Christmas cookies are great, but I much prefer holiday confections: fudge, divinity, pralines, haystacks, truffles, and nougat are some of my favorites. Rather than add more options to Christmas cookies this year, I plan to offer you holiday confections to make on the weekend, published every Friday in December. Add these to your cookie list, include them in tins, or set some out for family to snack on during the holiday. 

To me, a holiday cookie tin is not complete without peppermint bark. The white and red colors stand out among the earthtone cookies and confections, and the rough triangular shape contrasts with the clean edges of round cookies. This version of peppermint bark uses dark chocolate to lessen the sugar from the white chocolate and candy canes, while the cranberries add texture and tartness to balance the chocolate and peppermint. Assembling the bark is simple and can be made in less than an hour. Add these to your holiday cookie tins or serve on a platter as a festive treat to snack on with hot chocolate. 

Cranberry Peppermint Bark 
Yields 12 servings 

Ingredients
12 ounces dark chocolate
½ teaspoon peppermint extract
½ cup dried cranberries, finely chopped
12 ounces white chocolate
4 peppermint candy canes, finely crushed 

Directions 

1. Line a baking sheet with a silicon mat or parchment paper; set aside.
2. Fill the bottom of a large pot with 3-inches of water and bring to a simmer over medium heat. Reduce heat to low and place a large glass heatproof bowl on top. Add dark chocolate and stir occasionally until chocolate has melted and is smooth, then stir in extract. 
3. Pour dark chocolate into the prepared baking sheet and spread into an even layer using an offset spatula, then immediately sprinkle with cranberries. Refrigerate until set, about 15-20 minutes. Meanwhile, clean and dry the glass bowl.
4. Over the same pot of simmering water, place the clean glass bowl on top. Add white chocolate and stir until melted and smooth. Pour over set dark chocolate and spread into an even layer using an offset spatula. Immediately top white chocolate layer with crushed candy canes. Refrigerate until set, about 20 minutes. 
5. Remove bark from the sheet pan and break the bark into chunks using a sharp knife. Store in an airtight container; bark will last for up to one month. 

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