christmas tree peppermint bark pop tarts
Festive, cute, with all the pepperminty chocolatey goodness you adore in the seasonal treat.
Ingredients
- 1 1/2 cups dark chocolate chips or chunks
- 2 tbsp butter
- 2 tbsp sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 2 sheets pie crust, thawed (1 box)
- 1 egg, lightly beaten, for wash
- green icing and candy balls, for trees
- 2-3 mini candy canes, crushed
peppermint white chocolate glaze
- 1/4 cup good-quality white chocolate chips
- 1/4 cup powdered sugar
- 1/8 tsp peppermint extract
- 1-2 tbsp whole milk, to thin
Instructions
- In a microwave-safe bowl, heat the dark chocolate, butter, and sugar on high power for 1 minute. Stir until the bowl is no longer warm. If needed, heat another 15-20 seconds until totally melted. Stir in the milk, vanilla extract, and peppermint extract. Let cool on the counter for 15 minutes until slightly thickened.
- Remove one pie crust from the fridge. Roll out on a lightly floured surface, then cut into a large rectangle. Measure and cut six rectangles about 3 x 4 inches. Re-roll the scraps and cut out two additional rectangles to create 8 in total. Repeat with the second pie crust.
- Place 8 of the rectangles on a parchment-lined baking sheet. Brush the tops with the egg wash. Spoon a heaping 1 tablespoon of the fudge filling in the center of each pop tart and gently spread, leaving a 1/4 inch border.
- Brush the bottom side of the second set of 8 rectangles and lay on top of the rectangles on the baking sheet. Try to match by similar size as best as you can, but they don't need to be perfect! Crimp around the edges to seal the filling. Place the baking tray in the fridge for 20 minutes.
- In the meantime, preheat the oven to 425 degrees.
- Bake the pop tarts for 10 minutes until golden and slightly puffed. Let cool on the baking sheet for 10 minutes, then move to a wire rack and cool completely.
- To make the white chocolate glaze: melt the white chocolate chips in the microwave for 1 minute. Stir. Whisk in the powdered sugar, peppermint extract, and 1 tablespoon of milk. If needed, thin with an additional tablespoon of milk.
- Drizzle the glaze over each pop tart. Let harden for 15 minutes. Pipe on the Christmas trees with the green icing - don't worry if they're a little akimbo, I'm not the best Peter Piper either. Add a small yellow or orange bowl to the top for the "star" and additional "lights" as desired. Sprinkle some of the pop tarts with the crushed candy canes.
- Serve immediately, or cover and store in the fridge for up to a week.