A delightful and addicting homemade dessert, this Peppermint Bark Graham Cracker Recipe will be the star of your holiday cookie tray.
In a food processor, pulse the flour, baking soda, salt, cinnamon, and brown sugar (related: how to make brown sugar) to combine.
Add in the cubed butter and pulse until crumbs form.
Add in the milk, honey, and vanilla extract. Process until the dough more or less comes together in a lump.
Remove the dough with floured hands and shape it into a ball. Place it onto a floured surface and flatten it with the palm of your hand. Then roll it using a floured rolling pin. Cut into squares. Place on a parchment-lined baking sheet. Bake for 12 minutes on the middle rack. Cool.
Meanwhile, place candy canes in a plastic bag and crush them with a rolling pin.
Meanwhile, melt chocolate chips and coconut oil for 30 seconds. Let it sit for 30 seconds, then repeat. Stir. Microwave for another 30 seconds and stir until smooth. Dip half of the cookie into the chocolate and transfer to the parchment. Sprinkle with crushed peppermint. Transfer to the fridge for 20 minutes to allow the chocolate to harden.
If the dough is a bit too sticky to work with, heavily flour your hands, the ball of dough, and your work surface.
You can use whatever type of chocolate you'd prefer for the ganache. Chocolate chips are the easiest to find but are formulated to not melt. You'll have to put your back into it when stirring. Not really.
Feel free to use all-purpose flour if you don't have whole wheat.