A little weekend baking inspiration.  If you need a last minute gift or something to bring to a holiday party, I think something sweet and homemade is just perfect.  I can’t believe how ambitious I got yesterday! It was fun to have my mom and grandmother over to help bake treats for everyone.  Hunter was the taste tester and he approved.  The bark is especially delicious and the fudge was super fast and easy.  Here are the directions and ingredients for all: 
110 (this was about a bag and a half) candy cane herseys kisses (unwrapped of course)
1 14 oz can sweetened condensed milk
1/4 cup butter cut into pieces
crushed candy canes or peppermints 
*Spray pan with nonstick spray and line with wax or parchment paper so that it comes up two sides (you’ll want to use this as a “handle” to pull the fudge out of the pan later on).  In a medium bowl (glass or pyrex) combine the kisses, milk, and butter.  Microwave in 30 second bursts stirring each time until smooth and melted. Pour the mixture into your prepared pan and smooth the top.  Sprinkle the crushed candy canes and press lightly so they stay.  Chill for at least two hours or until hardened. Use the wax paper like handles to pull the fudge out, remove wax paper and lay on cutting board.  Cut and serve or store at room temp or in the freezer. 
2 cups flour
1/4 teaspoon of salt
1 cup (2 sticks) of unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk 
6 ounces bittersweet chocolate chips
1 cup chopped candy canes or herseys candy cane kisses
2 ounces white chocolate
*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. Again, you’ll be using this as a “handle”.  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually ass flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it’s to thick add a little vegetable oil (I had to).  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer! 
For the sugar cookies, I just made classic cookies with vanilla frosting following these two recipes: 

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