12 Days of Christmas Cookies/Treats - Days 5 and 6

Roo and I have been down for the count for a couple of days and I'm incredibly behind in my cookie, candy and treat efforts. Plus, the Diva has been at sleepovers two nights in a row and couldn't pick up the slack. She cleaned the kitchen for me, though, between her social engagements, and it was a huge help. Since I've been sick, I haven't been able to even look at food. So here's to catching up on lost time.

Peppermint Bark
Makes 24 (2-inch) pieces

1 bag semi-sweet chocolate chips
1 cup crushed candy canes

1. Melt chocolate chips in a double boiler over low heat.
2. Spread melted chocolate evenly into an 8 x 8 inch pan.
3. Sprinkle candy over chocolate (quick tip: sift crushed candy through a fine sieve to remove the powder).
4. Let cool two hours in the refrigerator.
5. Break into bite-size pieces and enjoy.
6. Bark will keep in an airtight container in the fridge for two weeks.

Marshmallows
Makes 20 large marshmallows

Nonstick cooking spray
2 envelopes unflavored gelatin (4¼ teaspoons)
¾ cup cold water
2 cups granulated sugar
⅔ cup light corn syrup
⅓ cup refrigerated egg white product or 2 pasteurized egg whites
¼ teaspoon salt
1 teaspoon vanilla
3 tablespoons cornstarch
⅔ cup powdered sugar

1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. Line pan with plastic wrap, or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside.
2. In a large metal or heatproof bowl sprinkle gelatin over ½ cup cold water; set aside.
3. In a 2-quart heavy saucepan stir together remaining ¼ cup water,1¾  cups of the sugar, and the corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan. Cook without stirring, over medium-high heat until the thermometer registers 260 degrees, 12-15 minutes.
4. Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam up).
5. Meanwhile, in a large mixing bowl beat the egg whites and salt with an electric mixer on high speed until foamy. Gradually add remaining ¼ cup sugar, 1 tablespoon at a time, until stiff peaks form, 3-4 minutes. Beat in vanilla until combined. 
6. With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating about 7 minutes or until thick (like the consistency of thick, pourable cake batter). 
7. Quickly pour marshmallow mixture into prepared pan, spreading to edges of pan. Lightly coat another piece of plastic wrap with nonstick cooking spray; place, coated side down over marshmallow mixture. Let stand at room temperature for 1 to 2 hours or until firm.
8. Remove plastic wrap from top of marshmallow. In a small bowl combine powdered sugar and cornstarch. Sprinkle ¼ of the mixture onto a large cutting board. Loosen sides of marshmallows and invert onto cutting board. Sprinkle the top with some of the remaining powdered sugar mixture. Using a knife that's been dipped in warm water, cut into 20 marshmallows. Place remaining powdered sugar mixture and a few marshmallows at a time into a resealable plastic bag and toss until coated.
9. Store marshmallows between sheets of waxed paper or parchment paper in an airtight container in the refrigerator up to 1 week. Or freeze up to 1 month. Bring to room temperature before serving.