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Preheat oven to 325 degrees F
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Line a large jelly roll pan or baking sheet with a pan sized piece of parchment.(Do not use wax paper for this.) I used a half sheet pan. Spray the parchment with cooking spray and set aside.
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In a small bowl, whisk together the flour, salt and baking soda.
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In a medium bowl, whisk the egg whites until frothy. I used my stand mixer to do this, but I’ve also done it by hand.
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Add the sugar, cocoa powder, espresso powder, oil, vanilla and peppermint extracts, beating until smooth.
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Whisk in the milk powder, then the flour mixture.
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Stir in ½ cup of chocolate chips.
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Spread the batter on the parchment spreading it as thin as possible. Mine was about 14” by 10”.
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Sprinkle the 1/4 cup of chocolate chips over the batter filling in any gaps where there are no chips from spreading the batter.
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Sprinkle the 1/4 cup white chocolate peppermint chips evenly over the batter.
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Bake the bark for 20 minutes. Remove it from the oven, and cut it into squares using a long sharp knife or pizza cutter. I used a pizza cutter and had no issues slicing through the batter. Do not separate the pieces once cut.
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Return the pan to the oven, and bake for an additional 5 minutes. Remove it from the oven and cool on the pan.
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Once cool, break it into pieces.
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Melt the white chocolate pieces and shortening in the microwave stirring at 15 second intervals until melted. Store in an airtight container at room temperature. They stay chewy for at least two days, after that, they become Brownie Brittle, still delicious but no longer chewy, perfect for dipping in a hot cup of coffee or tea.