• One 12-ounce bag of dark chocolate chips
  • One 16-ounce tub of cocoa butter
  • 2-3/4 cups of powdered sugar
  • 1 teaspoon of peppermint oil
  • 12 crushed peppermint candy canes


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Line a 10×14 jelly roll pan with aluminum foil or wax paper.


Melt a bag of chocolate chips over a double boiler until all the chips have melted. A double boiler lets you melt something that’s delicate.


So after I melted the chocolate chips, I poured it into a jelly roll pan and evenly distributed it using a spatula. Let the layer set for 10 minutes in the freezer.

For the white chocolate layer, melt the cocoa butter in the same way in a double boiler. Add powdered sugar and a 1 teaspoon of peppermint oil or extract to the mixture and keep stirring. Once it is completely melted, pour it on top of the dark chocolate layer. While you’re spreading the white chocolate across the dark chocolate, make sure you’re not pressing down too hard with the spatula or the dark chocolate will smear.

Then place 12 peppermint candy canes into a plastic bag, and crush them with a hammer until you have coarse pieces.

After allowing the white chocolate layer to set for a few minutes in the freezer, sprinkle the crushed candy on top and press the pieces into the semi-wet white chocolate.

Place the bark in the refrigerator for a few hours. When it’s done, break it into pieces or cut them into neat squares or rectangles.


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Check out the latest episode of Cat Food Sandwich:


You can adjust this according to your taste.


  • Yams, 2 pounds (or the root vegetable of your choice)
  • 1 onion, chopped
  • 4 garlic bulbs, chopped
  • A few parsley sprigs, chopped
  • Sea salt, to taste
  • Black pepper, to taste
  • Curry Powder, about 1 teaspoon (depending on your preference)
  • Baking powder, about 1 teaspoon
  • Quinoa flakes, 1/3 cup or just enough to bind the mixture
  • Olive oil, just enough to bind the mixture (can be omitted)
  • Olive oil for frying

Shred root vegetables in a food processor using the shredding blade.

Mix the shredded roots with other ingredients.

Line cookie sheets (or jellyroll sheets) with paper towels and heat the oven to 250 degrees Fahrenheit. When each set of patties is fully cooked, you will transfer them to these sheets to store in a warm oven, so they don’t lose their crispness.

Place a large cast-iron pan filled with olive oil (1/2-inch deep) over medium heat. Test out a tiny amount of the mixture to determine if the oil is hot enough. When the oil sizzles at a rapid rate upon adding the mixture, the oil is ready for the latke patties.

Working at a fast pace, mold small amounts of the mixture between your hands, squeezing out excess liquid. Turn them into thin patties before gently — but swiftly — sliding each one into the oil. Your pan should be large enough to hold five to seven patties.

TIP: The thinner you mold your patties, the crispier they will fry.

When the sides of the patties have turned golden brown, flip them over. Do not flip over the patties before this point, lest they fall apart.

Serve immediately, ideally. These can be stored in aluminum foil paper in the refrigerator. They will become crisp again upon re-heating.

Condiments that go well with these latkes include vegan sour cream (I used Tofutti‘s in the video) and sriracha. Serves 4.

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