Peppermint Bark

Peppermint Bark

As the calendar continues to creep closer to the day of Santa's arrival, the production of delicious treats seems to increase too. The guilt about eating these treats, also, seems to miraculously go away, making a treat comprised completely of white chocolate and minty, crystallized sugar seem like a fantastic idea. I have brought this to numerous holiday dinners and potlucks, and given it as gifts to very positive, sticky chocolate fingers reviews. My mom found this recipe in a Christmas magazine many years ago, and the tattered piece of paper has been in the recipe box ever since, I apologize I can't remember the exact publication. For this recipe, you'll need:

  • 2 pounds white chocolate
  • 12 peppermint candy canes
  • 1/2 tsp peppermint extract

1. Place a pot with about a quarter to a half an inch of water in the stove so it reaches a simmering temperature, this will be used for a double boiler to melt the chocolate, so it's important the water doesn't actually boil or it could burn the chocolate.

2. Peel the wrappers off the candy canes and place them in a ziplock bag. Using the back of a metal tablespoon or the smooth side of meat tenderizer, smash the candy canes into 1/4 inch and smaller pieces.

DSC_0019

DSC_0028

DSC_0034

3. If you have white chocolate that is in large blocks or chunks, roughly chop into smaller pieces so it will be easier to melt. In the bulk section at most grocery stores you can buy melting chips (chocolate pieces that look like larger, fatter chocolate chips) which you can just put right into the bowl to start melting.

DSC_0043

4. Place the heat-proof bowl over the pot of simmering water and stir until the chocolate is completely melted. This will take a few minutes.

DSC_0047

DSC_0055

5. Stir in the peppermint extract and crushed candy canes.

DSC_0060

DSC_0068

6. Pour the chocolate candy cane mixture onto a large cookie sheet lined with parchment paper and spread out until it covers the whole sheet. Chill until the chocolate has firmed up.

DSC_0079

7. Break hardened bark into pieces. Refrigerate until ready to serve.

DSC_0088

DSC_0096

And that's it!

Exceptionally simple, and always a crowd favourite, it's a great fallback whenever you are out of time and need something that will appeal to just about everyone.

What are your favourite holiday treat recipes?

Gingerbread Cake with Cooked Cream Cheese Frosting

Gingerbread Cake with Cooked Cream Cheese Frosting

Homemade Egg-Free Lasagna

Homemade Egg-Free Lasagna