Sunday, December 20

Christmas Treat

I finally did it.  I made Peppermint Bark this year.  I've been wanting to try to make it for several years now and just never have attempted it.  However, after walking through the grocery store, seeing these (which are absolutely tasty, just a little expensive) and the peppermint bark tubs at Costco, combined with a more limited budget than I have had in years past, it was the catalyst I needed.  I scoured the internet and some of my cookbooks and melded several recipes together to come up with one I like.  And it turned out pretty good, if I do say so myself.  The only thing I would do different next time, is to crush the peppermint up a little more than I did this time. 

Peppermint Bark

12 oz. semi-sweet chocolate chips
3/4 tsp. peppermint extract
4 Tbs. cream

12 oz. white chocolate chips

6 oz. peppermint red/white striped candies, crushed (crushed candy canes will work too)

I use the Silpat baking mats (see the "I Recommend" on the left) to do this, which makes this SO easy, but if you don't have those, you can wrap foil around a cookie sheet and butter it up really well.  That works too.

Heat your chocolate chips, peppermint extract, and cream in a double boiler and stir until smooth.  Spread in an even layer on the Silpat or foil. Chill in the refridgerator while preparing the white chips.

Heat your white chocolate chips in the double boiler until smooth and then spread evenly on top of the chocolate layer, being as careful as possible to not mix your layers of chocolate together.  Of the many recipes I scoured, many suggested not waiting until the chocolate layer was completely hard, as often times the layers will separate when breaking the bark into chunks.  While the white chocolate is still warm sprinkle the crushed peppermint evenly over the white chocolate.  I gently pressed the peppermint into the bark with the back of spoon so it would not all come off when it cooled.  Chill in the refrigerator until cold and firm (I left it in the refrigerator for several hours).  Once completely cool, break into chunks and store in an air tight container in a cool place--I thought the fridge might be a little too cool and damp for an extended period, so I am just storing ours in our basement. 

The basement also keeps it out of sight, out of mind for the DH as well.   Have to save some for the holidays.

Please come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

1 comment:

Katie said...

Thanks for sharing! I love this stuff...I could eat it all myself!


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