What holiday treats do you like to eat?
I love the warm, slightly spicy taste of a gingerbread cookie. I also love crunching on a cool, minty candy cane as well (I can never really wait long enough for it to melt in my mouth). I first discovered peppermint bark, which utilizes just a little crushed candy cane, a few years ago. It’s wonderfully simply – dark chocolate is layered with white chocolate and then liberally sprinkled with a generous sprinkling of candy cane.
This little sweet also barely requires a recipe, but does require some patience as you wait for the chocolate to set. As an added bonus, you can take out your frustrations on the candy canes and peppermint bark when you break it apart. It is a really lovely, holiday piece of candy chaos.
- 12 ounces of dark chocolate chunks or chips
- 8 ounces of white chocolate chips
- 1/2 teaspoon of peppermint extract (optional)
- 2 large or 6 small crushed candy canes
Special tools: silpat, jelly roll or other large flat sheet pan, double boiler (I always just use a large pot over a saucepan)
About 10 servings
1. Melt 3/4 of dark chocolate in double boiler over simmering, not boiling water. Chocolate may take up to 10 minutes to slowly melt. Stir in remaining chocolate to melt.
2. Pour melted chocolate onto silpat and let cool; add in peppermint extract if desired. You may put it in the refrigerator to quickly set (this may take 30 minutes).
3. Melt 3/4 of white chocolate in double boiler over simmering, not boiling water. Chocolate may take up to 10 minutes to slowly melt. Stir in remaining chocolate to melt.
4. Cool white chocolate about 5-10 minutes and then pour over dark chocolate. Some of the dark chocolate may melt slightly but that’s ok – this adds to the imperfectly perfect vibe! Place crushed candy cane on top of the white chocolate. Place mixture into refrigerator to set about 1 hour.
5. Break peppermint bark into large pieces.