I love peppermint bark. Christmas time, summer time, anytime. It is good. It's chocolaty and cool because of the mint. And it's pretty. You can dress it up for whatever holiday you want.
Versatile versatile peppermint bark.
I have my very own recipe for the stuff. I may be biased, but it's just as good as what you'll get in stores.
Ingredients:
2 packages of chocolate - 1 white and one milk or dark. These must be equal parts.
12 candy canes or 3 dozen peppermints
Canola oil
food coloring - optional
1. Line a cookie sheet this aluminum foil. Makes sure to smooth out any creases.
2. Unwrap peppermints and break into tiny pieces. Use a food chopper for grind the peppermints into a dust. There will be bigger chunks of peppermint still intact, but that's okay.
4. Melt milk or dark chocolate in a glass dish in the microwave. Add a drizzle of oil to the chocolate before microwaving which will help with lumps.
5. Pour the melted chocolate onto the foiled cookie sheet. Smooth out to edges and immediately store in the refrigerator or freezer.
6. Next, melt the white chocolate in glass dish, adding a drizzle of oil. White chocolate will keep its shape even though it's melted. At this time, I added a little bit of food coloring to make the white chocolate a light pink.
7. Take out the cookie sheet with the hardened milk chocolate and immediately and quickly pour the melted white chocolate on top. Sprinkle the top with the crushed candy, patting down as you go to make sure it sticks. Store back in fridge until hardened.
8. Once hardened take a dinner knife to chop bark into bite-size pieces. Store in airtight container in fridge.
Good. Good. Good. I decided to use some left over chopped dark chocolate to sprinkle on top of the bark with the peppermint.
Tint the white chocolate green for St. Patrick's Day. Blue for the 4th of July. Possibilities are endless. And endlessly satisfying.
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