Peppermint Bark

Peppermint Bark

This is something that Ross has been asking me to make for weeks. It’s a Christmas treat I created in my old college apartment last year that won the affection of its taste-testers. Since I am going to spend some time out of town for a few days, I thought I would leave Ross with a special surprise when he got home. (Hopefully he doesn’t look at my blog from work after he’s done teaching today!!).

(This makes one small batch of bark, and can be made into much larger batches.)

• 1/4 c. semi-sweet chocolate morsels, plus 1 Tablespoon
• 1/4 c. white chocolate morsels
• peppermint extract
• 1 candy cane, crushed
• 1/4 teaspoon vegetable shortening

1. Melt 1/4 c. semi-sweet chocolate morsels (can be done in a double boiler or in the microwave, heating up for 30 seconds, stirring, then heating again until melted).
2. Add a tiny dash (tinier than any of my measuring spoons!) and 1/3 of the crushed candy cane to the melted chocolate. Spread in a thin layer on a plate covered in wax paper. Refrigerate.
3. Repeat the same process with the white chocolate. Be careful to spread the white chocolate layer on top of the dark chocolate layer quickly and carefully, or else you’ll end up getting a swirled effect from the warm white chocolate.
4. Sprinkle the remaining candy cane pieces on top of the bark.
5. Melt the additional tablespoon of semisweet chocolate morsels with the vegetable shortening (this will make the melted chocolate easier to drizzle). Drizzle the chocolate over the bark in whatever artistic manner makes you happy!
6. Refrigerate and enjoy!

I know people who have enjoyed this at room temperature and refrigerated. I personally prefer refrigerated bark, I like the cool snap it has.

©2009 Sound Eats