Peppermint Bark

Oh it's so nice to have time off during the holidays! My friend Julia finished her exams and today, we spent the afternoon making edible treats for her to take home to her family. This was the first time that we've ever made bark, so we had our fingers crossed. And actually, the recipe we were following wasn't adequate for us, so we did our own alterations. I'm glad we did!

Peppermint Bark

(Makes about one tray, serves 6 or more)

16 ounces of semisweet chocolate

1 teaspoon of mint extract 

16 ounces of white chocolate

½ cup crushed candy canes

1. In a double boiler or bowl set over boiling water, melt the semisweet chocolate. Stir it occasionally to prevent burning. Remove from the heat and add the mint extract.
2. Line a small sheet pan with aluminum foil. Pour in the melted semisweet chocolate mixture and spread it evenly with an offset spatula. Refrigerate until firm, about 30-45 minutes.
3. In a double boiler or bowl set over boiling water, melt the white chocolate. Meanwhile, crush the candy canes in a bag to keep it contained (use a mallet and place a cloth over the bag). 
4. When the chocolate is smooth, spread it evenly over the semisweet chocolate layer. Sprinkle the crushed candy canes on top. 
5. Refrigerate until firm. Break into pieces (or cut it with a knife - we used our hands, grrr!). Store in refrigerator. 

Above: Spread the white chocolate layer over the semisweet chocolate layer. The best part of the semisweet chocolate is that it doesn't have to be too neat because it'll be covered.

Above: Carefully use a small mallet to crush the candy canes. It's up to you how big or small you want the candy cane bits to look on top of the bark.

Above: Quickly sprinkle the candy cane over the white chocolate. You want to do this before it starts to set and solidify.

Above: Make sure you spread the chocolate layers as evenly as possible. The layers look great when broken into pieces.