Tuesday, December 15, 2009
So many blogs have such great intros to their recipes. Tales of life related to food, the great inspiration for a recipe, success and failures in the kitchen. I have none of those things for you today. Heck, who am I kidding. My blog intros leave a lot to be desired...especially when you consider I have a degree in writing and teach English. But I've never been much of a story-teller; I'm much more of a facts-based wordsmith. Even if I could weave an interesting tale, what can I say about peppermint bark? I made this because it's December and I like chocolate. It's incredibly easy and doesn't qualify as cooking or baking in my book, but it's no less of a treat!
Source: Various internet recipes
Note: Use a high quality chocolate; I used Guittard.
16 ounces semi-sweet chocolate
16 ounces white chocolate
1/4 teaspoon peppermint extract
6 ounces candy canes
Unwrap the candy canes, and put them in a ziplock bag (best to double bag it here). Use something heavy to smash the candy canes into a million pieces. I used a glass candle jar...I probably could have used my rolling pin though.
Pour the semi-sweet chocolate and peppermint extract into a microwave-safe bowl. Microwave at 30 second intervals, stirring after each interval, until the chocolate is smooth.
Line a baking sheet with parchment paper and evenly spread the melted chocolate on the paper. Let cool on the counter. If you chill it in the fridge, don't let it completely harden, or the next layer won't stick well enough.
Melt the white chocolate in a microwave-safe bowl at 30 second intervals. Stir after each interval until it is smooth. Once the white chocolate is completely melted spread it on top of the semisweet chocolate in an even layer. While the chocolate is still soft and melty, pour the crushed candy canes on top of it in an even layer. Gently press into the chocolate.
Chill in the refrigerator until hardened. Break into pieces and store in the refrigerator until ready to serve.