Chocolate and peppermint is the Brangelina of the holidays. Fact.
Just in time for the Christmas cutoff, I’m finally sharing a recipe with this celebrated holiday combination, while simultaneously packing like a madwoman for our trip to Colorado, being careful not to forget the essentials, like several pairs of stretchy yoga pants.
If you’re looking for an extra little something to add to the cookie plate this year, something with true holiday pizazz–this Layered Peppermint Crunch Bark is it, guys. And I’m happy to report that this peppermint bark has more personality than any other I’ve tried. Sure, you’ve got the usual suspects–white chocolate and a generous sprinkling of crushed peppermint candies–but with a layer of bittersweet chocolate and a smattering of candy bits tucked within, you get a particularly awesome flavor and texture that keeps you going back for just. One. More. Bite.
Beyond the fabulous texture (spectacularly crunchy at the outset, melting into a silky sea of white and dark chocolates on the tongue), and blast of refreshing mint flavor (so nice after a hearty winter meal), you just can’t beat the pretty factor with this treat. And you and your oven will enjoy a much-needed rest from the holiday baking frenzy–whipping up a batch of this bark feels delightfully more like a creative, crafty project than anything cooking-related.
Now, between you and me, there would really be nothing wrong with making a batch of this stuff solely for the purposes of self-indulgence while doing some last-minute online shopping. We’re totally worth it. But the sparkly, elegant look of the finished candy is just begging to be wrapped up in pretty glass jars with holiday ribbon and gifted to the people you really like. Consider it an amendment to the POC Treats for Gifting Guide! Happy, happy holidays, guys. Enjoy!
For the chocolates, you can use either bar chocolate or chocolate chips, but keep in mind that the results with bar chocolate will be a little bit finer textured and more luxurious than if you use chocolate chips (which have stablizers in them). For the dark chocolate, I like to use a half-and-half blend of bittersweet and semi-sweet chocolates, but use whichever you have on hand. Crush the peppermint candies by placing them in a large ziptop bag, having at them with a rolling pin and release that holiday stress!
Makes about 36 pieces
17 ounces good-quality white chocolate (I like Ghiradelli, see note)
6 ounces coarsely crushed peppermint candies (about 30 round striped ones or 12 regular candy canes)
7 ounces bittersweet or semisweet chocolate (see note)
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Line a baking sheet with a silicone baking mat or a sheet of heavy-duty aluminum foil.
Place the white chocolate in a metal bowl set over saucepan of barely simmering water (being careful not to allow the bottom of the bowl to touch the water), and stir occasionally until the chocolate is melted and smooth and a candy thermometer registers 110°F. Pour 2/3 cup of the melted white chocolate onto the baking sheet, and using an offset spatula, spread it into about a 9×12-inch rectangle. Sprinkle with 1/4 cup crushed peppermints. Refrigerate until set, about 15 minutes.
Meanwhile, stir together the bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour the dark chocolate mixture in long lines over the white chocolate rectangle (pouring it in a puddle will start to melt and smear the white chocolate layer) and using a clean spatula, spread the chocolate in even layer. Refrigerate until very cold and firm, at least 25 minutes.
Rewarm the bowl of white chocolate over barely simmering water again, to 110°F. Working quickly, pour the white chocolate over the firm bittersweet chocolate layer and spread evenly to cover. Immediately sprinkle the remaining crushed peppermints over the surface of the candy. Chill just until firm, about 20 minutes.
If using a silicone mat, slide a thin spatula under the slab of bark and remove it to a cutting board. (If using foil, remove the entire sheet of foil with the bark to a cutting board and trim the bark on the foil, removing the pieces once they’re cut.) Trim the edges of the slab of candy, and then cut the bark into 36 pieces. Let stand 15 minutes at room temperature before serving. Can be made 2 weeks ahead and kept in an airtight container in the refrigerator.
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