Day 16: Peppermint Bark

Only 8 days left until Christmas Eve, the last day of our project! :( Today we made one of my favorite little treats, Peppermint Bark. I love it because it combines two of my favorite things, chocolate and peppermint, into one beautiful, heavenly concoction. It's also great because it's really easy to make and the final product is very appealing, a nice confection to add to that Christmas cookie platter! My mom never really used to make the bark until I expressed my affection for it to her. The last time I remember her making it was for my sweet sixteen dinner that we had at my house. My friends, family and I sat down to a 6 course meal, prepared by my mother, where she made little treats for after dinner and one of them was the peppermint bark. Now that was a good meal. Every time I eat the bark, it reminds me of winter and the holiday season which brings me joy. I love this and I am so glad we are adding it to the cookie platter this year.

Here's how you make it.

Adapted from Bon Appetit  Magazine:

Layered Peppermint Crunch Bark- Makes about 36 pieces

17 ounces good quality white chocolate, finely chopped
7 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9 inch rectangle on foil. Microwave half of white chocolate at 20 second intervals until completely melted. Then add the rest of the chocolate to temper the chocolate. The heat of the already hot chocolate will melt the rest of the chocolate, this avoids burning the chocolate. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using spatula or knife, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Do the same process of tempering with the semi-sweet chocolate then add the cream and the peppermint extract and mix well. Cool to barely lukewarm, about 5 minutes. Pour chocolate mixture in long lines over the set white chocolate and spread layer evenly. Refrigerate for about 25 minutes, until firmed and cooled.

Rewarm the remaining white chocolate. Working quickly, pour white chocolate over bark, and spread to cover. Sprinkle with remaining crushed peppermints. Chill just until firm about 20 minutes.

And there you have it! A yummy holiday treat!

P.S. Make sure to have the last layer of white chocolate be really warm before you put it on the rest of the bark so that it doesn't immediately cool and simultaneously sprinkle the peppermint candies because they won't stick if the white chocolate cools too quickly. Also wait to get the bark to room temperature before cutting it because it separates if you don't.