Peppermint Bark - Two Varieties

Need a good gift for the holidays? Heading out to a party and don't know what to take? Do you really just LOVE the taste of peppermint & chocolate? Then it sounds like you need a peppermint bark recipe!

Every December around this time I break out the candy canes, peppermint extract, and chocolate to make some of this, one of my favorite, holiday treat. Now...I'm putting 2 recipes down, depending on your time and how you like your bark. I pretty much like any peppermint bark, I'm fairly non-discriminatory in that sense. Matt, however, prefers the layered bark. It takes a bit more time and effort, but I'll admit - if you have the time the end result is totally worth the effort!

This is a perfect host/hostess gift to bring to a holiday party - either a little treat for the hosts following the party, or they can put it out to share with the other guests. This year I got some nice, cheap little tins from Michael's and just stick some bark in there and head off. If you are feeling like you are hurting for funds this holiday season, then you can just take a sandwich bag, snip off the top and tie it up with some festive ribbon. Since you can make this ahead, you can keep a tin of it in the fridge for any last minute invitations, or when you realize you are too busy to grab a bottle of wine or make something else, just grab the bark and head out the door!

Layered Peppermint Bark
courtesy of epicurious.com

Prep time: 5 mins
Active working time: 20 mins
Non-active working time: 1 hour 10 mins
Yields: approx. 36 pieces

Ingredients:

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 3/4 teaspoon peppermint extract

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
   
2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Okay, so...maybe you should check the temperature, but I don't. As soon as all my white chocolate bits are melted I figure I'm good to go and pour it.
   
3. Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
5. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. Again...didn't check the temp...in fact, the white chocolate was still loose enough that I didn't reheat it. That may not always be true...but something to consider.
6. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Simple Peppermint Bark
courtesy of Paula Deen

Cook time: 10 mins
Inactive cook time: 45 mins
Yields: approx. 2 pounds of candy

Ingredients

• 1 cup crushed candy canes
• 2 lbs white chocolate
• peppermint extract

1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
   
2. Melt the chocolate in a double boiler.
   
3. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Desire it or not - just do it! I'd use about 1 tsp to start...
   
4. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm.
   
5. Remove from cookie sheet and break into pieces (like peanut brittle.)

Hope this helps with your holiday gifts!! Enjoy!