Yum.
Yummo.
Yummiest.
Chocolate Peppermint Bark. So delicious! And easy, peasy....
I used the Barefoot Contessa recipe for chocolate bark and instead of the nuts/fruit, I chopped up 30 peppermint candies and sprinkled on top. Cooled in the fridge for 30 minutes and then put in jars for gifts. I didn't end up using the peppermint extract, as many recipes suggest, because - well- I forgot it. But I don't think it is necessary. This recipe is a really nice combination of dark chocolate and peppermint. Mmmm. Many recipes also call for a layer of white chocolate which I skipped just because I am lazy. I think it sounds good with the white chocolate but this recipe works...so I don't think I will miss that layer one iota.
Here's the chocolate after it was microwaved to smooth oozieness and spread out on parchment paper.
Next we sprinkled the chopped up peppermint candies. I just threw those unwrapped candies in a bag and pounded them with my meat tenderizer. Really, I did! I tried chopping them with a knife and candy was flying all over my kitchen. This bag-pounding-with-meat-tenderizer method is a method I frequently use when I need chopped nuts for granola. Anyway, here's my daughter sprinkling the candy.
and voila!
As my gracious daughter unwrapped more candy,
I started on the white chocolate, pistachio, cranberry, and apricot bark. Again, from barefoot contessa.
And that neat sticker on top was made using an embosser from Williams-Sonoma my mom gave me a few years back. Looks perfect on top of these jars! Thanks Mom!
So, I am ready to gift these away! And I still have some more chocolate so I am dreaming up my next bark recipe...almonds, perhaps? More peppermint? I will definitely need more jars. Okay, I'm off to do that!
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