Tis the season: homemade peppermint bark

Homemade Peppermint Bark

(recipe adapted from Peanut Butter Fingers blog)

Ok, I’m a peppermint freak. There, I said it. It’s pumpkin season as soon as it turns fall til Thanksgiving Day. The day after Thanksgiving is all about the peppermint. There’s something about seasonal flavors that just make me a sucker. Marketing works on me.

As if the peppermint Clif bar and peppermint brownies weren’t enough (product review coming soon), I decided it was time to make my own peppermint bark instead of buying the $30 canister of Williams-Sonoma. And it turned out great.

The recipe is super easy to follow. The key is to buy your favorite baking chocolate, and DO NOT try to melt chocolate chips. It won’t come out the way you want it to.

RECIPE:
1 lb. dark baking chocolate
1 lb. white baking chocolate
1 teaspoon peppermint extract
1 teaspoon canola oil
Candy canes (crushed)

Line a cookie sheet with foil (turn up the edges). Melt the dark chocolate in a microwave safe bowl. Microwave in 30 second intervals, stirring between each interval (This is to avoid burning the chocolate). Add 1/2 teaspoon canola oil to the melted chocolate and stir. Then, ladle all the chocolate onto the foil and spread into an even layer. Place in the refrigerator until it’s nice and firm. Next, melt the white chocolate using the same method. This time, add 1 teaspoon of peppermint extract and 1/2 teaspoon canola oil. **Be sure to wait for the white chocolate mixture to cool before spreading on top of the dark chocolate. While you’re waiting, take 5-6 candy canes, place them in a bag and crush them into tiny pieces. Once the white chocolate has cooled, you can spread it on top of the dark chocolate. If you don’t wait for it to cool, the white chocolate will melt the dark chocolate and it won’t come out as pretty! Then add your crushed candy canes on top. Place in the fridge until it has hardened, then break into little pieces. Voila!