Now that December is upon us in earnest, it’s time to fully embrace those flavors associated with the winter season. One of our favorites, peppermint, is so often shunted aside as a Christmas novelty. This is an unfair mischaracterization. Peppermint is wonderful every day of the year and deserves an anointed position alongside evergreen flavors like oregano and cinnamon. But that’s a fight for another day. In the meantime, we’re serving up a recipe that would make even our resident Grinch smile with holiday cheer.
Peppermint bark is deliciously versatile. You can sprinkle it atop ice cream, snack on large pieces of it until you get a stomachache, or snap it into sharp shards that can be used to attack elves when they try to steal your holiday baking. We’re not gonna tell you how to live your life. We just want to give you the ingredients to make it awesome.
8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
½ teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed
Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. No, don’t touch it yet. We said NO. Trust us, it’s worth the wait.
Just as you did before with the semisweet chocolate, place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve or large pieces to create delicious weapons.
Post by Bailey James. Recipe from Allrecipes.com.