Ode to Peppermint Bark

One of my very favorite holiday treats is Peppermint Bark. 

Is it because it’s basically hunks of white chocolate with crunchy peppermint?

Or because we only eat it in December, so it is novel?

Or is it because it is so beautiful: in a jar, in a bowl, on a plate, in my hand, in my mouth?  Or is it because it makes such a great gift for people to enjoy for weeks?

Or is it because it is soooo simple to make and so tasty and lovely and if you buy it at Williams Sonoma it is a shocking $26.50 per pound , yet you can make it for just a few dollars?

Are you sold?  Should Peppermint Bark be giving me commission?

Really, if you haven’t made it, you should try it.  Simple. Elegant. Crowd Pleasing. Versatile. Yum!

a few simple ingredients

Peppermint Bark

Crushed candy canes, to yield 1 cup

2 pounds white chocolate

Peppermint flavoring, to your taste- start with 1 tsp.

hammer those mints...get out your aggression

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

Melt the chocolate in a double boiler or in the microwave 30 seconds at a time (according to the chocolate package).

peppermint-filled white, smoothed on pan

        

Combine candy cane chunks with chocolate (add peppermint flavoring at this point). Pour mixture onto a cookie sheet layered with parchment or waxed paper- I find the thinner is better. Place in the refrigerator for 45 minutes or until firm. Remove from refrigerator and break into pieces. (whatever size you like)

case in point

Some Ideas:
*This is a very good use for broken candy canes- if you happen to have broken candy canes in your world for some reason, say, for instance, you have them as tree decorations and your 2 year old thinks they are really fun to play with, and then drops them on your wood floor, or something like that!

dark chocolate under-layer

on the counter for snacking or to give as a gift

* Make it how you like it. Add and change it as you like. This time I decided to add a dark chocolate layer underneath, inspired by the amazing Ghirardelli Peppermint Bark. Simply spread the chocolate layer on the parchment and let it set somewhat...not all the way, but firm enough that adding the white chocolate won't make it bleed.