Forrest said it best when he said, “Life is like a box of chocolates, you never know what you’re going to get.” Unless, of course, they give you one of those handy chocolate decoder maps… or if you decorate them so you can tell them apart. That helps too. Continue reading
It’s about that time of year where our houses are filled with candy and we need to figure out what exactly to do with all of it. Well, fear not, I am here to help you out! A couple weeks ago I showed you how to turn our leftover candy into ice cream, last year we made a Halloween candy bark, and now, we take it one step further by shoving that delicious candy into brownies. Continue reading
You’ve still got a whole week (plus one day!( til Easter comes and if you haven’t prepared yet, it’s time!
My idea? Adorable Peeps “eggs” – made of chocolate. They are basically the easiest thing in the whole world to make, will take about 30 seconds each (plus drying time), and are too cute not to love. I mean, JUST LOOK AT THEM! Continue reading
Easter is just about two weeks away and, as you may remember from last year, that means that I have to put on my candy-making hat and hop on into the kitchen. Last year, feeling exceptionally motivated, I made peanut butter eggs. This year, however, I decided to cater to the less-motivated crowd with chocolate bark!
Since I couldn’t share my holiday basket recipes with you in December (that would have spoiled the surprise for the recipients!), I’ve decided to share them with you in January! Here’s a quick peek at what we’ll be covering…
- Gingerbread blondies
- Peppermint bark
- Parmesan-thyme crackers
- Cheddar crisps
- Cinnamon-apple bourbon
- Toffee chip shortbread cookies
Today’s topic: Peppermint bark.
The first time I had peppermint bark was years ago at Williams Sonoma and at almost $30 a pop I limited myself to their free samples and other, cheaper, knock-off varieties of the holiday treat. While I was thinking about what to put in my 2014 baskets, I realized that I still had a good amount of Chocoley laying around and thought it would be perfect some holiday bark!
You can use any chocolate you like, of course, but I’ve already told you about how I love the snap of Chocoley’s Candy Molding formula, which makes a nice sturdy base for this bark without having to temper the chocolate at all. Just melt and pour, then top it with some white chocolate and a generous sprinkling of crushed candy canes on top and voila! You have a whole sheet-pan of peppermint bark for a fraction of what you would pay for the tiny bit you get from Williams Sonoma one!
- 14 ounces dark chocolate, chopped
- 1 1/2 teaspoons peppermint extract
- 14 ounces white chocolate, chopped
- 3 candy canes, chopped or crushed
- Line a sheet pan or 9-by-13 pan (for neater corners) with aluminum foil and/or parchment, smoothing out any wrinkles.
- Melt dark chocolate over just steaming water in a double boiler. (Alternatively, you can melt the chocolate in the microwave in 30 second intervals at 50% power, stirring in between each session).
- Stir in the peppermint extract and pour into prepared pan, spreading to form an even layer. Set in the fridge to firm up while you melt the white chocolate.
- In a separate bowl, melt the white chocolate in the same manner as the dark chocolate (it may take less time).
- Remove dark chocolate layer from fridge and pour white chocolate over the dark chocolate layer, spreading the white chocolate to form an even layer. Sprinkle with candy canes and return to fridge for about 10 minutes to set up.
- Set on the counter to continue firming up, about one hour, then cut into desired size chunks.
- Store in an airtight container at room temperature.