Peppermint Bark - Version 2

Tomorrow marks the official first day of winter. With the Winter Solstice marking the day with the fewest hours of sunlight, it feels more like the Winter Solstice has instead decided to infringe on the days leading up to it (at least around here anyway). The gray cloudy skies, the rare sightings of the sun, and the absence of snow is making it seem more like spring rather than winter will be arriving here in the midwest. The balmy weather forecast for the days leading up to Christmas are one of those unexpected, welcomed gifts from Mother Nature. Or maybe this is a sign I should be paying much closer attention to the climate change and global warming issues that seem to be dominating all political conversations except those in the presidential debates. However, at the moment my energies and attention are focused elsewhere, so I guess I will have to get up to speed in 2016.

When I went to make Peppermint Bark this past weekend I decided to make a slightly different version than the one I shared with you last year at this time. Taking a bite of the Peppermint Bark samples being handed out at Williams-Sonoma inspired me to make a few tweaks.

There are very subtle differences between last year's recipe and this one. Although if I was forced to choose between the two, I am might choose this one.

Dark or semi-sweet chocolate, white chocolate, peppermint extract (not oil), and crushed candy canes create one of the holidays most refreshing confections. With simple recipes, the quality of ingredients matters. In other words, do not use the bags of chocolate chips you put into your cookies as they are contain stabilizers that don't allow them to achieve the silky, shiny melted chocolate taste and look this bark needs.

You can crush your own candy canes (a good way to take out some of the holiday stress), use prepackaged peppermint crunch chips, or use a combination of both.

For this version of the Peppermint Bark, I reduced the amount of peppermint extract from 1/2 teaspoon to 1/4 teaspoon and mixed in four (4) ounces of crushed candy canes into the white chocolate. The remaining two (2) ounces of crushed candy canes were sprinkled on top of the melted white chocolate. Incorporating some of the crushed candy canes into the white chocolate gave this bark a great texture.

Some recipes call for chilling the bottom layer of dark or semi-sweet chocolate in the refrigerator before pouring on the melted white chocolate, however, if too chilled the two layers may not adhere to one another. So my advice is to not chill the bottom layer, but rather let it partially set up sitting out on a counter as the room temperature bottom layer of chocolate will bond better with the 'warmer' melted white chocolate.

After the white chocolate layer was sprinkled with candy cane/peppermint chips, you have two options. Allow the Peppermint Bark to set up in the refrigerator (for approximately 10 minutes) or allow it to set up on its' own. To create less random sized pieces of Peppermint Bark, cut into desired shapes and sizes  before the bark has fully set up using a thin, sharp knife. After cutting the bark into pieces, either return the tray to the refrigerator to allow each piece to fully firm up or allow it to set up on its' own by putting the tray in a cool place before plating or packaging. In some families, Peppermint Bark is an expected holiday tradition, one where it wouldn't be the 'holidays' without it. Sort akin to the 'I am dreaming of a White Christmas' expectation all of us who grew up in the midwest have come to count on and remember. If by any chance there is not any snow (expected or not) for your holiday, at least make sure you have a platter of some of this Peppermint Bark.

I am almost certain this is my only blog post for the week (although stranger things have happened). If all goes well for this year's holiday meal, next week's recipes will shift from candies and confections to 'real food'.

Merriest and happiest of holiday wishes to all of you! "May your walls know joy, may every room hold laughter, and every window be open to great possibility." (Mary Anne Radmacher) 

Recipe
Peppermint Bark - Version 2
Updated December 2021

Ingredients
16-18 (452g- 508g) ounces dark or semi-sweet chocolate (55-62% cocoa), coarsely chopped
16-18 (452g- 508g) ounces white chocolate, coarsely chopped

6 ounces (173g) crushed candy canes, divided (e.g., 6-12 medium sized candy canes) OR 6 ounces of packaged crushed peppermints (like Andes Peppermint Crunch Baking Chips or Brach's Crushed Candy Canes)
1/4 teaspoon pure peppermint extract (recommend Nielsen-Massey Pure Peppermint Extract)
Optional: Edible white glitter flakes

Directions
1. Line an 15"x 10" baking pan with parchment paper.
2. Over a pot of simmering water, melt the coarsely chopped dark or semi-sweet chocolate. Pour onto prepared baking and spread evenly using an offset spatula. Allow to partially set (but do not refrigerate).
3. Over a pot of simmering water, melt 12-14 ounces of the coarsely chopped white chocolate. Remove from heat and stir in remaining 4 ounces of white chocolate to temper mixture. 
4. Stir in peppermint extract and 4 ounces of crushed candy canes. Stir until combined. Pour evenly over the partially set dark or semi-sweet chocolate. Carefully and evenly spread using an offset spatula.
5. Immediately sprinkle remaining two ounces and glitter flakes (if using) evenly over the white chocolate. 
6. Place pan of peppermint bark in the refrigerator for 10 minutes. Remove from refrigerator and cut into desired shapes using a sharp knife. Or place the pan of peppermint bark in a cool place to partially set up. Note: Peppermint Bark is easier to cut into shapes before it has completely hardened.
7. Allow the Peppermint Bark to fully set before plating or packaging. Store Peppermint Bark in a tightly sealed container.