With slightly less than five days left before Christmas, I am still decorating, baking, trying new recipes, wrapping gifts, doing some last minute shopping, deciding what the holiday table should look like this year, planning the Christmas dinner menu, and wondering how I will get it all done. Thankfully I have pilates and running to help keep me sane in this self-imposed madness and second-guessing myself. Although I am still struggling with my decision to let the beloved collections of beautiful glass ornaments and chalkware Santas remain in their boxes in the attic again this year. Naked trees are a thing, right?
One of the things included in the holiday cookie and confection boxes made for friends this year, was this Peppermint Bark. A version similar to (but maybe even better than) the one sold at Williams-Sonoma. This Peppermint Crunch may be a better version. It's part bark, it's part cookie. In other words, it's the best of both worlds.
In addition to sandwiching a cookie layer between the dark and white chocolate layers, the dark chocolate layer also has some crushed peppermints mixed in. Creating what I think is the ultimate holiday peppermint confection. It also happens to be one of those things that falls into the 'easy to make, not overly time intensive' category.
The cookie layer is made with broken pieces of Famous Chocolate Wafers. You can find them in the cookie aisle at most grocery stores. Because you need only a half of box of the wafers, you will have enough left over to make a second batch as the first one is likely to quickly disappear!
If you are looking for one more thing to make for your holiday homemade love gift boxes or to serve on your cookie platters, make this Peppermint Crunch as it looks and tastes like Christmas! It's destined to become one of you holiday traditions! But I should warn you, it can be slightly addictive.
Recipe
Peppermint Crunch
Ingredients
16-18 ounces (452g- 508g) dark or semi-sweet chocolate (55-62% cocoa), coarsely chopped
16-18 ounces (452g- 508g) dark or semi-sweet chocolate (55-62% cocoa), coarsely chopped
16-18 ounces (452g- 508g) white chocolate, coarsely chopped
Half of a 9 ounce (225g) package of Famous Chocolate Wafers, broken into pieces
4.5 ounces/125g crushed candy canes, divided (Crushed Candy Canes, Andes Peppermint Crunch Baking Chips or Brach's Crushed Candy Canes)
3/8 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. Stir in 1.8oz/50g of the crushed candy canes. Pour onto prepared baking and spread evenly using an offset spatula. Immediately top with the broken pieces of the Famous Wafers, pressing down lightly so the cookies are embedded in the melted chocolate. Leave a small amount of space between each cookie piece. Let the bottom layer set up while you melt the white chocolate.
3. Over a pot of simmering water, melt the coarsely chopped white chocolate.
4. Stir in peppermint extract and 1.8 oz/50g crushed candy canes into the melted white chocolate. 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 .9 oz/25g over the white chocolate.
6. Allow the pan of Peppermint Crunch to set up. Note: Peppermint Bark is easier to cut into shapes before it has completely hardened.
7. Store Peppermint Bark in a tightly sealed container or wrap in the cellophane bags tied with a pretty ribbon or baker's string.
3/8 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. Stir in 1.8oz/50g of the crushed candy canes. Pour onto prepared baking and spread evenly using an offset spatula. Immediately top with the broken pieces of the Famous Wafers, pressing down lightly so the cookies are embedded in the melted chocolate. Leave a small amount of space between each cookie piece. Let the bottom layer set up while you melt the white chocolate.
3. Over a pot of simmering water, melt the coarsely chopped white chocolate.
4. Stir in peppermint extract and 1.8 oz/50g crushed candy canes into the melted white chocolate. 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 .9 oz/25g over the white chocolate.
6. Allow the pan of Peppermint Crunch to set up. Note: Peppermint Bark is easier to cut into shapes before it has completely hardened.
7. Store Peppermint Bark in a tightly sealed container or wrap in the cellophane bags tied with a pretty ribbon or baker's string.
Notes: (1) If you don't have a scale to measure out the crushed candy canes, 1.8 ounces/50 g is equivalent to a slightly rounded 1/4 cup. .9 ounces/25g is equivalent to a slightly rounded 1/8 cup. (2) Use a good quality chocolate (not chocolate chips or melting candy wafers). I buy mine from a local chocolatier, but Ghiradelli sells dark and white chocolate wafers.
