“Never worry about the size of your Christmas tree. In the eyes of children they are all 30 feet tall.” -Larry Wilde
Before I tie on my apron and crack the first egg, I usually take the time to plan out my cookie tray. Big, small, how much, too much, too little, what will be on it, how should it look?
And then it goes something like this:
Peppermint bark…must have peppermint bark. How much peppermint bark should I put on the tray?
I’m convinced everyone loves peppermint bark as much as I do, and if it were an entire tray of just peppermint bark, I wouldn’t need anything else. So I kind of take the approach that anything else on the tray is just a bonus in my mind. And what I have come to realize is that anything else on the tray is a just a bonus in my recipients eyes also. They are excited to get the gift no matter what is on the tray. It doesn’t matter how small or how large it is. Nor does it matter what it looks like. They are just like the excited child that doesn’t care how big the tree is. In their eyes, they are all 30 feet tall. And in my recipients excited eyes, it doesn’t matter if there is 1 cookie or 100 cookies. Which is what I love, and probably why I keep giving food gifts.
Now back to the peppermint bark! I have been addicted to Williams Sonoma peppermint bark most of my life. The months of November and December are the hardest months for me to go into that store. I could leave with hundreds of dollars in peppermint bark just for me. So to deal with this pricey addiction, I thought I should just figure it out and make the bark myself. Which is what I did, and I love it just as much.
This recipe is super easy to make. And for this recipe, you can pretty much use your favorite chocolate and still have an outstanding product. Spending so much time with chocolate, I went a little fancy with my product this year. For the dark chocolate I used Valrhona Manjari 64% , and for the white chocolate, I stayed with Valrhona.
But again, just go with your favorite, and you will end up with a great product. This recipe makes a jelly roll pan size of bark. Which can fill up quite a few tins or cookie trays. I usually double the recipe, just so I can keep a tray for myself.
I hope you enjoy the peppermint bark recipe as much as I do and don’t forget to save some for yourself.
- 1 pound 64% semisweet chocolate
- 1 pound white chocolate
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
- Line a jelly roll pan with waxed paper.
- Melt semisweet chocolate in a double boiler. Stir in 1/4 teaspoon peppermint extract.
- Spread chocolate over the waxed paper to about a 1/4 inch thickness.
- Place pan in refrigerator and allow the chocolate to set for about 30 minutes.
- Melt white chocolate in double boiler and stir in 1/4 teaspoon peppermint extract.
- Spread the white chocolate over the semisweet chocolate.
- Sprinkle crushed peppermint candies over the white chocolate. Gently press candies into the chocolate.
- Allow the chocolate to set fully. Once set, break into pieces and store in an airtight container.