Arf, arf, woof, woof! Bark! Peppermint Bark!

I found the best thing to make and pass out to friends and neighbors this year. I made loads of cookies last year but am lacking the free time to make them this go around. I'll put the Buckeyes on hold, erm, forget that. What am I saying? No Buckeyes?! That's crazy talk. I can't neglect making them. We need our choco-peanut-butter fattiness. I'll make those later on.

As I was saying about the peppermint bark. This is the very same treat you can find at the Williams-Sonoma place but at an affordable price. (They charge $22 per pound) It's very easy to make and sure is yummy. I found the hint from her post which pointed to this site for the recipe. It was worth the 30 minutes of my time to make this candy. It took more time to unwrap and smash up the candy canes than make the bark. Once we had it put together I let it rest overnight, broke it up into pieces the next day and boxed it up. Gone. Not even a crumb to spare. We'll be making more to send to family. Be on the lookout those of you who get boxes from me every year. You just might have some bark in there.

To help you with the making of this candy process the recipe is below, of course compliments of Rita Nader Heikenfeld.

Peppermint Bark recipe like Williams-Sonoma

12 oz. chocolate chips
24 oz white chocolate chips
½ teaspoon peppermint extract
½ cup peppermint candy crushed

Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with a spatula. Place in refrigerator until cold and firm, about 20 minutes. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container.
Makes about 2 pounds.