It’s Christmas time in the city. Waking up to rainy days, a latte and a piece of homemade peppermint bark makes the holiday spirit (yoda voice) strong with this one.
Candy canes are one of my favorite things about the holiday season. Buying a big box and hanging them all over the tree (and occasionally eating one right off of it) is one of my favorite traditions. I had a hard time finding them this year. It seems like a lot of stores have forsaken the simple treat in favor of more complicated items. What embodies Christmas more than the lively flavor of peppermint? Long live the candy cane! The bright red and white treats taste great in a variety of baked goods, and by themselves. Steal one from the tree and use it to stir your coffee. I won’t tell- promise.
I looked at quite a few recipes online before deciding which direction to go with the peppermint bark. Everyone has their own method of making this beautiful holiday treat. There are a ton of versions out there, but the mainstay in each recipe was the addition of crushed candy canes. The minty white and dark chocolate are creamy and smooth with the surprise of a bit of crunchy peppermint candy.
I bought some inexpensive silicone snowflake molds at Target (dollar section) not knowing what I would use them for. I turned to google for some inspiration and found the perfect idea out there in the blogosphere. The snowflakes turned out beautifully, and would make adorable gifts.
Recipe adapted from Baked by Rachel, who took it from AllRecipes. The internet is awesome.
Recipe yields 12 snowflakes, or 1 pound of bark
- 8oz dark chocolate (your favorite)
- 8oz white chocolate
- 2 tsp vegetable oil, divided
- 1/2 tsp peppermint extract, divided
- candy canes or peppermint candies, crushed
- In a heat-safe bowl add the dark chocolate and microwave in 30 second intervals, stirring each time
- When chocolate is thoroughly melted, stir in 1/2 of the oil and 1/2 of the peppermint extract
- Sprinkle crushed candy into the bottom of each mold and spoon equal amounts or melted dark chocolate into each
- Shake and shimmy the mold to distribute melted chocolate
- Repeat melting process with white chocolate and stir in remaining oil and extract
- Top each snowflake with equal amounts white chocolate and gently shake to distribute
- Finish with additional crushed candy if desired, and refrigerate for 30 minutes to set
- The bark should pop/peel out of the molds easily with a gentle hand
- Store in an airtight container in the fridge.
Alternatively, line a large cookie sheet with parchment paper. Pour melted chocolate onto paper, being sure to not allow it to go over the edges. Top with crushed candy, and cool in the fridge. Break into chunks to gift or store.