Tuesday, December 6, 2011

Easy Peppermint Bark

I love candy - who doesn't? - but I don't love making it, because I have what is politely known as a Very Short Attention Span. Especially around the holidays, when I'm trying to do nine million other things, I just do not have time to stand around a pot of goopy sugar making sure that it forms a ball at the correct temperature.

Hence, the awesomeness of Peppermint Bark. You can whip this together with little to no work, and I make it using stuff I have in my pantry already. And of course, it's gluten free. Dig in, and nom nom nom to your heart's content.

Here's what you'll need:

1 pound white chocolate
A dozen candy canes
Some Baker's chocolate

Also have some parchment paper on hand.

Melt the white chocolate in your microwave. A quick note here: White chocolate can and WILL burn if you don't stop periodically to stir it. You know, like if you get distracted updating your Facebook page or sending naughty texts to your ... you know what, never mind. Just go stir your chocolate. Four to five minutes ought to do it. Stir halfway through!


Put your candy canes in a Zippy bag. Why? Because you're going to demolish the heck out of them with a hammer. This is actually really good therapy during the holidays. Trust.
Oh yeah - put a cutting board underneath the Zippy Bag. Otherwise your kitchen counters will get effed up, and you'll have to remodel your entire kitchen.
12 candy canes + hammer = 1 Cup little peppermint chunkers
OK, remember that white chocolate we melted, in between dirty text messages and Facebook updates? Stir about 3/4 of the peppermint chunks into the chocolate.

Blendity blendity blend.
Line a 9 x 13 baking pan with parchment paper, and dump your white chocolate peppermint blend. Smear it around so it goes all the way to the corners. Take that last 1/4 Cup of peppermint chunks and sprinkle it on the top. Now go stick the whole thing in the freezer for about half an hour. This way it firms up nice and fast.
Melt some of your baking chocolate (about 2 squares ought to do it) and use the tines of a fork to drizzle it all over the top of your nice firm white chocolate peppermint.

Back to the freezer for another half hour!
Lift the solid wall of peppermint awesomeness out of the pan with the parchment paper, and break it up into little bite-sized pieces.

Store it in an airtight container, or just eat the whole damn thing in one sitting. Don't call me if you go into a sugar coma.
Looks so pretty and festive! Bite me, Martha Stewart!

3 comments:

  1. This looks incredible. And surely even I can do this one!

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  2. You used one of my favourite words. Tines. I approve of these shenanigans. :)

    Adam

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