Come December I go in full kitchen-gift-giving mode. Along with bottling the limecello and limoncello that have been macerating for the last five weeks, I start making peppermint bark. It has been a 15 year tradition and everyone looks forward to getting their peppermint bark for the holidays: friends, family, co-workers and neighbors. I must admit I look forward to making it, and finding the right container to package it in is a big part of the fun . Unwrapping the candy canes can however be a sticky mess: tacky fingers and the static from the cellophane wrapper transforms the kitchen into a battle field. On the other hand, watching the white chocolate melt into a glossy, creamy sauce and the smell of peppermint permeating the kitchen makes the battle worth while. Truth be told – my peppermint bark is not mine but Martha’s . I found the recipe years ago in a December issue in the “good thing” section of MS Living Magazine. I make a few batches, break the bark into chunks, pack them in pretty containers and give them away! It is indeed a good thing.
- 12 peppermint candy canes (6oz)
- 2 lbs white chocolate
- 1 tablespoon peppermint extract
In a food processor coarsely chop (by pulsing) the candy canes. In the meantime, in a double boiler melt the chocolate until smooth and glossy. Off heat mix the chopped candy canes and the peppermint extract.
Let sit in the refrigerator or in a very cold room for 30 minutes or until set.
When ready…cut, break, share, give, eat.
From my kitchen to yours
CK, la fille du boucher