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.

PEPPERMINT BARK

• 12 peppermint candy canes (6oz)
• 2 lbs white chocolate
• 1 tablespoon peppermint extract

Cover a cookie sheet with parchment or wax paper.

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.

Quickly pour the mixture on the cookie sheet spreading the chocolate to cover the paper.

Let sit in the refrigerator or in a very cold room for 30 minutes or until set.

When ready…cut, break, share, give, eat.

NOTE: to all my peppermint bark recipients: don’t worry ! Posting the recipe does not mean I will stop making and giving the bark during the holiday season.

From my kitchen to yours

CK, la fille du boucher