One of my favorite holiday candies (besides my Aunt Patty’s peanut butter balls [and yes, even great wizards have families]) is Peppermint Bark. But they’re ungodly expensive, a pound of it is $26.50 at Williams-Sonoma. That’s completely outrageous when you can make twice that much for half the price in your own kitchen. This recipe is easiest with a double-boiler, if you don’t have one it can be a lot harder. But there are ways to create a makeshift one!
White Chocolate is actually a misnomer, since it’s not actually chocolate. But the big thing to remember is that white chocolate hates water, even more than fire elementals. A single drop is enough to ruin an entire batch. So that means make sure everything you use is dry.
Makes a pound
8 ounces of dark chocolate
8 ounces of white chocolate
2 tablespoons of vegetable oil
1/4 teaspoon of peppermint extract
2 – 3 candy canes coarsely crushed, about a 1/4 of a cup
A double boiler (two makes this so much easier)
A large, flat surface like a cutting board or baking sheet
Place the parchment paper on the large surface. Place the candy canes in a plastic bag and smash them a few times with a pan to break them up.
In your first double boiler, melt the dark chocolate, a tablespoon of vegetable oil and the peppermint extract. Once fully melted, spread it evenly on the parchment paper and leave it in the freezer to cool until solid.
In your second double boiler (or your first one but seriously, make sure there isn’t a single drop of water in it left over from washing it), melt the white chocolate and the remaining tablespoon of vegetable oil. Once smooth, very quickly spread it over the cooled dark chocolate. Be quick, be gentle or it will begin to combine into a mixture of dark chocolate and white chocolate.
While still warm, sprinkle the crushed candy canes over the white chocolate, gently pushing them into the chocolate and immediately put it into the freezer, otherwise the heat from the white chocolate will begin to melt the candy canes and turn the chocolate gummy.
Image credit Sugar & Spice until I find the photos I took.