One of our much anticipated holiday traditions is the making of Peppermint Bark. It started with my mother who purchased some Bark, which she shared with us, about 6 years ago. Everybody loved the sweet treat. Then the following year she read a recipe in the newspaper and decided to hand-make Bark for the family. The first batch was a little too thick and difficult to cut, but yummy anyway. The next year, she collaborated with my brother-in-law John to produce a fantastic Bark. The year after that, John enthusiastically took over the Bark making completely, tweaking the recipe with his top-secret ingredients. He has been perfecting it every holiday season since. Here’s this year’s formerly secret recipe:
- 10 oz. dark chocolate
- 5 oz. white chocolate
- 5 oz. Hershey Kisses (candy cane variety)
- 4 to 6 candy canes
Cover a large cookie sheet with wax paper. Melt the dark chocolate and pour onto the lined cookie sheet. Smooth it out into a thin layer with a plastic spatula. Put it into the refrigerator for 30 minutes to harden. Melt together 3/4 of the white chocolate & all the Hershey kisses and pour on top of the hardened dark chocolate layer. Smooth out to cover completely. Break up 4 – 6 candy canes and sprinkle on the top layer. The final artistic touch is to spoon the left-over white chocolate on top. Put it back in the refrigerator for 30 minutes to harden. Remove from the refrigerator and cut the Bark in squares with a pizza cutter or knife. Place the squares into a holiday tin. Put the tin in the freezer for 10-15 minutes for the Bark to harden completely. And now it’s ready to eat!
Merry Christmas and Happy Holidays to everyone!