ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Saturday, December 6, 2008

VGP #6 Peppermint Crunch Bark

Last year my friend Kristin Taylor gave me a gorgeous square box full of this bark for Christmas. Her mother-in-law works for the Pottery Barn family of stores so I was SURE she got a box from Williams-Sonoma and divided it among friends. No complaints here, so I thanked her profusely only to discover she MADE it herself! It was amazing, and this year she gave me - and you - the recipe, with her own tips and adjustments. Then she cursed me for asking for it because then it made her want to make and eat it. So sorry, Kristin.

10 oz. good quality white chocolate (such as Lindt, Ghiradelli or Baker's), finely chopped
30 red-and-white striped hard peppermint candies, coarsely crushed (about 6 oz.)*
8 oz. good quality semisweet chocolate, chopped
6 T whipping cream
3/4 tsp peppermint extract

1. Turn large baking sheet bottom-side-up. Cover securely with foil. Mark a 9x12-inch rectangle on foil. Stir semisweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Pour onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Chill until set, about 15 minutes.

2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110 degrees (chocolate will feel warm to touch.) Remove from over water. Cool to barely lukewarm, about 5 minutes. Pour white chocolate mixture in long lines over dark chocolate rectangle. Using icing spatula, spread white chocolate in even layer. Sprinkle with crushed peppermint candies. Chill until firm, about 20 minutes.

3. Lift foil with bark onto work surface; trim edges and EAT THEM! Cut bark into fancy squares or triangles or (my preferred method) break into random pieces. Store chilled in airtight container up to 2 weeks. Just lovely!

Makes 1 serving if you're me

*Tip: To easily crush peppermint candy, freeze them first. Then place them in double ziploc bags and smash with the flat side of a meat tenderizer. They'll shatter like glass.

2 comments:

Springer Family said...

It's 7 am on Saturday and you've posted so I know you're alive. I'll stop worrying that you're face down in some glorious batter. The things friends have to do to keep tabs on you. Shish. :)

Anonymous said...

We are SO going to make these!! - Erin Hoadley Riutort

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