Peppermint Bark, Anyone?

Peppermint bark, anyone? This has become one of my favorite Christmas treat specialties and traditions over the last few years. It's simple to make, but there are a few key things you have to do for it to set up correctly. I think it rivals Williams Sonoma's version and even comes out on top...just ask Curt & the kids who got to be my tasters tonight! And it has a better price tag for sure! A big key is to let the kids stir the chocolate, unwrap and crush the candy canes with a mallet, and the best part, lick the bowls...otherwise I will! For those that didn't come to my cookie exchange last year or the year before (my Utah buddies), here's the trusty recipe. You may just be one of the lucky recipients of a special tin full of Shay's peppermint bark this year. The assembly line has begun and this is my way of spreading some cheer this year (since I'm breaking my SIX YEAR tradition of hosting my annual Cookie Exchange (weep, weep--kind of sad for me...gotta know when to say WHEN though!) Chocolate & peppermint don't have calories or fat, right? Just checking.

Peppermint Bark

1 1/2 lbs. semi-sweet chocolate (high-quality like Ghiradelli)
1 1/4 lbs. white chocolate
1 1/2 cups crushed candy canes or peppermint candy
2 drops peppermint extract or to taste
parchment paper

Cut parchment paper to fit 12x17 jelly roll pan, place inside. Slowly melt semi-sweet chocolate in double broiler or microwave, at 30 second intervals--stir and repeat until melted and smooth. Add a few drops (to taste) of peppermint extract to the chocolate and stir until well distributed. Chill for about an hour--(very important step). Crush the candy until there's a mixture of chunky and finely crushed pieces. Once the dark chocolate is chilled, melt the white chocolate in the same manner. Add about 1 cup of peppermint candy to the mixture and combine well. Let the white chocolate cool to almost room temperature, but still fluid enough to work with. Spread evenly over the dark chocolate layer, then dust the top with the remaining candy. Chill to set. Use the blunt tip of a table knife to cut the bark into desired pieces. Store in an airtight container--in the fridge or a cool place and spread some holiday cheer!!!! Yield: lots!

Helpful Tips: I recommend Trader Joe’s Ghiradelli chocolate. For the white chocolate try the Trader Joe's white chocolate chips. All these amounts are really approximate. Sometimes I use a bit more semi-sweet chocolate, sometimes less. Do what works for you! The dark chocolate comes in ½-¾ lb. chunks...shave them with a sharp knife before placing in the microwave. The key to the layers not separating is chilling the layers completely before adding the next, and before cutting. My best batches have a mixture of regular bittersweet chocolate (Ghiradelli) and semi sweet chocolate mint wafers made by Wiltons found at Michaels Stores. I still add a few drops of peppermint extract for that extra umphhh! The mint chocolate UFO's once found at Trader Joes are the best, but no longer available--I think I cried when I learned that this year:) And don't forget to bring me some too:) Ours will run out all too soon.