Mint is a traditional flavor during the holidays, served up in a variety of desserts and drinks designed to wake up the senses and kindle the passion of the season. Think rum fruitcake. Plum pudding. These are the holiday flavors without which it would not be the holidays.
This bark makes use of mint in a wonderful, colorful way. The chocolaty creaminess adds a nice balance to the super sweet peppermint, too, creating a truly winning combination that all ages will enjoy.
1 c hard peppermint candy
12 oz white chocolate, chopped
8 oz semisweet or bittersweet chocolate, chopped
1/4 t peppermint extract
- Line a baking sheet with parchment paper.
- Process the peppermint candy in a food processor until they are finely chopped.
- In two small, separate pans, melt the chocolate over barely simmering water, making sure to melt slowly for best consistency.
- When the chocolate has melted, add 1/2 c ground peppermint candy and the peppermint extract to the white chocolate. Stir gently.
- Add the remaining ground peppermint candy to the dark chocolate, stirring gently.
- Pour the white chocolate in long narrow strips over the parchment paper, leaving equal space between the strips. Then pour the dark chocolate into the spaces between the strips of white chocolate.
- Quickly tap the baking sheet flat on the counter, causing any bubbles to come to the surface. You can play with the look of the candy a bit by drawing a knife or wooden skewer through the lines where the different chocolates meet, creating a swirl or web effect.
- Allow the pan to cool to room temperature — it will firm slightly as it cools.
- Cover and refrigerate until the candy has hardened, then break into more or less bite-sized pieces. Store Bark in an airtight container.