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Nothing is as festive as peppermint bark during the holidays in the Hudson Valley, and this recipe is as easy as one-two-three.
This red-and-white holiday sweet is all bark and no bite (well maybe a bit of a minty one). Plus, it’s perfectly giftable for family and friends during the holidays. Simply break it into pieces, then place in a seasonal tin or gift bag.
Peppermint Bark
Makes 3 dozen small pieces
Ingredients:
About 6 candy canes
1 package (12 oz) white chocolate chips
1 tsp peppermint extract
Method:
Place candy canes in a sealable plastic bag and hammer into small chunks (about 1/8 inch.) This should yield about 1/2 cup. Separate 1/3 cup of the candy cane pieces.
Line a small cookie sheet (about 13” x 9” in size) with parchment paper, so that the paper completely covers the bottom of the pan and hangs over the sides.
Combine the peppermint extract and the white chocolate in a bowl and microwave for 30 seconds.
Stir thoroughly, then microwave for 25 seconds. Stir thoroughly again. The chocolate is ready when it is smooth, so it may need a few more seconds, but be careful not to over-microwave. White chocolate “clumps” quickly so as soon as chocolate is smooth, stir in 1/3 cup of the candy cane pieces and pour the mixture onto the prepared baking sheet.
With a rubber spatula, spread quickly until it’s even and about ¼ inch thick. It will cover about ¾ of a 9” x 13” cookie sheet. Sprinkle the remaining candy cane pieces on top.
Refrigerate bark for at least one hour, or overnight. Break into pieces. Prepare for gifting or store in a covered container in the refrigerator for up to five days.
Related: Where to Find Creamy, Dreamy Hot Cocoa in the Hudson Valley
