Fudge. Almond toffee. Chocolate covered cherries. Peanut butter cups. How I love all these quintessential holiday candies. But if I had to pick my all-time favorite, I’m all bark: peppermint bark.
Why, oh, why must I wait all year for sweet satisfaction? Maybe the fact that it’s a “limited edition” candy makes it all the more special.
This year, I thought, “what am I waiting for?” If I make the stuff, I can have it any time I please.
Keep in mind, I’m no whiz in the kitchen. But every recipe I found reiterated one thing: peppermint bark is easy-peasy to make. The only caveat: given it’s so simple, you’ve got to use quality ingredients. With that said, I looked to the authority: Martha Stewart.
Here’s me making her recipe for Easy Peppermint Bark:
Nonstick cooking spray
1 lb. white chocolate, chopped (do not use chips)
2 cups puffed rice cereal (Rice Krispies)
1 bag (7 ½ ounces) hard peppermint candies, unwrapped
- Coat a 10- x 15-inch rimmed baked sheet with nonstick cooking spray; line with a piece of waxed paper.
- Crush candles (see tip below).
- Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal. (Don’t let chocolate get over 90 degrees).
- Transfer mixture to prepared pan; with spatula, spread to edges of pan.
- Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
- Peel off waxed paper. Break bark into approximately 2-inch pieces.
To crush candies: Place candy in a doubled resealable bag (one inside other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder. (Save powder to stir into hot chocolate or sprinkle on ice cream.)
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