It has been over a month since I last blogged and I am sorry for the delay in blogging. The Christmas season took over and I was busy working and traveling. In the midst of the holiday season, I wanted to make a Christmas gift to take to the hospital. Mitchell came up with the idea to make White Chocolate Peppermint Bark which he made the previous year for Christmas. I found this recipe on the food network website and this recipe is from Paula Deen.
-Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4 inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
The overall positive aspects to this recipe is the fact that is easy to make and the results are excellent. In fact, this is one of the easiest recipes that I made all year. I give it 4.5 out of 5 stars. I will definitely make it again. People were very impressed with this recipe and thought it was quite domestic. I actually find no faults with this recipe. A tip is to spread the chocolate fairly thin (less than 1/8 inch). It breaks a lot easier thinner and is easier to snack on. My only reason for the lower rating (aka less than 5 out of 5) is the fact that I feel like the recipe was too easy to give it five stars. Maybe if I made this recipe with dark chocolate at the bottom like William Sonoma's white chocolate bark, I could bump the rating up to 5. Anyways, I highly recommend this recipe and you should make it.