Are we really halfway through the month of December, already? Still so much to do and goodies to bake!
Over the years I’ve really come to enjoy (or is it love?) different types of chocolate and can better appreciate using and pairing the right chocolate with other ingredients and flavors. I’m not really a “candy” person so before the Thanksgiving holiday what possessed me to bring home a rather healthy tub of Peppermint Bark (containing semisweet and white chocolate topped with crushed peppermint candy) is beyond me. But I did and now I’m a fan of not only this peppermint bark, but the idea of bark candy.
What is bark candy? Bark candy consists of sheets or chunks of chocolate adorned with fruits and/or nuts. So what’s the story about the Peppermint Bark candy pictured above?
Like many things I become very fond of from the kitchen, I want to home make it! In this December’s issue of The Food Network Magazine, their Kitchen shares a recipe for a copycat version of Williams-Sonoma’s infamous Peppermint Bark candy. Although I won’t have time in the next weeks to make my own, I wanted to make sure to bookmark that recipe here and share the source of the recipe with TC’s readers. If you give it a try before I have a chance to, please let me know how you liked the following reference to that recipe from The Food Network magazine. It sounds and looks like the bark I’ve pictured above!
Note: The Peppermint Bark images in this post are NOT from the following recipe or from Williams-Sonoma.
Makes 2 pounds
12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed
CLICK HERE FOR THE RECIPE (external site)