I realize that it’s two days before Christmas, and I know you’re running short on time. But there is no reason you can’t make this oh-so-pretty and sure-to-delight peppermint bark in plenty of time to wrap it and place it under the tree. It’s that simple.
Unless, of course, you do as I did this year, spilling peppermint candy dust into all the crevices of your refrigerator. That could really mess things up. Because then your refrigerator drawers become instantly stuck, thereby necessitating complete removal of all refrigerator parts. And when you accidentally bump the light bulb in the fridge with the damp sponge as you try to clean up the mess, and it explodes with a bang, while your knees are literally stuck to the kitchen floor with peppermint candy glue (surprisingly strong!), well, you kind of start to wonder what’s really so wrong with paying outrageous sums of money for the peppermint bark they sell at Williams Sonoma?
So, anyway, I’ve been making peppermint bark for years. I first started with an extremely simple version that was too sweet for my taste. White chocolate and peppermint is, well, cloying, without some bitterness to balance it. Then I made the King Arthur Flour version, with bittersweet chocolate and white chocolate, and the balance of flavors was delightful. However, it wasn’t until I found a recipe on Epicurious, from Bon Appetit 1998, and tweaked it a tiny bit, that I was satisfied. Three layers! Gorgeous, and impressive! And melt-in-your-mouth, in a crunchy kind of way, pure deliciousness. Extraordinary. Now that’s a reason to make candy at home. Just promise me you won’t tell anyone how easy it is, okay? It’ll be our little holiday secret.
p.s. This year I tried a new technique, and after the peppermint candies were crushed, I sifted them. I sprinkled the resulting peppermint candy “dust” on top of the first layer of white chocolate, and placed it into the fridge to set. (Instead of stirring it into the dark chocolate layer, as Nancy does, because sometimes I’m not so bright.) Unfortunately, I also set the cookie sheet atop uneven items, and the next time I opened the refrigerator door, the pan tipped, spilling the loose candy dust down the back and side of the inside of my fridge. I suggest you not make this mistake, unless you’d like to add an extra hour of cleanup to your frantic holiday preparations.
Extraordinary Peppermint Bark
adapted from Bon Appetit, December, 1998
17 ounces good-quality white chocolate (such as Lindt or Ghirardelli), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed* (about 6 ounces), sifted
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons whipping cream
3/4 teaspoon peppermint extract
Turn a large baking sheet bottom side up. Cover securely with foil. Mark a 12 x 9-inch rectangle on the foil. Stir the white chocolate in a metal bowl set over a saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. or the chocolate feels warm to the touch. Remove the metal bowl from over the simmering water, and wipe the bottom of the bowl with a towel to avoid dripping water on the foil-covered baking sheet. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using an icing spatula (an off-set one makes this step especially easy, though it’s not necessary), spread the white chocolate to fill the rectangle. Chill until set, about 15 minutes.
Stir the bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. (I often do this step in the microwave, using 30 seconds on high, stirring, then 20 seconds, stirring well again, and repeating the cycle if needed, until chocolate is completely melted. If you do this, take care not to overcook the chocolate, thereby scorching it!) You may add the peppermint candy “dust” to this layer of chocolate, if you like. Cool until barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, quickly and gently spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
Re-warm the remaining white chocolate in bowl set over barely simmering water to 110°F or warm to the touch. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with crushed peppermints bits. Chill just until firm, about 20 minutes.
Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (I cut my 2-inch wide strips into several diagonal pieces and then cut each piece in half, resulting in small diamonds, instead.) Can be made 2 weeks ahead. Chill in airtight container, with pieces of parchment or wax paper in between layers. Let stand 15 minutes at room temperature before serving.
*To crush the peppermints, I place them in a heavy plastic baggie (such as a freezer bag), and crush with the flat side of a meat mallet. They can also be crushed with an unopened 15-ounce can of canned goods. Make sure to crush them small enough; if you leave them too large, it hurts to bite into them!
