>> Thursday, December 13, 2012
I love to make Christmas treats. I look at recipes all year long in anticipation of which ones I'll make each year. Part of the joy of making all these treats is to give it away! One of my favorite things to do is to make gift baskets of homemade treats to give to friends, neighbors, and maybe keep a bit for myself too!
This year, I'm going a little more low key since Baby Jackson is due any day now, and I want to make a few things in advance that will store for a bit, especially since some of these gift baskets this year will be going to the nurses at the hospital who will be helping me out - God Bless em! :)
I made the traditional peppermint bark as one of the treats this year. It's so easy, there's no excuse to buy the store bought kind. And considering, with the cost being about $7.00 for an entire batch that can split into multiple servings - it's super affordable - way cheaper than the store bought stuff. And I can guarantee what kind of chocolate is in it - I went for the good stuff since the chocolate is the main ingredient. My favorite is Guittard chocolate. I know I've mentioned it on here before, and I think it's only available in California, but it's AMAZING, and totally worth it - even if you have to order it! :)
Homemade Peppermint Bark - by Me
12 oz Guittard (or other high quality) semi sweet chocolate chips
12 oz Guittard or Ghiradelli white chocolate chips
1 Tbs. vegetable oil (only if needed)
approximately 12 mini candy canes or 6 regular ones
Line a 9x13 pan with parchment paper or silpat.
In a microwave safe bowl, place semisweet chocolate chips and microwave in 35-45 second increments, stirring after each heating until chocolate is completely melted. Pour and spread chocolate into prepared 9x13" pan. Place in freezer for approximately 20 minutes.
While the chocolate is chilling, place candy canes in a ziplock bag and crush with a rolling pin or glass.
When there is a few minutes left for the semisweet chocolate, melt the white chocolate in a microwave safe bowl in 30 second increments until smooth. If chocolate is not completely smooth, add 1 TBS vegetable oil until all smooth. Add about 1/4 of the candy cane mixture into the white chocolate and spread quickly onto chilled semisweet chocolate layer. Sprinkle the rest of the candy canes onto the top of the white chocolate and chill in freezer for an additional 20 minutes.
Take out of freezer and turn over on cutting board. Use a knife or rolling pin and pound gently to break into pieces. Enjoy.