Peppermint Bark

I can't believe Christmas is right around the corner. I feel unprepared this year. Not sure why but it definitely snuck up on me. Probably why I've been a bit absent on RageBake lately... not used to having something to keep up with. That said I promise to try a little harder over the coming weeks to add some recipes or at least some yummy photos. So even if I'm not posting here be sure to follow me on Instagram to catch the photos.

Have any classic holiday treats that you always make? We sure do. The list is so long I'm not going to bore you with it but here are a few highlights: savoury treats are tourtières, meat rollups and sometimes mini quiches; sweets include crunchies, peppermint bark, confetti (my daughter's favourite), and shortbread cookies. I know that sounds like a lot already but believe me when I say I'm barely scratching the surface here! Over the next week or two I'll see what I can do about walking you through a couple of the recipes.

Today I'll share my peppermint bark. The original recipe comes from Food52 but I've put my own take on it. And same with the English Toffee be sure to let it warm up a little before you cut it or the layers will snap apart (my own rule and I didn't pay attention to it this week, causing some of the pieces to break apart).

Ultimate Peppermint Bark (adapted from Food52)

8oz dark or bittersweet chocolate, chopped
8oz semi-sweet chocolate, chopped
6 tbsp heavy cream
3/4 tsp peppermint extract
Maldon Sea Salt or Fleur de Sel
9oz white chocolate, chopped
4-5 candy canes

Line a baking sheet with parchment paper. Set aside.

Melt the dark chocolate in the microwave in 30sec intervals, making sure to thoroughly stir between each 30secs. Once fully melted pour into the prepared pan and spread into a large 9x13 rectangle. Allow to set until hard (use fridge to make it go more quickly).

Once the dark chocolate has set repeat the melting process with the semi-sweet chocolate. Once melted stir in the heavy cream and peppermint extract. Mix thoroughly! Allow it to chill to room temp and then spread over the hardened dark chocolate. Sprinkle with the salt of your choice and place in the fridge to fully set.

While that layer is firming up place the candy canes in a ziploc bag, wrap that bag in a kitchen towel and pound away with a wooden rolling pin to break the canes into little bits. (If you have a better approach to this - as my bag inevitably breaks a bit - feel free to do it your way.)

When the ganache layer has set fully melt the white chocolate (microwave in 30 sec intervals with lots of stirring). Allow to cool for just a few and be prepared to work quickly (we don't want to melt the ganache layer with too-hot chocolate or it'll get a bit ugly. It'll still taste great though so don't worry too much! Once you've spread the white chocolate over the ganache sprinkle on your candy cane bits. Be sure to include the crumbs, and dust - that's the best part!

That's it! Let it all set and firm up. Once you're satisfied with it pull it out and allow it to warm up a little then cut it into chunks.... they don't have to be perfect! Store in the fridge and enjoy!!

Happy Holiday baking. Be sure to tag #ragebake on Instagram so I can see what you've been up to!