I have a friend that could crush Martha Stewart and Rachel Ray’s dynasty in one swoop if she wanted to. She hosts insane dinner parties, wraps presents with sparkly bows and thoughtful trinkets, and always leaves the house in clothes that are clean, classy and coordinating. Did I mention that she has a 20-month old son and is four-months pregnant?
Kaley offered to share a delicious Peppermint Bark recipe that rivals William-Sonoma. I am blown away by how good it looks and how simple it is to make. There are only four ingredients— which is about all I can handle. Might come in handy for the New Year’s Eve party tonight. If you are anything like me, you still don’t know what to bring. Happy New Year!
12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed (about 20 candies)
Preheat oven to 250 degrees. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil with cooking spray. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm (about 20 minutes.) Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted.
Remove bowl from water and stir until completely melted, stirring in peppermint extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Cut into 2-inch wide strips. Peel bark from foil and cut each strip as desired. (It does start to break apart into pieces as you are cutting.) Chill in covered container. Makes about 2 pounds.