Since making them last year I’ve had many comments asking about the mold – where did I find it? It’s a regional store but unfortunately they only carried that mold last year! I checked this year. The girls were dying to grab them and take a bite. I think they’ll become a yearly tradition. Well, I didn’t have to but I really wanted to! They’re way too cute and fun to pass up making. If you’ve been stopping by for at least a year, you might remember these. Put the candy canes in a resealable plastic bag. Let’s jump right into the spirit of things shall we? Spread the chocolate evenly into the lined pan, then place pan in the freezer for 20 minutes. In 1-quart microwavable bowl, microwave remaining 1/4 cup dark chocolate chips uncovered on High 50 to. There are exactly twenty four days left until Christmas! Are you freaking out yet? Since it’s December first I decided to start the month with a fun memory and giveaway. Sprinkle evenly with crushed peppermint candy. Thanks and all the best, Nancy.By Rachel // Decem// 211 comments // ShareĮasy homemade snowflake peppermint bark, perfect for holiday gifts! We feel like you are a friend now even though we aren’t really friends but your books have made us feel welcome into your culinary life. Anyway, we love your writing style AND all the super helpful information. Scott is already onto the Sharper Your Knife book–he got first dibs this time. Your tips and shared experiences have helped to make it all the more fun!
As we try and find ways to stay close and connected as a family with our growing teens, we have really learned to value and protect that dinner time with good food around the table. We had fun discussing the book together and finding application in our family with four kids. Stir pieces of candy canes and peppermint oil into the melted chocolate. Hello there–This is a bit of a random place to comment but I wanted to let you know how much my husband and I both have enjoyed reading your books! To be honest, I don’t know how I stumbled upon your Kitchen Counter Cooking School book but I was immediately taken in from the very start and knew right away that my husband would like it equally. With a chefs knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. I turn on some cheery holiday music, grab the bags of dark and white chocolate chips, crush up some candy canes and be merry. So if I want peppermint bark these days, I have to make it myself. She’s semi-retired now and no longer works in an office, so she doesn’t do the marathon bark making anymore. While she was at it, she’d made some for the family, too. She packed it into tidy, colorful boxes along with personalized cheery notes.
Peppermint bark recipe full#
My sister used to spend a full weekend day making pounds of it to give to her magazine staff around the holidays. Place the dark chocolate in a microwave-safe bowl and microwave for 30 seconds at 70. Wrapped up in a nice container, it’s makes a lovely holiday gift, too. It requires no baking prowess other than the ability to patiently melt chocolate chips. Part dark chocolate, part white and topped with crushed candy canes, it somehow defeats my anti-chocolate bias. Throughout the years, I’ve fallen in love one thing that’s decidedly chocolate based: my sister Sandy’s peppermint bark. You must put your personal preferences aside for the sake of your readers.” So I plowed through endless cakes, creme brulees and died what felt like a thousand deaths by chocolate. He said, “Kat, dessert is the reason why some people have to go out.
But then I was working with Tom Sietsema, now the reviewer for The Washington Post. When I first wrote reviews, I often skipped dessert. This proved an issue when I worked as a restaurant reviewer. Give me a choice between a wedge chocolate cake and a slice of banana cream pie, you’ll find the banana-soaked remains of a crust within seconds.īy contrast, I once had a quart of chunky double chocolate ice cream in my fridge for two years until a friend house-sitting at my place after a break-up with her boyfriend ate the whole thing in one sitting. But taste is so highly individualized and pesky in nature. Somehow by the mere fact of my gender, it’s assumed that I must immediately be in love with all things dark and sweet. Heat 1 inch of water in a saucepan over low heat until steaming. This news always takes people by surprise. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up smooth out any wrinkles. There’s a reason why I love peppermint bark that begins with a confession: I don’t like chocolate.
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