Peppermint Bark

Chef Christine D’Angeli, of Slice Cake Designs, shows us how to create a time-honored holiday favorite for your child’s teacher or a sweet-toothed co-worker.

10 oz. Dark chocolate, finely chopped
14 oz. White chocolate, finely chopped
8 oz. Candy canes, crushed
1/4 C Heavy cream
1/2 tsp. Peppermint extract (optional)

In a double boiler, melt dark chocolate, heavy cream and peppermint extract. Melt gently until it is smooth. Pour the chocolate onto a wax-lined cookie sheet and spread evenly with a spatula. Chill in the refrigerator for about 10 minutes. Melt the white chocolate over a double boiler until smooth and melted. Pour all of the white chocolate over the top of the cool-set dark chocolate. Spread evenly with a spatula. Sprinkle crushed peppermint candy canes over the top. Chill in the refrigerator until set, about 25 minutes. Then break into pieces of desired size.

Wrap it up: “The neat thing about peppermint bark is that it isn’t really one shape or size,” Vrtis says. Traditionally, bark is packaged in a tin, which is an excellent option because it is easy to ship and can be reused, Vrtis explains. Plus, tins can simply be dressed up with ribbons and holiday stickers. She also suggests a colorful Amac box, a great option for teachers because they can house pencils or other school supplies post-holiday (your tots can write directly on them for an extra personal touch). For an old fashioned look, glass cracker jars, with a ribbon tied around the lid, are a perfect solution. Lastly, be sure to pick packages that are food-safe. If the container is not food-safe, wrap the bark in wax paper.