Chocolate Peppermint Bark

Around this time of year, I always end up with a list of people that should receive some sort of holiday token beyond a simple card.  You know the one’s I’m talking about.  The teacher, neighbor, dog walker, landlord, coworker, bank teller, old high school sweethearts, extended family members, mail carrier, religious figure, and the kid with a lazy eye that mows my lawn…I could go on and on and on.

Of course, the easiest path to spreading holiday cheer is through food.  But who has that kind of time?  This recipe is simple to prepare, easy on the budget and universally appealing to most people.  Now you’ll only need to add a colorful box and it will feel as fancy as any gift you would buy at the store.

Chocolate Peppermint Bark
8 – 12 candy canes
24 oz chocolate candy coating (called “almond bark” candy)

Unwrap the candy canes and break into one inch pieces.  Toss the canes into the food processor that is fitted with a steel blade.  Pulse until chopped into a fine powder.  Set aside.

Line a sheet pan with parchment paper.  Chop the chocolate into small chunks and melt until smooth over a double boiler.  Pour the melted chocolate onto the parchment paper.  Spread with a spatula into an even layer.  Quickly sprinkle the candy cane dust over the entire layer of chocolate.

Chill in the refrigerator for 15 minutes.  Remove and lightly break into large shards with a knife.

Authors Note:  I’ve made this using milk chocolate in the past.  I opted for the almond bark chocolate because it almost always seems to be on sale this time of year.

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