As you may know, up here in the Baltimore area, we've had quite a few snow days the past few weeks. Yes, I know Punxsutawney Phil said spring was coming early this year, but the cold weather and snow suddenly put me back into a wintery spirit, and personally, I find that nothing is more wintery than peppermint bark.
Now, I've tried my hand at peppermint bark several times, and somehow managed to fail every time. I think it has something to do with the fact that I was following some more-than complicated versions of the recipe, and maybe it was because I was using some chocolate chips and morsels, rather than just going for it and using the good stuff.
When I decided to try again this week, I made the ever- so-wise decision to use the GOOD stuff, Ghirardellichocolate bars. Why? Because when making peppermint bark, you're only really using 5 simple ingredients: semi-sweet chocolate, white chocolate, peppermint candies, peppermint extract and some oil.
Each ingredient truly shines (well, except for the oil) so you see, each ingredient needs to be the most delicious, and of high quality.
This recipe is one made from trial and error, and this was a great success. And a great satisfaction during these wintery cold weather days.
- 8 oz (2 bars) of semi-sweet chocolate bars, chopped
- 8 oz (2 bars) of white chocolate bars, chopped
- 15-20 peppermint candies, crushed
- 2 tsp cooking oil, separated
- 1/4 tsp peppermint extract
Slow Down and Savor http://www.slowdownandsavorblog.com/
