I’m not sure if this is a male species thing or just a Babyface thing, but my darling husband has the long-term memory of an aardvark. It used to be completely infuriating, but as with many things in a marriage, I now find that personality quirk adorable and comforting. His lack of memory is especially rampant when it comes to food. He’ll ask what’s for dinner and I’ll tell him it’s that one soup that we had 67 days ago that was super delicious with lentils (you know, because I never forget a meal) and he’ll look at me with the blankest of blank looks. On the other hand, there are positives to his food memory issues. I could probably serve him the same monthly rotation of meals and he’d think it was fresh and new each time.
That’s why it is so incredible that there one item that Babyface never forgets—peppermint bark.
Back when we were low on cash our first year of marriage, I made a giant batch of peppermint bark to give to our family and friends for Christmas gifts. It was love at first taste. And every year, right around this time, Babyface starts asking if and when I’m making peppermint bark. We no longer gift the mint chocolate goodness (actually, my family decided not to do gifts at all this year, instead opting for charitable donations), but I still make a small batch of it for my favorite person in the world. He does so much for me everyday that I figure the least I can do is whip up a batch of his favorite holiday treat. I’ll make him peppermint bark everyday if it means he keeps doing my laundry for me.
Oh, and it doesn’t hurt that it’s painfully easy. Three ingredients. 15 minutes. Done. Much quicker and easier than a load of whites.
This stuff does make a most excellent gift for those on your list. I like to include some of this in a sweet treat variety pack that we give to the people who run our doggie daycare, our apartment maintenance staff and any other folks that make our lives easier throughout the year (mail carriers, firefighters, teachers, etc.). I’ll be sharing with you guys the rest of the treats over the coming weeks (keep an eye out for sugar plums and Nanaimo bars).
Classic Peppermint Bark
I use dark chocolate and white chocolate chips for melting. They stay a little bit soft and have a texture I like, but because of their softness, need to stay in a cool environment. If you want harder bark, you'll need to temper your chocolate. This is a great step-by-step for doing that.
Ingredients
- 8 peppermint candy canes
- 12 ounces semisweet chocolate chips
- 12 ounces white chocolate chips
Instructions
- Cover a large cookie sheet in aluminum foil. Set aside.
- Remove candy canes from wrapper and place in large plastic, ziptop bag. Using a mallet, bottom of a glass or rolling pin, mash the candy canes until they are in small chunks.
- In a double boiler (or a small bowl over a pot of simmering water) melt semisweet chocolate chips. When completely smooth, pour onto cookie sheet and spread into a thin later (about 1/8"). Don't worry if chocolate doesn't spread to edge of cookie sheet. Place cookie sheet in freezer.
- Using a clean double boiler, melt white chocolate chips until smooth. Mix in all but 1/3 cup of the candy cane pieces.
- Remove cookie sheet from freezer, carefully spread white chocolate over the dark chocolate in a thin layer. Sprinkle 1/3 cup of reserved candy cane pieces on top. Place cookie sheet in freezer.
- Once bark is completely cooled and hard. Remove from cookie sheet and break into large pieces.
Nutrition Information:
Yield: 12 pieces Serving Size: 1 pieceAmount Per Serving: Calories: 296Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 29mgCarbohydrates: 37gFiber: 2gSugar: 33gProtein: 3g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
What’s you favorite holiday treat?
I love peppermint bark, too, but I think my favorite is my Mama’s chocolate chip cookies.
