White Chocolate Peppermint Bark is a staple of my holiday baking. I have posted the recipe several times, but here it is again if you want to try it yourself.
1 pound white chocolate (I buy big slabs at Trader Joes)
12 candy canes
1 tsp. peppermint oil (or 1 Tbs. Peppermint extract)
Melt white chocolate. This can be done in the microwave by cooking for 30 seconds, stirring and checking, and cooking for another30 seconds, stirring and checking, etc. until the white chocolate is melted.
Unwrap and bash up the candy canes. I do this either in a zip top bag with a rolling pin or meat mallet or in the food processor.
Mix candy cane pulp and peppermint oil into melted white chocolate.
Spread the mixture onto a parchment lined jelly roll pan and refrigerate until completely set. Break into pieces.
Store in refrigerator.
This year I was thinking that I would take my bark making one step further. My friend Lisa gave my a huge slab of dark chocolate not too long ago and I was think that I could melt it down make a fruit and nut bark using Ina Garden's French Chocolate Bark as my inspiration. I happen to have a dearth of almonds, dried apricots, and dried cranberries, all of which would go wonderfully with dark chocolate.