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45 candy making days left until Christmas….

We will just ignore that I have been a slacker (well, just a blog slacker, I have been busy at everything else).

So Halloween is over now and we shift from buying candy to making candy. I myself am not a big candy maker. I think mostly because my mom didn’t. Well, she made divinity, marshmallow cream fudge and those cream cheese mints, but that was about it.

I must admit that I have always been jealous of those who make candy for the holidays. I need to be brave and take the plunge into making candy. Enter Anita.

You might remember a while back, fellow food blogger friend Anita Chu (of Dessert First) came out with a little book (literally little) called Field Guide to Cookies. Well, she is at it again and came out with another Field  Guide, this time to Candy.

I was fascinated with the variety in this book. Though I will admit that I probably wont be making my own gummy bears anytime soon, it was fun that they were in there. Since my time has been non-existent as of late (have I mentioned how I think we should get to bank hours…that way on days I only need 8 I use them, but on the days, as of late, when I need a 30 hour day they carry over), I decided to go easy and do a holiday classic Peppermint Bark.

Three ingredients. That sounds good to me. You do have to temper the chocolate which intimidates some people, but just face it with confidence and you will be fine. 😉 You can even find You Tube videos to help you with it. I love peppermint bark, and I am thinking that choosing to make this was a bad idea. Before I just relied on people to give me some for Christmas. 😉 Now that I can make it on my own, watch out thighs.

So if you are wanting to get in a little candy making this season, you might want to pick up this little guide. At $10.85 on Amazon.com, that is a good bargain.

The only bad thing about making the peppermint bark…other than my thighs expanding is now I want to play Christmas music. 😉

Peppermint Bark

14 ounces bittersweet chocolate
14 ounces white chocolate
½ cup candy canes, crushed

Line a baking sheet with parchment paper.

Melt and temper the bittersweet chocolate. Either watch the video or have Dave help you.

Pour the bittersweet chocolate onto the baking sheet and spread it to about ¼ inch thick. Let it set, about 30 minutes. Temper the white chocolate white the bittersweet is hardening.

Pour the white chocolate layer over the bittersweet chocolate layer and spread it evenly (hopefully more evenly than I did. 😛 )

Sprinkle crushed candy cane pieces over the white chocolate. Press them lightly so they stick. Let the white chocolate set, about 30 minutes.

Break into small (or large 😉 ), irregular (I did a great job with the irregular part) pieces.

Makes about 24 pieces.
Store in an airtight container for up to a week.

Recipe from Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable by Anita Chu

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Comments

  1. I made peppermint bark last Christmas, and it was quickly devoured!

    I worked at Williams-Sonoma one Christmas, and this is their traditional best-seller, with reason. It’s fabulous. But like you said – it’s too easy to make to buy it!

    Reply

  2. You are my new hero! This is my ultimate fav holiday candy! I’m looking forward to trying out your fabulous recipe, thank you! : )

    Reply

  3. You and the term “slacker” are NEVER to be used in the same sentence. You are from from being one.

    Just 3 ingredients?? That DOES sound easy and good 🙂 Love the holiday bark!

    Reply

  4. Peppermint Bark is so festive – and tasty! I love to make simple candies at Christmas.

    Would you consider sharing your mom’s recipes for cream cheese mints?

    Looking forward to seeing what other goodies you post for the holiday season.

    Reply

  5. This recipe sounds relatively harmless as far as candy making is concerned. And, as usual, your pictures make me wish I could put my hand through the screen and grab a piece…and I don’t even like white chocolate. :O

    Thank you for the book recommendation, I love Anita’s blog! 🙂

    Reply

  8. I love peppermint bark! I always use Paul Deen’s version from her show Paula’s Party. She would add peppermint extract to her chocolate, giving a more pepperminty flavor!

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  9. I absolutely love peppermint bark, and yours looks dangerous to have around. I like to add a few drops of peppermint oil to the dark chocolate layer to boost the mint flavor. It is great chopped up and baked into cookies too!

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  11. I’ve been a food blog slacker myself lately. First, I blame it on being 8 months pregnant…second, I blame it on our poor internet connection the past few days. 🙂 But, now that you’re reminding me that candy making season is right around the corner, I need to get my game going! Especially before Baby G arrives!!! Thanks for the post.

    Reply

  15. I’ve started candy-making too! I’ve made several batches of fondant and dipped the first batch (flavored with dried apricots) on Saturday. They are now in the freezer so that there will actually be some left to give away for Christmas. I was contemplating trying peppermint bark this year, and after reading your posting, I’m definitely going to do so. thanks!

    Reply

  21. Looks great! I made peppermint bark last year for Christmas and it was a big hit:) There is just something very satisfying about peppermint and a mix of white and dark chocolate…yum!

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  24. I’m a bit fearful about candy making, so this book sounds perfect for me. Not that I need another vehicle for sugar, but the thrill of making it myself is worth it.

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  27. I actually really enjoy making candy, but I never can find the time to do it! I love peppermint bark and could use some of that sitting next to me right now!

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  28. Thank you, thank you, thank you! My roommate loves this stuff and you’re right, a small bag with just a few pieces can run between $10 and $12. I will definately be making this for the holidays. As usualy, wonderful post and great pictures. One more thing, I don’t think any of your readers think of you as a slacker – whenever you get the chance to post and share your wonderful stories, recipes and pictures is a treat for us readers – don’t pressure yourself!

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  30. A delicious addition is a little bit of sea salt sprinkled on the top. My kids have been begging me to make this again since last Christmas.

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  31. I made this last year and didn’t have a lot of success. (Yeah, I know. Duh, right?!) My first and biggest mistake was using white chips and not white chocolate. Not tempering the chocolate probably didn’t help.

    I’m gonna try again this year.
    ~ingrid

    Reply

  36. I adore peppermint bark!! I always wrap some up with ribbons as thank you gifts to teachers and hostess gifts for friends. Is it really that time of year??

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  43. I’ve definitely bought this in years past and love it. I had no idea that it would be easy to make. This is going on my list of goodies to give to neighbors! 🙂

    Thanks.

    Reply

  48. Golly gee, I love your posts, but did you really have to stick it to us with the date count down? Not ready!! I just might have to try the peppermint bark this year though. I did candied orange peel last year and it was a hit 🙂

    Reply

  49. Oooooooh! I love the cookie field guide, so I am super excited about this! I’m with you, I am feeling the countdown. Bring on the holiday baking and confectionery!

    Reply

  52. 2 questions…one, I have made this for years, but when I break it apart to put in bags, the white & dark chocolate sometimes separates. Any way to stop this? I tried not letting the dark harden up as much before I add the white chocolate but then I end up with marbled chocolate. Any tips? Also, where can I buy peppermint oil in Ventura county, CA? Anyone?? Thanks! Please email me at Ridsbabe@gmail.com

    Reply

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