Thursday, December 18, 2008
Peppermint Bashing Yields Big Fun for Little Candy Maker
Little Leo and his grandmother, a friend of mine, put my peppermint bark recipe to the test. They used the recipe here. What's not to like -- first you bash the candies, then you get to eat chocolate.
Unfortunately the link to the post with the recipe has not been maintained. Try this link from the wonderful wayback machine site to see what I wrote. Below is my recipe for the peppermint bark from that post.
• 10-12 red and white candy canes, or about 6-7 ounces of mini candy canes or other peppermint candies
• 1 pound semisweet chocolate, chopped or broken into small pieces (good quality chips okay)
• 12 ounces white chocolate (NOT chips, they will not melt well), chopped or broken into small pieces
Line an approximately 10 by 15 inch rimmed cookie sheet or jelly roll pan with aluminum foil. Make sure the foil lining extends beyond the sides of the pan. Unwrap your peppermint candies of choice and put them inside doubled heavy-duty plastic zipper-lock bags. Make sure you get the air out when you seal the bags. Place on a cutting board on a steady, durable surface that won’t be damaged by some candy bashing (we used the floor). Hit and bash the the candies with a rolling pin, meat tenderizer, or even a hammer until the candies are broken into approximately ¼-inch pieces.
Melt the semisweet chocolate in the microwave or in a double boiler. Spread the melted chocolate in an even layer across the bottom of the prepared, rimmed cookie sheet. Place pan with chocolate in the refrigerator while you make the next layer.
Melt the white chocolate in the microwave or in a double boiler. Take pan with semisweet layer out of refrigerator and spread melted white chocolate on top. Working quickly, evenly scatter peppermint candy pieces (but discard or find another use of those teeny tiny bits of peppermint dust you might have created when you were candy bashing) on top, pressing down slightly on larger chunks to make sure they adhere.
Place confection back in the refrigerator until totally firm, about a half hour. Using the foil lining, lift the bark out of the pan. Peel off the foil and break into irregularly shaped pieces.
Makes about 1 ¾ pounds of candy. Store in the refrigerator in a sealed storage bag or container.