This is a picture Carl took of the remaining peppermint bark. It didn't last long in the kitchen. Thanks, Karen!
I came to work today fully prepared to remind you all how easy it is to make peppermint bark, and how your friends will devour it and love you for making it.
And then something happened. I tried my co-worker Karen’s peppermint bark and it changed my world. Well, it changed my view of peppermint bark anyway.
She made the top part of the peppermint bark just as we have described in the link above, but she added the most amazing chocolate cookie base. I asked her if we could publish the recipe on the blog and she laughed. “There’s really not a recipe,” Karen said.
So, here’s my interpretation of how she made it.
Crush up some chocolate cookies or chocolate graham crackers in the food processor (Karen used Oreos). Add some sugar. Mix in enough melted butter to make a crumble that will hold together. Put the mixture on a parchment- or wax paper-lined cookie sheet and press it down very hard. It’s basically like making a graham cracker crust. Once your mixture is pressed into place, pour the bark mixture onto the base and spread evenly. Sprinkle some additional crushed cookies on top. Allow to cool. Break into many pieces and place into your confectionery gift wrapping of choice (small tins, glassine pouches, etc.).
It is amazing. Trust me.
Do you have an unusual recipe for candy bark? Tomorrow I will share one I found in Real Simple magazine this month that features chocolate and nuts instead of peppermint candy.
Peppermint Bark by Carl Weaver
This Valentine’s Day, use up those leftover Christmas candy canes by hosting a peppermint and chocolate martini party using this recipe from the Candy Dish blog. Did you eat or distribute all your candy canes? Don’t worry – you can win some more. Candy Dish Blog and CandyBlog have teamed up to create the Candy Cane Contest. Sure it’s January, but we told you how you can use them up.
Here’s how you win: Tell us which four people you’d invite to your peppermint and chocolate martini party. Your guests could be present day friends, historic figures, celebrities – basically anyone you want. Just tell us who you’d pick and why and you might get your hands on some very tasty candy canes.
To enter: Leave your answers in the comments section of this entry. We will have four winners, who will be chosen shortly before Valentine’s Day and will receive a whole bunch of Pure Fun Organic Candy Canes. Update: Deadline to enter is 9 a.m. on Feb. 6th.
Chocolate Peppermint Martini
Ingredients
- 2 oz. vokda
- 1 oz. crème de cacao (light)
- 1 oz. peppermint schnapps
- Candy canes
Directions
- Combine vodka, crème de cacao and schnapps over ice in shaker
- Shake
Presentation
- Dip rim of martini glass in crème de cacao and touch several times to plate of crushed candy canes
- Pour cocktail into a martini glass
- Break the rounded end off one candy cane and insert the straight stick into the glass as a cocktail stirrer
Martini Glass by Carodean Road Designs.
When I was kid, I loved coming in from the cold to a mug of hot chocolate. It didn’t take much to impress me in those days … just a vague hint of chocolate and some hot water would pretty much do it.
Of course, as I got older and learned to appreciate chocolate more I developed an interest in making richer, deeper, tastier beverages.
That’s how I came to perfect the recipe below, described in an NCA Christmas press release a few years ago as my grown-up version of hot cocoa with gourmet chocolate, peppermint whipped cream and crushed peppermints on the rim of the glass. It’s pretty tasty stuff; let me know what you think.
For the Peppermint Whipped Cream You Will Need
- 3 candy canes
- 2 cups heavy cream
Directions
- Use a small food processor (or a spice grinder) to make a fine powder out of the candy canes.
- Measure 3 – 4 tablespoons and set aside. Preserve the rest of the powder in plastic storage bag for use the next time you make whipped cream. (Do not use fewer than 3 candy canes as the powder will be lost in the food processor).
- Pour cream into a small bowl and beat with an electric mixer until soft peaks form. Remove from mixer and fold in the 3 – 4 tablespoons of candy cane powder. For a subtle taste use less or for a more powerful taste use all 4 tablespoons.
- When your hot chocolate is ready, use a spoon to add a dollop of cream on top.
For the hot chocolate you will need:
- 8 ounces chopped semi-sweet chocolate of your favorite brand
- 4 cups whole milk
- 10 crushed mint candies on a small plate
Directions:
- Reserve 2 teaspoons of chocolate and combine remainder with milk in a small saucepan.
- Warm over moderate heat until the mixture comes to a simmer.
- Moisten the rim of a tall glass mug with water and press gently on the plate with crushed mints to rim the glass.
- Pour hot chocolate into the mug, top with peppermint whipped cream and sprinkle with the reserved portion of chopped chocolates.Serves 4
This was something I passed up at the Laura Secord store I visited in Toronto but I was tempted to get something like this, figuring it would be great as a New Year’s Eve party novelty. This giant peppermint swirl as about three feet tall. It made me think of the giant spiraled incense I have seen hanging in Chinese Buddhist temples. Beautifully done, Laura Secord. Whoever buys that thing is going to have a heck of a time and I hope has some friends who can assist with it, in both moving and eating!
What would you do with a giant peppermint swirl like this?
