A Christmas to Dismember Addison Moore (feel good books TXT) 📖
- Author: Addison Moore
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Recipe
Country Cottage Café
Peppermint Bark
Happy Holidays to all! Bizzy Baker Wilder here! It’s December in my world and the Country Cottage Café is serving up every delicious treat you can think of. But one in particular is disappearing quickly—peppermint bark. It is smooth, creamy, chocolatey, and with just the right amount of peppermint. Have I mentioned the crunch factor? This holiday treat really checks off all the boxes. And speaking of boxes, it’s the perfect gift to box up and give your friends and neighbors. And best of all, they are easy to make—or at least Emmie tells me. She’s the baker, I’m the—well, destroyer of all things edible. But I sure can eat, and this delicious bark is perfect for a holiday party or snacking by the fire. Don’t forget to make a little extra. You’ll want to have a stash of these around just for yourself. Happy peppermint bark making!
And merry Christmas!
Ingredients
About 30 mini candy canes or 5 standard size
5 cups chocolate chips (Emmie uses semi-sweet)
1 ½ teaspoons peppermint extract (to be divided into ¾ teaspoons twice)
4 cups white chocolate chips
Directions
1. Place candy canes in a plastic bag or between two pieces of parchment paper and crush to pieces with a rolling pin (or whatever destructive method you’d like!)
2. Line a cookie sheet with parchment paper and set aside. (if a cookie sheet does not fit in your freezer, you can use two smaller pans.) *Side note, I told Emmie I thought this was strange since a lot of people have a side-by-side refrigerator but she told me not to worry about it—that you would find something that works.
3. Heat about two inches of water in a saucepan over a low heat until the water is steaming, then place a Pyrex bowl (or any heat-resistant bowl) over the saucepan to create a double boiler. Add half of the semi-sweet chocolate chips to the bowl and stir until melted. Then add the other half slowly, making sure to stir throughout the process until smooth.
4. Stir ¾ teaspoon peppermint extract into the melted semi-sweet chocolate mixture.
5. Once again heat one to two inches of water until steaming and place another heat-resistant bowl over it. Place half of the white chocolate chips in it and stir until melted, then slowly add the rest. Stir until smooth.
6. Pour melted chocolate mixture over the parchment lined cookie sheet. Shake the cookie sheet and tap it over the counter to remove any air bubbles. Use a spatula to spread it evenly across the four corners of the sheet pan. Wait 10 minutes until cool. Freeze for 5 minutes. (All of that freezer trouble for 5 minutes of freezing? Emmie says I’m freaking out over nothing.)
7. Stir in the last ¾ teaspoon of peppermint extract into the melted white chocolate mixture. Spread the melted white chocolate over the semi-sweet layer, spreading evenly with a spatula.
8. It’s time for those crushed candy canes! Yay! (Even I can do this part without ruining things. I think.) Sprinkle quickly and evenly over the white chocolate layer, pressing them down gently as you go. You can use parchment to help flatten the candy canes into the white chocolate, or your spatula. You can add as many or as little as you like.
9. Let your bark set up until firm, for one hour at least.
10. Break up your bark into pieces and enjoy!
Happy eating and happy holidays from all of us here at the Country Cottage Inn!
Books by Addison Moore
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