Nov 262018
 

As you may know, I write a weekly food column for my local paper. I just finished a column on Holiday Candy. This week, I will share two of the recipes with you.

Peppermint Bark

12 ounces Dark Chocolate

12 ounces White Chocolate

1 cup Crushed Peppermints

Line a half-sheet pan with parchment or wax paper.

Melt dark chocolate in the top of a double boiler set over simmering water, stirring occasionally. When completely melted and smooth, pour onto prepared sheet pan and use an offset spatula to spread into a thin layer; it should not reach the edges of the paper. Refrigerate for 10 to 15 minutes until set but still sticky.

Meanwhile, melt the white chocolate in the same manner. If there is any powdery residue left behind after crushing the peppermint, add it to the white chocolate as it melts. When melted, pour onto cooled dark chocolate and spread into a thin layer. Immediately sprinkle crushed peppermint over the top and gently press into the chocolate. Refrigerate until completely set, at least one hour. Break into pieces.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.