I’m not much of a baker or much of a cook and my only real food skills involve slapping together cheese platters and charcuterie.
SO! My one holiday baking concession is making Chocolate and Peppermint Bark. Of course, it’s a total cheat! So here’s what I do:
- Candy Melts in two colors (I always do Dark Cocoa and Bright White)
- Peppermint candy canes
- A gift container (I went with a plastic take-out container I picked up at Michaels–not available online)
Step 1: Put a bunch of candy canes in a plastic ziplock bag and smash them to bits with a meat tenderizer. My father-in-law likes the pieces to be small. So I smash like mad.
I use a silicone spatula to spread it out toward the edges of the pan.
I tap the pan on the counter to level out the chocolate. Then I leave it to set. You’ll know the candy is set when it’s no longer shiny.
Once the white is melted, I pour it right onto the Dark Cocoa.
After the sprinkles, I take a big spoon and sprinkle the peppermint shards onto the still-wet white chocolate.
I let the white chocolate firm up a little and then use a pizza cutter to slice it into strips. Once it’s set, I put it in the containers. This year, I put the slices between wax paper and stacked them into a plastic holiday-themed take-out container. Because candy melts can go, well, melty, you need to have parchment or wax paper between the layers.