Peppermint Bark

CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM

ANGELINA L aRUE For many years, peppermint bark has been one of my son’s favorite Christmas treats. The last time I purchased the ingredients for it, the cashier asked what I was making. It’s simple to prepare—but perhaps some folks may not know just how easy it really is.

My red-bearded son named Nick is also a big fan of white chocolate. So rather than just using the classic vanilla bark to make this candy, I’m adding a drizzle of white chocolate.

Candy-making sounds daunting in some cases, with many candy recipes requiring a candy thermometer or candy molds, or a long list of ingredients. So it’s refreshing to make this super simple recipe that doesn’t require any special equipment and can be made with just two ingredients, if not adding the white chocolate drizzle. Additionally, I often add a half teaspoon vanilla to the melted bark if the brand of bark I’m using doesn’t have as much flavor as I desire. (I am cautious adding it, and stir quickly, as it can react with the melted bark and start to harden it.)

Optionally, if you like candy-coated pretzels, or that sweet-salty combination, try adding about 1/2 cup broken pretzels to the melted mixture.

If you haven’t made Christmas candy and want to start, or never knew how easy peppermint bark is to make but like it as much as my son does, give this a go. It will be so nice to share with neighbors, family, co-workers, or friends.

Make some special memories in the kitchen and enjoy food made fresh!

Extra Special Peppermint Bark 3.5 ounces peppermint 24 ounces vanilla bark cubes 4 ounces white chocolate Line a large baking sheet with parchment paper (not completely necessary but works well).

Place unwrapped peppermint in a zip-top back or a bag you can secure. Using a pan or rolling pin, smash the peppermint into little bits. Set aside.

Break the large block of bark into individual cubes. Place into a medium microwave safe bowl. Melt in the microwave on high heat for 1½ minutes. Stir and break up the larger pieces of bark with your spoon. Continue melting in the microwave on high for 30 seconds more. Stir, and continue stirring until last little bits of bark are completely incorporated and silky smooth.

Stir all the bits and crumbs of peppermint into the melted bark. Pour this mixture onto the prepared baking sheet.

Melt the white chocolate in a small microwave safe bowl in the microwave in two, 30 second intervals, stirring in between. Stir again until silky smooth and immediately drizzle over the bark.

Place the baking sheet in the fridge and chill until set. Note: If not using white chocolate, the bark will set up quickly at room temperature, eliminating the need to refrigerate.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.