The holidays are coming up quick, and today there are only 20 days till Christmas! Every few days this month I will share a Christmas Recipe for you guys. I make most of these every year for Christmas, weather it be for parties or family gatherings, these are my holiday tradition desserts. Hope you enjoy. If you try them out, comment your pictures down below. Here is my first Christmas recipe! Stay tuned for the other ones.
1. Festive Peppermint Bark
This first one is really easy and it is super festive. It is basically a chocolate bark with white and milk chocolate, and it is topped with Christmas sprinkles and crushed candy canes. The chocolate also has peppermint extract in it, which makes it super delicious.
- 12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
- 1 1/2 teaspoons peppermint extract
- 1 pound good-quality white chocolate, chopped into 1/2-inch pieces
- 3 candy canes, crushed, or how ever many you want on your bark
- Christmas colored sprinkles or sprinkle mix (optional)
1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted.
2. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
3. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, and also sprinkle your Christmas sprinkles, if you want to add them. (I like to because it makes the bark extra festive.) Set aside at room temperature until firm, about 1 hour. Or, put it in the fridge after it's room temperature. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.