I should begin this post by stating (since I'm mapping out the path to happiness and Christmas spirit) that while one day of being stranded at home does indeed create happiness and Christmas spirit... two days of being stranded at home creates more of a feeling of claustrophobia.
Moving right along.
So on Sunday afternoon, once we finally got plowed out, I decided to venture out to get all the ingredients to make peppermint bark. I've never made it before but it sounded like just what I needed. Unfortunately (or actually fortunately as it turned out) when I went to make it, I learned that tinfoil is a must have in the making of successful peppermint bark. So I scrapped my plan to make it and instead read by the fire. This being reason #1 why it turned out to be so fortunate. Reason #2 being that the very next day Soulmama was featuring this recipe for peppermint bark on her blog and after inspecting the ingredients I realized it sounded like an even better recipe then the one I found (it calls for cream... everything is better with cream). So I ditched my recipe and last night I made this one. And let me just say that anyone needing a dose of happiness or Christmas spirit only need eat a piece (or 10) of this delicious treat. I ate my way through many moments today including ripping my pants, spilling my tea, and having to be a single parent for most of the evening.
Truly, it is a Christmas miracle.
Peppermint Bark
17 ounces good-quality white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.
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