Listen, I GET it-the whole point of CandyGurus is to discuss and recommend (or recommend that you avoid) widely available candies from around the world. What’s the point of reviewing something that you can’t get your grubby hands on, right?
Well, …right. However, my Mom made some bomb-ass Peppermint Bark this year, and inquired about me reviewing it. Therefore, I present the first ever Candy Gurus Artisinal Handmade Candy Review®-complete with the recipe, which means you CAN get your stinking little hands on some.
I hadn’t really gotten into Pep Bark before a few years ago, and then I OD’d on it. In truth, I told my wifey this year not to get me any for my stocking (which was, of course, STUFFED with my fave candies, thanks babe!), as I’m kinda burnt out on the stuff. The problem? Too much damn chocolate. I know, it’s crazy to hear that, but…I’m not really a core chocolate guy, and the thickness of the dark chocolate was just too much for me.
Then I tasted Mom’s. First, she uses semi-sweet chocolate instead of dark, and for this application, I say semi-sweet is better. Second, there’s a much thinner layer of it, which make eating it easier.
Best of all, the peppermint layer is thin too. All I know is that I couldn’t get enough of the stuff, and my Moms did good.
Note to Mom : I’ll take a batch of this whenever your little heart decides to make me some, OK?
Here’s her not-so-secret recipe, which she wanted me to make clear is NOT her own, but was pimped from somewhere on the web….which now make it her own. And yours. Enjoy, and rock this shit!
-= Ingredients =-
12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy ; crushed
-= Instructions =-
Preheat oven to 250. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil with PAM. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
Melt white chocolate chips in the microwave–try 15 seconds at a time, then test. (Or use a double-boiler) When melted, stir in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy.. Break into random shapes, or trim edges and cut into 2″ wide strips or any shape desired. Peel bark from foil and cut each strip as desired. Chill in covered container.
Bottom Line : Try this over the store bought variety. Cheaper, better for you, and most importantly, tastier!