A Sweet Treat For You

By Jennifer Hamilton

Twenty-four hours ago I had not yet found myself in the holiday mood. I’m not sure where my spirit went, but I think it decided to hibernate in the beginning of November and simply forgot to wake up in the beginning of December.

Work has been crazy-busy, home has been crazy-busy and life in general has been, yup, you guessed it, crazy-busy.

By the time I have tucked the wee one into bed, read him a story, brought him water, rearranged his pillows, tucked him in again, gotten him books to read, taken him to the bathroom, tucked him in again and finally said good-night (not that I won’t see him again, as he has been migrating to my bed in the middle of the night lately), I’m too tired to venture into the kitchen to bake sweet treats. I think that is probably why it never felt like Holiday-time to me this year; not nearly enough sweet-treat-making going on in my usually very busy kitchen.

Last night, after all the tucking-in and good-nighting was completed, I just couldn’t bring myself to go to bed. I wasn’t tired and I didn’t want to watch television. There were no good books waiting for me on my nightstand (not sure where they went, since I never did finish any of them) and for the first night in weeks I hadn’t brought any work home with me. I was alone and in need of comfort…I ventured into the kitchen.

Looking into my cupboards I instantly knew what I wanted to make. I had been thinking about this recipe for a few weeks – it calls to me every year around this time, to be honest. My very own recipe for Peppermint Bark. It’s delicious, simple and perfect for a sweet treat. And lucky you, I’m sharing the recipe so you can make some for yourself.

Peppermint Bark

Ingredients:
1 pound (16 ounces) chopped bittersweet chocolate
½ teaspoon (or more to taste) peppermint extract
1 pound (16 ounces) chopped white chocolate
¾ cup chopped candy canes

Directions:
1. Line an 11 x 17-inch baking sheet with foil and set aside. Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in ¼ teaspoon of peppermint extract.

2. Spread chocolate evenly onto the prepared sheet, using an off-set spatula. Chill until set, about 1 hour.

3. Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in remaining ¼ teaspoon of peppermint extract, then add candy cane bits and stir to combine.

5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with an off-set spatula.

6. Chill until set, about four hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 5 – 6 weeks (or less, depending on how fast you eat it).