Every year during the holiday season, I enjoy making a plethora of cookies, candies, and nibbles to share with my family, friends, and co-workers. With the recession, this holiday, more than ever, edible gifts are incredibly important: They are special and heartfelt, but don't break the bank. Instead of splurging on cashmere sweaters and silky tops, YumSugar and I are encouraging you to give your loved ones something decadent, delicious, and homemade. For the next 12 days we'll be highlighting our favorite recipes for edible gifts. From sweet treats to savory snacks, we've got the perfect recipe for you. To kick off the series, I made the popular Christmas classic, peppermint bark. For being such a crowd pleaser, this minty chocolate indulgence is fairly simple to make. No thermometers or fancy tools are required and within a couple of hours you'll be munching on a holiday favorite. To get the recipe, read more.

Peppermint Bark
From Bon Appétit
Peppermint Bark

Ingredients

17 ounces good-quality white chocolate (such as Lindt or Baker's), 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

Directions

  1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12-x-9-inch rectangle on foil.
  2. 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.
  3. 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.

  4. 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.
  5. 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.

  6. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F.
  7. 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.

  8. Lift foil with bark onto work surface; trim edges.
  9. 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.

Makes 36 pieces of bark.

Make ahead: Can be made 2 weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving.


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