I usually make several different kinds of cookies to create plates for people like our postal carrier, the kid’s martial arts teacher, neighbors, etc. This year though, I wanted to do something different; so I’m going with tins of peppermint bark and chocolate covered pretzels.
Chocolate covered pretzels are self explanatory right. Melt chocolate in a double boiler, dunk pretzels, cool on sheets of parchment paper or aluminum foil. Try to use a good chocolate. Its worth it.
I use Ghirardelli milk chocolate – and even found some Ghirardelli Chocolate coupons this year to help me save a bunch on my order. This is the first time I shopped online for the chocolate since I needed so much; its worth it to buy in bigger quantities. And, I don’t get the extra discounts in the grocery store!!
As for the pretzels, depends on your taste. I generally use the twists because that’s kind of how they traditionally are, but, the sticks are easier to dunk. And the medium twists would be cool too.
Now, for the Peppermint Bark Recipe.
This stuff is just amazing! We first had it when my sister in law sent some up in the Christmas package. We all devoured it! Since then I’ve been making it each year since we all enjoy it so much. I usually include it in my cookie plates too, but this year I’ll be making a bunch of it to go with the pretzels – hopefully that all goes smoothly….and we don’t eat it all here first!!
Ingredients
Makes 1 11×17 in baking sheet full of bark
12 oz chopped bittersweet chocolate
1/2 teaspoon (or more tot aste) peppermint extract divided
12 oz chopped white chocolate
3/4 C chopped candy canes divided (we like the natural candy canes from Pure Fun)
parchment paper
Directions
Line 11 x 17 in baking sheet with parchment paper and set aside.
Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in 1/4 teaspoon of peppermint extract (or more to taste).
Spread chocolate evenly onto the prepared sheet using a spatula, chill until set, about 1 hr.
Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in remaining 1/4 teaspoon of peppermint extract (or more to taste). Then, add 1/2 cup of candy canes and stir to combine.
Spread white chocolate mixture over chilled dark chocolate spreading to the edge of the pan with a spatula.
Sprinkle remaining 1/4 of candy canes over the entire sheet of peppermint bark.
Chill until set, about four (4) hours or overnight. Refrigerate until just before serving then break into pieces and serve. Will keep in fridge for 5-6 wks.
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