Makes: About 1 pound
Time: 15 minutes, plus time to cool
During the holidays you can find this festive candy for upward of $20 a pound. Making it at home means you can have it year-round, for a fraction of the cost—the hardest part is waiting for the individual layers to set. See the variations for other easy gift ideas.
1. Line a baking sheet with parchment paper or foil (or use a silicone mat). Melt the dark chocolate over a double boiler or in the microwave, checking and stirring frequently until it’s completely smooth. Pour onto the prepared sheet and spread into an even layer about ⅛ inch thick (it won’t fill the whole baking sheet). Refrigerate until set, at least 15 minutes.
2. Melt the white chocolate until completely smooth; add the peppermint extract and let cool until lukewarm, another 10 or 15 minutes. Meanwhile, put the candy canes or peppermints in a plastic bag and use a mallet, rolling pin, or heavy utensil to crush them into very small pieces.
3. Spread the white chocolate over the dark chocolate, working quickly so that the dark chocolate doesn’t start to melt and streak. Sprinkle the peppermints evenly over the top and refrigerate until the bark is hard. Cut into pieces or break by hand. Refrigerate in an airtight container for no more than 2 weeks. Serve cold or at room temperature.
GANACHE BARK Add a middle layer of velvety chocolate cream: After Step 1, chop another 8 ounces of any kind of chocolate and melt with ¼ cup cream, stirring until smooth; if you’re using dark chocolate, add another tablespoon or 2 of cream. Let cool to lukewarm, then spread over the bottom layer and chill before adding the top layer.
CHOCOLATE PRETZEL BARK The perfect salty-sweet snack: Substitute milk or dark chocolate for the white chocolate and vanilla extract for the peppermint; instead of candy canes, use 1 cup lightly crushed salted pretzels.
CHOCOLATE CASHEW BARK Use your favorite nut or a combination: Omit the peppermint extract or substitute 1 teaspoon vanilla extract. Chop 1 cup toasted cashews (see page 57) and scatter them over the top layer; if the nuts are unsalted, add 1 teaspoon coarse salt.
CHOCOLATE-CHERRY ALMOND BARK Chewy, crunchy, and smooth: Swap ¾ teaspoon almond extract for the peppermint extract or leave out extract entirely. Chop ½ cup each dried cherries and toasted almonds (see page 57); mix them together before you melt the chocolate and sprinkle over the top layer as soon as it’s poured.
CHOCOLATE COCONUT BARK Skip the peppermint extract. Toss 1 cup shredded unsweetened coconut with 1 tablespoon grated lime zest and sprinkle it over the top. If you like, toast the coconut first (see page 57).