What do I do best? I bake. I would not say I am superb at many things in life; however, I am a great baker. I am KNOWN for my baking. Yet, somehow, I found a way to date a man who DOES NOT LIKE DESSERT. Do you hear me? No dessert. No candy. My abilities to impress him and the majority of his family–who also, amazingly, don’t like dessert–significantly decreased immediately. How am I supposed to convince his family to like me, if I can’t sweeten them up first (ha…ha….)?
Well, I decided to give some chocolate a try for one of his family barbecues and I made some White Chocolate Peppermint Bark, and the unexplainable happened. Rico LOVED IT. Below you will find the extremely simple recipe to my love potion, that I plan to make for the arm candy’s family for as long I can until they get sick of the chocolate or sick of me.
Could you get sick of someone who can do this? I know I couldn’t.
Ingredients:
- 2 pounds white chocolate, tempered, or white chocolate melting wafers**
- 1 cup crushed red peppermint crunch*** or chopped candy canes (To crush the peppermint crunch or candy canes, you can pulse it in the food processor until coarsely chopped or place it in a plastic bag and crush it with a rolling pin.)
Line 2 large cookie sheets with waxed paper. Temper chocolate or melt melting wafers in microwave or double boiler. In medium bowl, mix together white chocolate and crushed peppermint. Spread mixture onto cookie sheets. Tap cookie sheets against counter to spread chocolate out into a thin even layer.
Refrigerate until set, about 15 minutes. Break candy into irregular-shaped pieces. Store in an airtight container at room temperature. Makes about 2½ pounds.
**Chocolate melting wafers, also known as candy melts and confectionery coating, are a very easy to use chocolate substitute. I prefer the Merckens’ brand and it is available in many candy and craft stores. In fact, the Merckens’ white chocolate melting wafers are so delicious, I suggest using them and not even bothering with tempered white chocolate.
***An excellent source of red peppermint crunch for this recipe is Country Kitchen SweetArt, Inc. You can order on line at www.countrykitchensa.com or call 1-800-497-3927.
This is obscenely simple, especially if you use the candy melts. Plus, it’s perfect to bring to events because you can make it ahead of time. It’s so easy, I used to make it all the time with little kids in cooking classes and they all loved it.
Did I say I was just an awkward kid? I meant awkward kid, middle schooler, and high schooler.
Any picture with Katie reminds me of the Fire Dog. And, why no bark for me! You were and are beautiful.
Cool
Looks yummy ~~~ Thank fou for the recipe and making clear what candy melts are , ’cause i was dying to know ^^
There are more ways to use candy melts in the Chocolate Covered Pretzel and Chocolate Caramel Apple recipes. Enjoy!
Hi Jessica,
This is Asim’s wife. I just wanted to thank you for the wonderful chocolates…they were delicious. We had some guests this weekend and they were impressed when I told them they were homemade. I am looking forward to more yummy receipes on your blog.
I’m so happy you enjoyed them! I’ll let you know when I post a recipe for the Dark Chocolate Coconut. I hope you enjoy the other recipes on here as well.
Best,
Jess