I hope everyone had a wonderful Thanksgiving last week! I know I did, especially now that my family has expanded with our newest addition, Liam. It was a lot of fun to be around family and friends having good food, great company, and enjoying Liam being loved by everyone! Phew, I’m still full from all of the food…but never too full to start prepping for Christmas!
Can you believe it’s only 4 weeks away?!?
We actually went to a local Christmas tree farm to pick out a tree, hopefully starting a new tradition. 😀 I even decorated the tree we took our picture in front of.
Well, now that we have our little family, it’s about time to slow down and savor the new traditions. In that regard, we’re veering from the traditional baked goods that I would make this holiday season and make new traditions with different flavors…in this instance, peppermint!
As part of McCormick’s ‘Seasonal Seven’, I’m here to share all things peppermint! I’m so blessed to be a part of the Seasonal Seven family this year, which consists of the following flavors at the heart of holiday dishes, both sweet and savory:
- Poultry Seasoning
- Vanilla Extract
- Peppermint Extract – yayayayay!!!!
Peppermint Chocolate Bark
- 12 ounces (about 2 cups) dark chocolate (I use 60% cacoa Ghirardelli)
- 12 ounces white chocolate candy melts (I used these)
- 1 teaspoon peppermint extract, separated
- 2 tablespoons crushed peppermint candies or candy canes
- Melt the dark chocolate over a double boiler or in the microwave on 50% power, stirring every 30 seconds until melted.
- Once melted, gently stir in 1/2 teaspoon peppermint extract.
- Spread evenly on a baking sheet covered in wax paper. I spread it to a 12″ x 16″ rectangle.
- Let the chocolate harden in a cool place for a few hours.
- Meanwhile, continue the same process with the white chocolate, melting it and gently stirring in the remaining 1/2 teaspoon peppermint extract.
- Spread over the dark chocolate.
- Sprinkle the crushed peppermint candies.
- Let sit out at a cool room temperature for 2 hours until solid.
- Cut or break into pieces.
- Store in an airtight container for up to 5 days.