Eat My Blog Recipe: Holiday Peppermint Bark

My husband LOVES peppermint. I mean, really loves it. The way some people love chocolate. Or truffles. Or cheese. Okay, I might be talking about myself with those last two, but you get the idea. So when I was baking for Eat My Blog this week, I wanted to kill two birds with one stone: fill goodie bags for the event and fill my husband's tummy (both worthy causes, I would say). So I knew peppermint bark would make its way onto my holiday gift menu, but I really wanted to make it a truly spectacular batch. I started with a simple base: two layers of semi-sweet and white chocolate, but then I went crazy chopping Trader Joe's peppermint products for toppings. Think white chocolate and peppermint-covered pretzels, dark chocolate-covered mint marshmallows, minty Oreo-esque cookies dipped in dark chocolate and sprinkled with peppermint, and pure crushed peppermint. When it was chilled and good to go, I tested out a piece on my husband. I must preface this by saying my husband doesn't do a lot of lingering in the kitchen, but he made several trips just to stand over and snack on the peppermint bark. He even exclaimed, "This is my perfect dessert." I was happy he loved it so much, and hope that the shoppers at Eat My Blog did, too! Recipe and photos below.

The Ultimate Holiday Peppermint Bark

Ultimate Peppermint Bark

Makes about 30 three-inch chunks

Ingredients:

• 30 ounces (3 bags) semi-sweet chocolate baking chips
• 30 ounces (3 bags) white chocolate baking chips
• 2 red and white candy canes or peppermint sticks, crushed
• 1 bag Trader Joe's Peppermint Pretzel Slims, chopped
• 1/2 box of Trader Joe's Peppermint Joe's, chopped
• 1/2 box of Trader Joe's Dark Chocolate Minty Mallows, chopped

Line two 9x13" or one large 15 x 21" rimmed baking tray with foil, making sure foil overlaps the edges. Set aside. Place semi-sweet chocolate chips in medium-sized bowl. Microwave on 50% power for 1 minute 30 seconds. Stir with silicone spatula and continue to microwave in 20 second increments at full power, stirring after each round until the chocolate is completely melted and smooth. Pour melted chocolate onto baking tray, using a large silicone spatula to spread it into an even layer. Sprinkle one crushed candy cane onto the chocolate, pressing slightly to make sure it sticks. Put tray in refrigerator to chill until firm, about 30 minutes.

Line a rimmed baking tray with foil.

Place semi-sweet chocolate chips in a bowl and microwave until melted (see steps above).

Spread chocolate on foil and sprinkle crushed peppermint. Chill until firm, about 30 minutes.

While chocolate is chilling, prepare your toppings. Use any toppings you prefer. I use chocolate-covered pretzels, mint marshmallows and peppermint cookies.

White chocolate and peppermint-covered pretzels.

Chopped mint marshmallows.

Chopped chocolate peppermint sandwich cookies.

When the chocolate layer is firm, put the white chocolate in another medium-sized bowl. Microwave on 50% power for 1 minute 30 seconds. Stir with silicone spatula and continue to microwave in 20 second increments at full power, stirring after each round until the chocolate is completely melted and smooth. Remove tray with hardened semi-sweet chocolate and peppermint layer from the refrigerator. Using a large spatula, spread the melted white chocolate over the semi-sweet chocolate in a smooth, even layer. Arrange the chopped minty marshmallows pieces into the white chocolate layer, spread evenly apart. Sprinkle the chopped peppermint cookies, chocolate-covered pretzels and crushed peppermint on the white chocolate, gently pressing each layer down to make sure the pieces adhere to the chocolate. Place the tray back into the refrigerator and chill until firm, about 30 minutes.

Melt white chocolate according to instructions above.

Using a spatula, spread white chocolate in even layer over semi-sweet chocolate layer.

Arrange mint marshmallows on white chocolate.

Sprinkle the chopped chocolate peppermint cookies.

Repeat with pretzels and crushed peppermint stick. Chill until firm, about 30 minutes.

When the bark is firm, lift the foil layer out of the pan and set on a large cutting board or flat countertop. Using a large knife, cut the bark into uneven pieces. Serve immediately or store in an airtight container for up to two weeks.

Remove foil from pan and chop bark into large chunks. Serve immediately or store in an airtight container for up to two weeks.

Here's my packaged peppermint bark for Eat My Blog. I put 2-3 pieces of peppermint bark in cellophane bags, affixed a custom label with the name and list of ingredients, and tied them with a Pardon My Crumbs tag and holiday ribbon. Then off to the event they went. Well, not all of them. Let's say that my husband held some of them hostage. I hope you like them as much as he does. :)

The Finished Bark: All ready to go to Eat My Blog!

Try A Scoop: LaLoo's Goat's Milk Ice Cream

I've never been much of an ice cream lover. In fact, I've never been much of a dessert fan in general. Don't get me wrong; there is something wonderfully decadent about a rich chocolate souffle, a spicy autumnal (read: pumpkin) semi-freddo and flaming, caramelized bananas foster melting over vanilla bean ice cream. But when it comes to caloric expenditure, I'd rather spend them on the savory side of the meal spectrum. Cheese, charcuterie, short ribs paired with a great red wine; that kind of thing. But recently a friend brought over a simple yet incredible dessert that blew my mind: a pint of LaLoo's Goat's Milk Frozen Yogurt. One bite and even my jaded dessert palate was sold.

If you don't like goat cheese, don't be deterred. LaLoo's doesn't have goat cheese's signature 'tang.' The flavors -- Mission Fig, Cajeta de Leche, Forestberry, Cherries Tuilerie, Vanilla Snowflake, Rumplemint, Capraccino, Deep Chocolate and Strawberry Darling -- taste as organic as the ingredients themselves, without any fillers or preservatives. The frozen yogurt has a thick, rich custard-like consistency; not at all like airy, icy, flavorless varieties found everywhere in the ice cream aisle. The goat's milk makes it edible and more importantly, digestible for the lactose intolerant, all the while boasting more protein and calcium but less than half the fat of ice cream and gelato. As if you need any other reason, two words: toffee brickle, chunks of which can be found in the Cajeta de Leche flavor. Oh my goodness, it is great.

Currently I have three varieties in my freezer: Cajeta de Leche, Mission Fig and Capraccino (the last one was left over from a dinner party; I'm not a total animal). Keep in mind this is the first time since I had my tonsils removed at the age of twenty-one that I have had ice cream in my kitchen. That was ten years ago. But let's get real; it's not like I eat it every night. A small spoonful here and there is all I need. The flavors are so intense -- Mission Fig is like a creamy, frozen Fig Newton, while Cajeta de Leche has sticky swirls of Mexican caramel and bits of Texas toffee brickle -- that a little bit goes a long way. Of course, if you're a big dessert lover it's not unreasonable to imagine forgoing dinner altogether and just polishing off a pint. For me, it's dessert baby steps. Or maybe it's baby bites. Either way, I'm enjoying each one.

Looking for LaLoo's? Try Whole Foods market or order online here.