I have started my holiday baking and will share recipes, tips and crafty packaging ideas with you along the way for the next few days. I will be shipping baked goods across Canada to Allan's family out west in Edmonton and to my family in the Los Angeles area and Idaho. For such long hauls baking needs to be able to withstand transit time, and be sturdy enough not to crumble. Today's candy, White Chocolate Peppermint Bark fits the bill! I make this every year and people really like it.
Here is the easy recipe:
White Chocolate Peppermint Bark
- 28 ounces of white chocolate (or white bark; Wilton White Candy Melts is recommended)
- 3/4 teaspoon peppermint oil (NOT extract - see tips below)
- 1/2 cup of crushed red and green candy canes (pea sized bits) (about 6-8 candy canes)
- aluminum foil and wax paper
- large jelly roll pan (or a cookie sheet with at least a 1/2 inch lip)
Shopping Tips: Last year I went to a gourmet shop and spent tons of money on high quality white chocolate. This year I bought Wilton White Candy Melts on sale for $2.99 per 14 ounces at Michael's. Guess what - I like the Wilton's better! It is made for candy molds, the small white discs are easy to handle and it melts super smooth (like buttah!) with a great shape, texture, and color. Can't recommend it enough. Where I do spend the money is on Peppermint Oil. It is all natural and much better tasting than extract. I went on quite the hunt for it last year and had to have it shipped in.
Supplies Needed for packaging
- stamps (Papertrey Holiday Treats stamps used here)
- chalk inks (Fabrico Spring Green and VersaMagic Red Magic used here)
- large, clear topped tin (bought at Papertrey or Specialty Bottle)
- ribbon or cardstock to wrap around tin
- clear and pop up foam glue dots
To make Peppermint Bark:
1. Put candy canes in a ziploc bag and Crush with hammer, or rolling pin. They can also be cut with a large knife. Save the dusty bits too it all looks pretty in the end.
2. Melt chocolate in microwave or use a double boiler over the stove. Using oven mitts (the bowl gets VERY HOT) I bring water to boil in a pan, turn it to low and put a stainless steel bowl over that filled with the white chocolate. Stir constantly - the Wilton brand melts very fast. Add Peppermint oil.
3. Cover jelly roll pan with aluminum foil and spread the white chocolate over the pan, keeping to the center. I always use too big a pan so don't cover it the whole way. I also like mine kind of thick so cover a bit less than 3/4 of the large size pan - no rules here just don't spread it too thin or it will crumble later.
4. Pour crushed candy cane bits evenly over the top. Cover with wax paper, slightly pressing down to push the candy canes into the chocolate *just a bit*. You will want them sticking part way out of the chocolate.
5. Cool in the fridge for about 1 hour. Pull off the wax paper. I press a butter knife into the bark and it breaks up easily. Be sure to store in airtight containers. the tins are not air tight so I put them in ziploc bags for shipping.
To Assemble Tin:
1. Line tin with wax paper cut to fit.
2. Fill tin and embellish: I wrapped 1 inch May Arts white satin ribbon and Offray red and white striped satin ribbon around the tin, then adhered the two ends of the ribbon together with a glue dot on the top of the tin since that part is hidden by the cardstock later. This way the ribbon slips off easily and the treats can be enjoyed.
3. I embossed my ink work on cardstock in detail clear for festive shine then used clear glue dots to adhere it to the ribbon. I punched out the tree with a 3/4 inch punch and adhered it with a foam dot. You can add a few Stickles "ornaments" in gold and red to the tree to, which I did to some of them.
The Embellish-It Sketch Challenge winner is Donalda! Email me your address so I can send you a card and some stamping goodies :)