Little Hands, Big Bites: Peppermint Bark
- The Reston Letter Staff
- 8 hours ago
- 2 min read
by Alexis Estep, mom, chef, Restonian
December brings cool, crisp air and wonderful holidays to celebrate the warmth of the season. No matter which holiday you celebrate, this is a time of year to show the people around you how much they mean to you. And what better way is there than to cook, bake or make something?
I love giving homemade gifts; a special amount of love goes into creating something for someone else. Whether a handmade card/picture or a treat you baked, the recipient feels the love. Use the spirit of the season to get creative; no gift is too small when you make it by yourself.
Enjoy this simple recipe for Peppermint Bark, an easy to make, giftable snack anyone will appreciate! (Adapted from Ree Drummond, “The Pioneer Woman”)
Ingredients
16 oz. white chocolate, chopped
3 drops food-grade peppermint oil or extract
3/4 cup crushed candy canes or peppermint candies
2 tbsp holiday colored sprinkles
3/4 cup pretzels, chopped
Directions:
Line a baking sheet with a silicone baking mat or parchment paper. Place the white chocolate in a heatproof bowl. Set the bowl over a saucepan with a few inches of simmering water over low heat (do not let the bottom of the bowl touch the water). Gently melt the white chocolate, stirring occasionally, until only a few lumps remain, about 3 minutes. Alternatively, you can melt the chocolate in the microwave at 30-second intervals until a few lumps remain. Remove from the heat and stir until completely smooth. Stir in the peppermint oil. Pour the white chocolate onto the lined baking sheet, smoothing it into an even layer with an offset spatula. Sprinkle with the crushed candy, sprinkle, and pretzels. Let set at room temperature (if the room is cool) or in the refrigerator, 1 to 2 hours. Once the bark has completely hardened, break it into pieces. Gift in a tin or decorative plastic bag.