Peppermint bark is our favorite holiday confection, and our number one favorite bark is the Peppermint Cookie Bark (photo #1) from Enstrom’s, which also makes the best almond toffee we’ve ever had (and it’s also available sugar-free!).
A one-pound box is $22.95 and worth every penny—and the line is certified kosher by Scroll K | Vaad Hakashrus of Denver.
We enjoy a piece with a cup of coffee, and love giving it as gifts. Here’s a recipe if you want the fun of making your own bark. Remember: the better the chocolate, the better the bark.
If you want to make cookie bark like Enstrom’s, you’ll also need a box of Famous Chocolate Wafers, the cookies used to make ice box cake.
> December 1st is National Peppermint Bark Day.
There are more chocolate bark recipes below.
Our favorite peppermint bark has chocolate cookie pieces. Photo courtesy Enstrom.com.
1. COVER a cookie sheet with aluminum foil.
2. PULSE candy canes in a food processor for 5-10 seconds each, until crushed into small pieces. You can also place them in a large Ziploc bag and crush them with a rolling pin.
3. MELT the dark chocolate (here’s how to melt [temper] chocolate). Pour onto the cookie sheet and use an offset spatula or other implement to spread it to about 1/8″ thickness. The chocolate does not have to be spread across the entire width and length of the cookie sheet, since the finished bark will be broken into pieces. Place the tray in the fridge to firm up the dark chocolate layer.
4. MELT the white chocolate. Stir in 3/4 of the candy cane bits, reserving 1/4 for garnish. Spread a white chocolate layer evenly over the dark chocolate and evenly sprinkle the remaining candy cane pieces over the top. Press down very slightly to ensure they stick (you can use a piece of waxed paper to press down).
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