48/52: Phew! I survived fall semester! {And Peppermint Bark}

Oh my goodness. I haven’t posted since… November?! I have been on somewhat of a hiatus, but for good reason. Life has been absolutely, undeniably nuts! Between lesson planning, interning/teaching, classes and finals… throw some life in there… mix well… needless to say I haven’t had much time to post. I really haven’t had a ton of time to cook or bake either. But, not to worry I will be finished my last final today and then I have lots of goodies planned.

I can’t even remember the last time I baked, it was probably for Thanksgiving! Well, even though I had a final due today {yay! I’m free!} I couldn’t stand it any longer and had to get into the kitchen last night. So I whipped up some… peppermint bark of course! It is such a simple recipe, but so yummy and screams Christmas! I just love the crushed candy cane on top.

It is so easy I honestly feel silly posting a recipe for this, but sometimes it is nice to have something to go off of. My peppermint bark became somewhat of an experiment because all I had in the cupboard was unsweetened chocolate, and I only had 4 oz. while most recipes call for at least 6 oz. So when melting my unsweetened chocolate on the double boiler, I added 1 TB of sugar for each ounce of chocolate. And 4 oz made plenty of bark when put into a 9X9 pan!

I plan on sharing this with people who are coming over for Christmas now that I’ve made my first batch. But this would be very cute wrapped up in goodie bags and given away as gifts. See my Halloween bark post for ideas!

Peppermint Bark

4 oz. bittersweet chocolate, chopped {you can use unsweetened – add 1 TB of sugar for each oz of chocolate you are using}
4oz. white chocolate, chopped
2 tsp vegetable oil {adds shine to bark}
crushed candy cane {I used about 4 crushed candy canes to top a 9X9 pan}

1. Line a 9X9 pan with foil, make sure you have a bit of overhang so you can pull the foil and bark out of the pan later. Set aside.
2.  Melt chocolate and vegetable oil in a heat proof bowl of a pot of simmering water {or in a double boiler}, continue melting until it is fully melted and appears thin. If you are using unsweetened chocolate make sure the sugar gets a chance to melt into the chocolate before removing from heat.
2. Pour chocolate into the foil lined pan, rotate pan to spread chocolate into each corner of pan. Chill for at least 30 minutes.
3. Meanwhile, crush your candy cane. The size is a matter of preference, some prefer large pieces, some small.
4. Melt your white chocolate using the same method as the chocolate.
5. Pour on top of chilled chocolate, rotate pan to spread white chocolate over every inch of chocolate.
6. Sprinkle crushed candy cane over top of the bark.
7. Refrigerate over night if possible.
8. Once fully chilled, pull foil out of pan and break bark into pieces of desired size.

I hope everyone is set to have an awesome weekend. I am seriously looking forward to catchin up on a few things so when Christmas break hits {the elementary school I intern at still has 2 more school days until they are on break — gee, thanks strike!} I can dive into Christmas, and then afterward… lesson planning! Full time student teaching hits in February and I want to get ahead of the game as much as possible. For now, off to make up my Christmas cookie baking list. Can’t wait to share some pictures with you!