I only remember two things from Jewish holiday dinners at my grandparent’s house. After all it was about 35 years ago since I was last there and let’s face it, we don’t remember all that much from when we were small. The memories are vivid, yes, but not plentiful.
So all that stands out is every holiday my grandfather saying “Try a little wine.” And my grandmother yelling at him, “Harry, she doesn’t want any wine.”
My only other memory is after dinner they always had After Eight Dinner Mints. You were only supposed to have one. You know, just a little something to finish off the meal. I never understood why.
Chocolate and mint together! How could you stop at just one? Move over Snickers, these little gems have you beat. Now sure there were York Peppermint Patties but they were mostly mint and while refreshing, lacked the richness more chocolate would provide.
Well as an adult, I discovered peppermint bark. Finally, I could eat what I deemed to be a sufficient amount of chocolate mint.
Now I realize Christian children probably knew about this their whole life and that peppermint bark would hardly be a revelation to them. However, there is clearly excitement surrounding any treat that you only get once a year.
Even my last Williams Sonoma catalog featured it on the cover. So I suggest everyone join me on the peppermint bark bandwagon because I am clearly not the only one gaga over this stuff.
Elle Kirschenbaum
Yields 2
Adapted from Susannah’s Kitchen’s Ridiculously EASY Peppermint Bark {Copycat}
45 minPrep Time
5 minCook Time
50 minTotal Time
Save RecipeIngredients
2 cups (1 12-ounce bag) bittersweet, semi-sweet or milk chocolate chips
3 cups (18 ounces) white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed
Instructions
- Line a 9 x 13 pan with wax paper.
- Melt the bittersweet, semi-sweet or milk chocolate chips in either a double boiler or the microwave. Tip: Click on Melting Chocolate for techniques.
- Refrigerate 15 to 20 minutes until cold and firm. Tip: Just refrigerate until it is firm. If you let it get too cool, the white chocolate will not stick.
- While that is chilling, melt white chocolate chips in either a double boiler or the microwave. Stir in the peppermint extract and stir until smooth. Set aside to cool while you wait for the dark chocolate to firm up.
- Remove the pan from the refrigerator and pour the white chocolate mixture over the dark chocolate layer and spread to cover.
- Sprinkle with the crushed peppermint candy, pressing slightly.
- Chill until layers are firm. Lift the wax paper out of the pan and shake off excess candy.
- Allow to warm a bit before cutting or breaking. Store in covered container.
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