I’ve always wanted to try making Christmas themed candies or confections, but I know it’s WAY too much sugar for me to handle by myself. Luckily, my work was doing an “Adopt a Family” thing and we were allowed to send along food gifts, so I got the best of both worlds – I got to make my candy and not feel obliged to eat it all.
Having never made chocolate bark before, I wanted to try it and make it as Christmas-y as possible. Normally I shy away from candy canes (a stick of sugar? No thanks! I’d rather have my sugar in baking or chocolate), but since these weren’t for me, I figured why not? The peppermint bark was especially delicious with the extra mint flavouring from the chocolate.
I wanted to make some kind of fudge, but didn’t have the time or inclination to make “real” fudge with a candy thermometer and temperamental sugar temperatures. So, I chose to make peanut butter fudge, which is incredibly simple. And tasty. I wish I could figure out a way to make it less sweet and healthier – but I guess that’s what the internet is for!
From the small tastings I had, both were incredibly delicious! I would definitely make both again – as long as I have plenty of people to share it with!
1 package of mint flavoured dark chocolate chips (if you can’t find these, normal dark chocolate chips & peppermint flavouring would work)
1 package white chocolate chips
4 – 6 peppermint candy canes
- Line a cookie sheet with aluminum foil (parchment paper would probably work, too).
- In a microwave safe bowl, melt dark chocolate chips. Pour onto lined cookie sheet and spread out.
- Place in fridge for 30 minutes or freezer for 15 minutes until solid.
- Meanwhile, place candy canes in a Ziploc bag and wack with a meat tenderizer or rolling-pin until small-sized chunks.
- Melt white chocolate chips and spread over the dark layer.
- Sprinkle with crushed candy canes and put back into the fridge or freezer.
- Once the bark is hard, remove from fridge/freezer. Peel foil off of bark.
- To prevent finger marks from getting on the bark, use a piece of foil. Holding edge of the bark in one hand, use a knife to stab at the bark, breaking it into pieces. This will ensure that the break is clean and looks like what broken up bark should.
- Store in the fridge if you have a warm house. If not, it should be fine being stored on the counter. I wrapped mine up in cellophane wrap tied with a ribbon. They looked pretty cute!
Peanut Butter Fudge
From The Joy of Cooking
1 1/2 c. smooth (non-natural) peanut butter – I used Kraft’s unsweetened peanut butter as this thing has enough sugar in it already!
1 1/2 c. butter
1 tsp. vanilla
Pinch of salt
4 c. icing sugar, sifted
- Butter an 8×8″ pan.
- In a medium sauce pan, melt peanut butter and butter together Bring to a boil.
- Remove from heat and add salt and vanilla extract.
- Stir in icing sugar until smooth.
- Pour/scrape into buttered pan and smooth.
- Cover with plastic wrap and cool in fridge until hard.
- Slice and enjoy! I wrapped them in wax paper to give away.
What are your favourite Christmas Treats?