{"id":441,"date":"2008-12-19T21:39:22","date_gmt":"2008-12-19T21:39:22","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=441"},"modified":"2008-12-19T21:39:22","modified_gmt":"2008-12-19T21:39:22","slug":"snowy-weekend-make-some-festive-dark-chocolate-peppermint-bark","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=441","title":{"rendered":"Snowy Weekend … Make Some Festive Dark Chocolate Peppermint Bark"},"content":{"rendered":"

\"IMG_0894\"\"IMG_0898\"
\nSeattle’s got snow! So at the Food Studios we decided to use our extra time and make up some tasty Dark Chocolate Peppermint Bark. This recipe is reminiscent of Frangos texture and is fun and easy to make at home. It is also great to make up for tasty gifts. The perfect thing to stay in and make this weekend.<\/p>\n

Dark Chocolate Peppermint Bark<\/span><\/span><\/strong>\u00a0<\/span><\/p>\n

Makes 24 nice-sized pieces of candy<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

15 pieces round, red-striped peppermint hard candies<\/span><\/span><\/p>\n

12 ounces bittersweet chocolate<\/span><\/span><\/p>\n

4 tablespoons (1\/2 stick) butter<\/span><\/span><\/p>\n

1\/2 teaspoon salt<\/span><\/span><\/p>\n

1\/2 teaspoon peppermint extract<\/span><\/span><\/p>\n

1\/2 cup powdered sugar<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

Unwrap the candies and place in a large plastic bag. Press out any air and close the bag. Place it on a sturdy surface and then cover with a towel. With a meat mallet or heavy pan, smack the candy until crushed into 1\/4- to 1\/8-inch pieces. (Good to get all your aggressions out!)<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

In a medium bowl, warm the chocolate, butter, salt, and extract together over a bain-marie (pan of barely simmering water), whisking until the chocolate is just melted. Remove from the heat, sift in the powdered sugar, then stir to combine well.<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

Line a 8″ square baking pan with foil – shiny side up and make is very smooth. <\/span><\/span><\/p>\n


\nSpread the mixture into the baking pan. Sprinkle evenly with the crushed candies and press into the chocolate. Refrigerate for at least 2 hours before serving.<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

To remove the candy from the pan, pull up on the foil to remove from pan. Peel foil off.\u00a0 Cut the candy into about 24 pieces.\u00a0\u00a0<\/span><\/span>\u00a92008 by Kathy Casey Food Studios\u00ae<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Seattle’s got snow! So at the Food Studios we decided to use our extra time and make up some tasty Dark Chocolate Peppermint Bark. This recipe is reminiscent of Frangos texture and is fun and easy to make at home. It is also great to make up for tasty gifts. The perfect thing to stay […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[281,11862,282,11860,11874,11870,283,284,285,286],"class_list":["post-441","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-dark-chocolate","tag-dessert","tag-kathy-casey-food-studios","tag-lifestyle","tag-my-seattle","tag-other","tag-peppermint","tag-peppermint-bark","tag-seattle-snow","tag-tasty-gift"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=441"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/441\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}