Peppermint Bark

This weekend I made Martha Stewart's peppermint bark.  I love how festive and pretty it came out, and it just takes three ingredients: white chocolate, peppermints, and puffed rice cereal (Rice Krispies - duh).  I was intrigued with the addition of Rice Krispies as I had never seen that in a peppermint bark recipe,  and I really think it adds something unexpected to the treat.

Ingredients for Martha Stewart's Peppermint Bark, makes 36 small pieces:

-1 pound white chocolate, chopped (not chips)

-2 cups puffed rice cereal (Rice Krispies)

-7.5 ounces of hard peppermint candy, unwrapped

 To begin, take your unwrapped peppermints, and place in a resealable plastic bag, then wrap in a dish towel.  Now take a roll pin and beat those peppermints into small pieces (think of an ex-boyfriend or something).

With a sieve, strain the powdery bits of peppermints from the larger chunks of peppermint.  Keep your powdery peppermint to spoon into a cup of hot cocoa for mint hot cocoa!

 Before you melt your chocolate, spray a 10 x 15 inch rimmed baking sheet with nonstick cooking spray, and then line with wax paper.

 Now chop your white chocolate into chunks, and place in a heat-proof bowl over a pot of simmering water (or a double-boiler if you have one).  Stir until melted and nice and smooth, about 4-6 minutes.

 After your chocolate is melted, remove from heat and stir in puffed rice cereal.  Then spread thinly on the prepared baking sheet.

Sprinkle crushed peppermints evenly over white chocolate mixture.  Place a piece of waxed paper on top of entire surface, and gently press the candy into the chocolate mixture with your hands.  Place pan in the refrigerator for 20-30 minutes, until bark is firm.  Any longer and the peppermint candy will begin to soften.  It won't kill you if you have to do it a little longer though!

Once bark is set, remove wax paper, and break into 2-inch pieces!  Share with people you like.

If you are in a cookie mood, try these chewy ginger snaps!