Cape Cod Magazine / November 2011 / Seasons Sweetening

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Seasons Sweetening

A recipe for Chocolate Peppermint Bark

Carrie-Lee Touhey, chief baker at the Cape Cod Cookie Company, has no shortage of holiday treats and special recipes up her sleeve. She has been baking since she was a little girl, learning beside her grandmother. For a fun and tasty way to sweeten up your holiday season, Touhey shares this simple recipe for Chocolate Peppermint Bark.

Purchase online at www.thecapecodcookie.com, by phone at 508-737-7521, or at the Chatham Farmers’ Market in the Thyme after Thyme parking lot Tuesday 3 to 6:30 pm through December.

Ingredients:

• 1 lb. semi-sweet chocolate (Melting chocolates, available at craft stores, work best.)
• ½ tsp of peppermint extract
• 1 cup crushed peppermint candies

Instructions:

1. Line entire baking sheet with parchment paper, creasing around the edges.
2. Melt the chocolate on a double boiler, stirring frequently.
3. Remove from heat and add in peppermint extract.
4. Add half of the crushed candies and fold in well.
5. Pour onto baking sheet being sure to spread evenly.
6. Top with additional candies to desired quantity.
7. Refrigerate for fifteen to twenty minutes.
8. Remove and cut into four inch squares. (Yields roughly 12–14 squares.)
9. Store in a cool, dry place.

This recipe can easily be substituted with white chocolate. Swirl with a drop of red food coloring and a toothpick to make it look extra special. Bark stacks nicely and makes a very attractive gift in a clear bag with a bow or even a tin!