They bear repeating
Monday, December 19, 2011 at 8:58AM 
I think he thought her lovely, and possibly magic, as he should have - because she was a lovely person, and really an ever-full candy dish does seem a little magic, doesn’t it?
The candies on offer would change with the season; Hershey’s Kisses on Valentine’s Day, chocolate eggs at Easter, hard butterscotch rounds come Thanksgiving. In winter, the candies were often flavoured with mint. There would be swirled peppermints, soft-centred mints enrobed in chocolate, and hard mints with truffled fillings.
Of all the minted variations, my favourite were these chocolates flavoured with peppermint through and through. They were blocky things, made at a local shop that’s now gone, and they came wrapped in foils the colour of jewels left out in the frost. They were mild - the chocolate wasn’t too bitter, the mint wasn't too sharp. They were gentle and beguiling, with a right hit of pep, much like our host.
I adored those chocolates. I adored them enough that the other night, after hours of driving in rain and gloom, I sought out some peppermint chocolates in the dusty corner of a dodgy shop and, with full knowledge they were not the right kind and were probably going to be comparatively horrid and would never be considered coffee-table-eligible, I bought them anyway. Then promptly ate three, ignoring their inferiority and happy for their existence because they unexpectedly reminded of her, and that was nice.
I even brought a modest stash of those terrible chocolates home and ashamedly nibbled my way through the supply in the days since. So maybe it’s time to break out a double-boiler and do things up right.
While Layered Peppermint Crunch Bark isn’t exactly the candy from memory, it is a darn swell substitute and far better than my sorry replacement of recent history. This triple-layer affair has texture and a retro appeal which those clunky, cubist darlings didn't, but it is similarly ideal for ice-capped days.
It is an old-ish recipe I’m handing over. One, in fact, published only a year before that nephew of mine was born. This recipe is one that's been already introduced and is deservedly well-loved, but I’ll stop short of apology for the encore - familiarity and a hint of kitch needn’t diminish enthusiasm. Therein lies the magic of traditions I think; they bear repeating. We talk about them over and over again, fall into their movements year after year, like the well-worn memory of an old friend who always kept her candy dish topped up.
Merry times to you.
LAYERED PEPPERMINT CRUNCH BARK
Slightly tweaked from Epicurious. This bark is surprisingly restrained; it isn't exceptionally sweet, and there's enough mint to redeem the waxy blandness of the white chocolate. (I've been known to pour the peppermint extract generously, approaching a full teaspoon in total.)
For the dark chocolate, I aim for the middle of the road and use mostly semisweet and some bittersweet if I have both on hand. The combination seems to be the most universally appealing, which is an asset if you're making these for gifts or a party. Use whichever suits your fancy or your audience. Since semisweet chocolate is quite a bit softer than bittersweet, in that case I cut the cream down to 4 1/2-5 tablespoons.
I have discovered that the red swirly peppermints called for are named "Starlight Mints" - could that be more charming? Pounding the pretties to an uneven dust affords the texture we like best. The tiny shards snap and the larger chunks crunch, but no piece is so large as to give any real resistance.
30 red-and-white-striped hard peppermint candies, crushed fairly fine (about 6 ounces)
17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
A good pinch kosher salt
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Run the peppermints through a coarse sieve. Reserve the dust to one side, and keep the larger pieces in the sieve itself.
Turn a large, sturdy baking sheet face side down. Cover securely with foil. Mark a 12x9-inch rectangle on the foil. Place the chopped white chocolate and kosher salt in a metal bowl over a saucepan of barely simmering water, never allowing the bottom of the bowl to touch the water. Stir until chocolate is melted and smooth, and registers 110°F on a candy thermometer. Remove the bowl from the water. Pour 2/3 cup of the melted white chocolate within border of the marked rectangle on foil. Using an offset spatula, spread chocolate to fill the rectangle. Mix some of the larger peppermint pieces into the dust to make up 1/3 cup. Sprinkle this over the white chocolate and chill until firm, about 15 minutes.
Stir the dark chocolate, cream and peppermint extract in a heavy-bottomed saucepan over medium-low heat until smooth. Cool to barely lukewarm, around 5 minutes. Pour the bittersweet chocolate mixture over the white chocolate rectangle. Using a clean offset spatula, spread the bittersweet chocolate to form an even layer. Chill until very cold and firm, around 25 minutes.
Rewarm the remaining white chocolate in bowl set over barely simmering water, again to 110°F. Working quickly, pour the white chocolate over the firm bittersweet chocolate layer, spreading with a clean offset spatula to cover. Immediately sprinkle with remaining crushed peppermints. Refrigerate until just firm, about 20 minutes.
Lift bark off the foil onto a large work surface, with a metal spatula as aid if needed. With a thin bladed knife, trim edges. Cut bark crosswise into 2-inch-wide lengths. Cut each strip crosswise into 3 sections and each section across into squares.
Can be kept, in an airtight container in the refrigerator, for up to 2 weeks. Seperate layers with wax paper to keep candies from sticking.
Serve straight from the fridge or allow to sit at room temperature for 10 minutes or so if a softer candy is preferred. For the record, if you stash some in the freezer and then bash it to smaller shards, it makes a fine topping to a scoop of vanilla ice cream.
Makes 36 pieces.
candy, chocolate, peppermint in confection 
Reader Comments (24)
This is such a sweet post. My great grandmother Lucille always kept M&M's in a fancy gold bowl on her coffee table, so I can relate to your nephew's excitement over the candy bowl. I was hoping some homemade peppermint bark would make its way to me but I think I'll have to take matters into my own hands and make some myself! Thanks for the recipe!
Your writing is so beautiful, you really bring this story to life. I feel like this is something lots of people can relate to, too. When I was growing up, our next door neighbor, Daisy, always had a big bowl of candy in her living room and I loved going over there to hang out and snack on candy! This peppermint bark looks delicious and very pretty.
My Granny kept sweets in a tin, she would appear with it and then disappear, I never knew where she kept it, most important my dad didn't either, otherwise there wouldn't be any for anybody but him.
Candy in bowls is one of the joys of the season for everybody, I think. I just piled truffles into a crystal bowl to set out by the door. My daughters who are coming home today will love it. Your bark is different form the one I make, so that means I will have to try it, I love peppermint barks of all kinds. I'm jealous of how beautifully even your squares are, mine just breaks apart in rough hunks.
I remember there being a house we visited as a child where the lady gave out candy bars! A few years ago, I asked my mom about that lady and she had no idea what I was talking about, so maybe it really is the stuff dreams are made of :).
I am a HUGE fan of anything bark/toffee/brittle. This recipe definitely looks magical!
this looks fantastic!
When I was 12 I went through a phase where the only candy I wanted to eat was chocolate and mint flavored. I still love After 8 Mints, Andes Mints, and York Peppermint Patties but Chocolate Peppermint bark may replace them all.
Love your writing, Tara. While I don't have strong memories of peppermint bark, I remember when a friend of mine made this and handed me a piece...I was strangely brought back to a place of nostalgia. I must make this soon! xo
Yay! You posted the recipe - thank you :)
They look really lovely. My mom keeps a bowl of candy in her living room "for guests", but generally, no one from the family is supposed to touch them. Sometimes I sneak one or two when it looks like the bowl is full enough for them to go unnoticed.
Gorgeous pictures!! I want to reach right in a take a bite!
bears repeating, indeed.
we've just polished off (cast far and wide, as one does, at these times) our umpteenth triple batch of beloved bark. we are not for white chocolate, none of us. but there is indeed something magic to that peppermint tipple.
a very merry christmas to you, tara.
xo,
m
You're so very welcome, Cookie and Kate! That story is great.
(cookieandkate@gmail.com)
Your neighbour sounds a delight, Kathryn O - how could she be anything else but delightful with a name like Daisy?
nobleva that's the cutest thing I've heard all day.
Your daughters are lucky, to be sure, sue/! I am certain your bark must be lovely, but if you are looking for clean cuts, I find the secret is to let the bark set but not too hard - if there's a bit of give to the chocolate it is less likely to shatter.
I remember there being a house we visited as a child where the lady gave out candy bars! A few years ago, I asked my mom about that lady and she had no idea what I was talking about, so maybe it really is the stuff dreams are made of :).
Candy! Bars! My goodness, heather. Dreamy, indeed.
Thank you Joy!
I fear I am still in that phase, Deanna. I may be a permanent resident.
I wonder if it is the relative mildness of peppermint bark that evokes nostalgia, Kasey? It tastes like it should be a part of childhood.
Hello Will! You're so very welcome.
Y, I love that.
Debbie, thanks!
Your comments always read like poetry, molly. And, I'll be honest with you, this is the rare circumstance in which I enjoy white chocolate ... I'm not usually a great fan. It somehow works here for me, not least because it looks pretty. Yours must be delicious, of that I'm sure. xox, friend!
Hi, Tara. My mother just arrived from Ohio for a visit, and we're making this peppermint bark right now! (Currently waiting for the bittersweet layer to chill.) My mom tasted a bit of the chocolate before cleaning off the spatula, and said, "Better than a Junior Mint." This, from a woman who more often than not carries a box of Junior Mints in her purse, is high praise.
Thinking of you, friend, and wishing you a very happy Christmas and new year.
Our next door neighbour was an old couple and when we were children, we'd visit and they'd always serve us a glass of 7-up (pop was forbidden in our house!) and some shortbread cookies with a bright red cherry in the middle. When we made shorter visits, the tin of candy would come out - and it was always fruit flavoured and covered in powdered sugar (what I now refer to lovingly as "old people candy"). Love those sweet memories and I love peppermint bark. I haven't made any layered versions yet, but I do love to add rice krispies to the white chocolate and broken candy canes to help cut the sweetness and add texture. Your photos are gorgeous as always. Happy holidays, Tara!!
The time is fleeting but I might just have to make some time for this treat. We made it last year after the pleading from Molly and I was not disappointed. I, like you and Molly, am not a fan of white chocolate but here I'll take it.
Beautiful post my friend. Happy Holidays to you and your sweet family!
This has been on my must-make list since I saw it on Molly's site. I may have to shoot it to the front of the line, quick! before Christmas!
Have a happy one!
Looks delicious, Tara! Those barks would make such great gifts. Happy holidays!
Amazing! Merry Christmas!
xo,
Barb
Randy always says his grandfather was known for having a special candy jar on his coffee table and that all the kids in the neighborhood wanted to visit because of those candies. I can think of worse things. But if they had been these homemade treasures, I think he would have had to beat them off with a stick. Lovely as always Tara. Hope you guys are cozy and warm up there.
As usual, I read certain sentences here over and over. So beautiful. Merry, Merry to you, too.
I am happy to say that people keep giving me some variation of this recipe this year- I entirely approve that it has inspired so many. Although now I have grown to enjoy it with tea in the afternoon, and I might have to make a post-season batch myself. Thank you!
The bars look great.
Mmm. I wish it was cool to eat peppermint bark all year long. It's such a good treat! My grandparents never had a candy dish out for us, but now that I'm in my late 20s, my friends and I often treat each other to "old people candy" like Werther's Originals and Maple Nut Goodies.