I am late…I am very late, and I am sorry. This has been quite a week, one I wasn’t really expecting, but these weeks happen, and you have to prioritize. Unfortunately my post just didn’t make it to the top. But here I am, better late than never. This week really ended on a high note, so even though I am emotionally drained, there is a happiness as I am typing away…one that I have been waiting for, and it is finally here.
I decided on bark (or I guess Brittle) as one of the treats I made for people this year. I am by no means an expert at this – although after the Holiday Treats class I took on Thursday night – I am a lot closer. When I made these, I didn’t take the time to do them right – but it was fine, they still tasted great – not just great, pretty awesome. I avoided the whole tempering thing…which after learning more about it – I can’t wait to try it out. It doesn’t really impact the taste, just how it looks. You get that really nice dark shiny look to your bark, that is just beautiful.
I found this recipe hidden in Bon Appetit this month, and when I said hiding, I meant that it was not the showcase of the recipe. The Pots de Creme were, but this is what caught my eye. The chocolate wafer cookies definitely make these amazing. So – my gift to you this weekend? Here is a perfect gift you can make for people…now I am going to go relax.
- 1 pound high-quality bittersweet chocolate, chopped
- 1 cup chopped candy canes, divided
- 1/2 cup chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), lightly crushed
- 1 ounce high-quality white chocolate, melted
Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
For a printer-friendly version of this recipe, please click here: Candy Cane Brittle