My kids have always been into making homemade gifts for some of their friends and family members, but I have to confess that this year I don’t have the time for anything overly involved or complicated. While I totally appreciate their crafty personalities, it’s just one of those seasons where we have more on our to-do lists than available time to complete the tasks, and sitting down with a huge handmade project isn’t going to make the cut.
However, these 2-ingredient peppermint bark dots are definitely something I can handle, and earlier this week we set aside 30 minutes to make enough of this sweet treat to feed many teachers, friends, and family members. The how-to couldn’t be easier: melt some good-quality white chocolate, spoon it into 1 ½ - 2” mounds on a parchment-lined baking sheet and sprinkle the tops with crushed candy cane or peppermint candies. Walk away and complete another task while the chocolate sets, then package in small cellophane bags and tie with a pretty ribbon.
Once we started, this became an almost addictive task, so I grabbed a few items from my pantry and made an a more adult version of the same sweet by using assorted dried fruits and nuts in place of the peppermint. The result was like an individual bark bite, perfect for dressing up a platter of holiday cookies, or serving on a festive sweets table.
Peppermint Bark Dots
For successful results, use the best-quality chocolate you can afford, making sure one of the first ingredients listed on the package is cocoa butter.
Makes 18-24 pieces
4 candy canes
8oz. white chocolate
½ teaspoon vegetable oil (optional)
Place the candy canes in a resealable bag and crush them by hitting them with a hammer, mallet or the back of a wooden spoon. Set aside.
Chop the chocolate into small pieces and place in a heatproof bowl. Set on top of a saucepan filled with simmering water making sure the bottom of the bowl doesn’t touch the water. When the chocolate is almost melted, turn off the heat and stir until smooth and glossy. Add the vegetable oil, if needed, to thin out the chocolate.
Line a baking sheet with parchment paper and spoon the chocolate into 1 ½ - 2” mounds, leaving at least 2” between them. When the baking sheet is full of chocolate circles give it a little whack on the counter to smooth and flatten the circles. Sprinkle the tops with the crushed candy cane and refrigerate for 30 minutes to harden.
Note: Feel free to change up the topping by using assorted dried fruits, toasted nuts, and other candies.