I planned out on Friday night which goodies I would be taking to work, and I specifically earmarked this peppermint bark recipe since it is interesting and uses Rice Krispies to make it more textured and not boring like regular peppermint bark. Then I went to my company Christmas party and my friend's husband went off randomly about how no one likes peppermint bark. I almost didn't make this because I thought perhaps that was a true statement. But I'm glad I made it because it's really good! I probably wouldn't make it again, and I'm nervous to see how it will hold up until tomorrow, but it's yummy! We used a package of red and green peppermints so it would be more colorful.
Everyday Food, December 2005
One (7.5-ounce) package hard peppermint candies, unwrapped
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Nonstick cooking spray
1. Spray a rimmed baking sheet with nonstick cooking spray; line with waxed paper. Place candies in a doubled resealable plastic bag; seal, and wrap in a kitchen towel. Using a rolling pin or skillet, crush candies into tiny pieces. Sift to separate crushed candy from fine powder, reserving fine powder for another use; set crushed candy aside.
2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
3. Pour mixture onto prepared baking sheet; using a spatula, spread evenly to a 1/4-inch thickness.
4. Sprinkle with crushed candy; with a piece of waxed paper covering entire surface, press in gently. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container up to 1 week.
Yield: 36 pieces