Sometimes I look forward to holiday baking, and sometimes I'm not that enthused. Yeah, I do cookies but not oodles and oodles. But this year, when I came across this recipe for bark, I knew I had to try it! Not only did I try it, but I doubled the recipe on the first time out -- now that's commitment (and faith).
This bark is absolutely perfect: chocolately, beautiful, Christmasy... as Molly Wizenberg wrote in her post, "it's Americana in a vintage designer dress... this peppermint bark is my fantasy great-aunt: the one who lives in San Francisco, wears Jackie O. dresses and glasses with vermilion frames, makes hot chocolate from scratch, and always knows what’s showing at SFMOMA. What a lady she would be."
And you thought bark was just, well, bark. Who can resist holiday baking when the end product is described like that?? (By the way, Molly's whole cookbook is written this way and is such a treat both to read and to cook from -- great holiday gift!)
This bark is two layers of white chocolate with candycane bits sprinkled on top, and one creamy semi-sweet chocolate middle layer.
Isn't she lovely?