Are you still in need of a quick and easy gift for family and friends with Christmas just days away? Wylie Growl’s student guest chef, Wylie senior Bobby Walker, shares a recipe for peppermint bark that is just as easy to make as it is delicious to eat.
Started in culinary arts classes: 2021
Why did you select the recipe you prepared? I just love it! I have memories of making peppermint bark with mom around Christmas time when I was younger. It’s also easy to make it as gifts at Christmas time.
Tell me a little bit about your interest in cooking. When I moved to Wylie, I was placed in the Introduction to Culinary Arts class. I’ve been enjoying it ever since. I’ve been doing more cooking at home and really like it. It is something that my mom has started doing with me. Out of cooking and baking, I prefer baking because it is easier for me to follow the steps. There is something great about freshly baked bread.
What have you learned from being in culinary classes? I went into culinary arts class with zero knowledge. Now I’m knowledgeable about seasoning, various baking methods, and cutting techniques. For example, the more you chop garlic, the stronger the flavor of it.
Peppermint Bark submitted by Bobby Walker
Recipe: https://www.yummymummyclub.ca/
Ingredients
3 cups good quality dark chocolate chips
1/2 cup crushed peppermint candy canes (5-6 regular sized ones)
Directions
- Line a baking sheet with parchment paper.
- Place candy canes in a zippered plastic bag. Using a rolling pin, crush the candy canes to little bits. Don’t worry about uniformity here – there is room for all the candy parts, big and small. You should have about 1/2 cup of crushed bits – add more candy canes if need be (or eat the bits, if you crushed too many).
- In the top of a double boiler, slowly melt chocolate chips over simmering water, stirring often.
- Pour the melted chocolate onto the parchment paper-lined baking sheet, smoothing it out so that it is about 1/4–1/3 inch thick. Immediately sprinkle the crushed candy canes over top of all the chocolate.
- Place the baking sheet in the freezer for approximately 30 minutes or until set.
- Break the bark into pieces and store in the refrigerator.
Photos by K. Johnson
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