Who Are You Calling Crafty?

Every year I bake cookies (lots and lots of cookies) and I always make “Special” Peppermint Bark.  This peppermint bark recipe is not you grandma’s Peppermint Bark, unless she used Rumple Mintz (that is 100 PROOF Peppermint Schnapps).   My peppermint bark melts in your mouth because I add too much Rumple Mintz, so it barely sets in the freezer (seriously last years batch was very soft – lol!)  I have been told that if my peppermint bark doesn’t make it in the tin they are going to make me make it – lol.  This peppermint bark has gotten several people ummm… drunk over the years and has in my opinion been perfected through trial and error.
I pulled my recipe for this and never wrote how much Rumple Mintz I use, I always “eyeball” it about a TBSP per batch (chocolate and white chocolate)  I think this year I need to stay focused enough to write that down – lol .

Amanda’s Peppermint Bark
30 red & white hard peppermint candies – Crushed
2 bags of white chocolate (can use 1 bag) NOTE on chocolate: the better the chocolate the better your bark will taste
1 bag of bittersweet (semi-sweet) chocolate (I have also used Dark Chocolate which is FABULOUS!!!!!) – NOTE on chocolate: the better the chocolate the better your bark will taste
6 TBSP Whipping Cream (3 in white – 3 in chocolate)
3/4 tsp peppermint extract
2 TBSP of Rumple Mintz (or to taste )
Cover securely with foil a 12”x9” baking sheet.  Double boiler melt dark chocolate add 1/2 tsp. peppermint extract, 1 TBSP of Rumple Mintz, and 3 TBSP of Whipping Cream.  Mix until well blended.  Pour onto baking sheet spread chocolate on pan put 1/4 cup of chopped peppermint, refrigerate.  Melt white chocolate add 1/4 tsp. peppermint extract, 1 TBSP of Rumple Mintz and 3 TBSP of Whipping Cream (I add an extra TBSP or two because it melts better than without).  Spread of dark chocolate put remainder of peppermint pieces on top (push into the chocolate.  Put in refrigerator (I put mine in the freezer) Cut into pieces store in airtight container (in the refrigerator).  I serve mine directly from the freezer because it would melt if I let it get to room temperature.