01 Nov Grown-Up Peppermint Bark with Sambuca for #SundaySupper
Do you have a thing for peppermint bark? I know I do ever since I discovered it (as an adult!) –because I never had it as a kid. It was not on the “hot” list of holiday candies or treats back when I was young, but today, it’s nearly “chic” to serve it along with a coffee at the end of a holiday meal or social engagement. It’s pure and it’s simple, which is probably why I like making it so much! Unless you let the chocolate seize up, (which in my case, happened on my first run this time,) it’s a relatively easy and fast candy to create.
This week #SundaySupper is all about Easy Holiday Entertaining and what could be simpler than melting some chocolate, spreading it on a cookie sheet and topping it with broken pieces of peppermint candy? Not much, that’s for sure! I encourage you to come along today as we journey through our favorite “EASY” entertaining recipes for the holidays and see for yourself how easy life can be when you have a few tricks up your sleeve! I’m honored to be co-hosting today’s event with my friend, Michelle De La Cerda-Nash of The Complete Savorist, and if you’ve never visited her blog, I encourage you to check it out! It’s awesome!
The lineup is incredible today! Included on today’s menu are lovely holiday beverages, super easy appetizers, simple but elegant mains, savvy sides, and yummy desserts! There is literally something here for an entire party planning convention! We aim to please! Let’s get to it and take a peek at what’s on the party menu…
SundaySupper EASY Holiday Entertaining
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper
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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Here’s how to make my simple but impressive holiday bark.
Crushed candy canes, to yield 1 cup
16 oz dark chocolate
16 oz white chocolate
2 t Sambuca
1/2 t creme de menthe syrup
¼ t cayenne pepper
Fast. Easy. Delicious. Made in 30 minutes or less
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Melt the dark chocolate in a double boiler. Or melt in the microwave for intervals of 3 at 30 sec each, stirring every time, and 1 at 20 sec. Add Sambuca, whisk, and pour dark mixture onto a cookie sheet lined with parchment or waxed paper and place in the refrigerator for 20 minutes or until firm.
Melt white chocolate, (but be careful and go with less time in the microwave as the white will seize up easily,) and combine candy cane chunks with white chocolate (creme de menthe and cayenne pepper at this point if desired.)
If you do experience it seizing, add 1 t of Crisco at a time and whisk to smooth.
Pour white chocolate mixture over the dark and spread to edges of the dark. Chill for 30 minutes.
Remove from cookie sheet and break into pieces (like peanut brittle.)
- crushed candy canes (about 1 c)
- 16 oz dark chocolate
- 16 oz white chocolate
- 2 t Sambuca
- ½ t creme de menthe syrup
- ¼ t cayenne pepper
- Place candy canes in a plastic bag and hammer into ¼-inch chunks or smaller.
- Melt the dark chocolate in a double boiler. Or melt in the microwave for intervals of 3 at 30 sec each, stirring every time, and 1 at 20 sec. Add Sambuca, whisk, and pour dark mixture onto a cookie sheet lined with parchment or waxed paper and place in the refrigerator for 20 minutes or until firm.
- Melt white chocolate, (but be careful and go with less time in the microwave as the white will seize up easily,) and combine candy cane chunks with white chocolate (creme de menthe and cayenne pepper at this point if desired.)
- If you do experience it seizing, add 1 t of Crisco at a time and whisk to smooth.
- Pour white chocolate mixture over the dark and spread to edges of the dark. Chill for 30 minutes.
- Remove from cookie sheet and break into pieces (like peanut brittle.)
Recipe inspired by Paula Deen.