Join host Trish Muyco-Tobin and guest co-host, entertainment guru, Debbie Baldwin, as they get in the spirit of the season with a back-to-back, must-see movie list featuring the best holiday and Christmas films of all time!
Part I features offbeat and zany Christmas favorites that range from ‘80s PG-13 “horror” to a much-beloved film that’s earned a 24-hour cable marathon every year! Plus, the Binge Besties finally settle the decades-long debate over “Die Hard…” Or, do they?
The convo continues next week for Part II, when the Binge Besties wax nostalgic over the greatest movies about the most wonderful time of the year!
Watch Volume 28 of the SIP (Shelter in Place) Series on The Stir here
And just like this holiday, twofer movie list, this week’s signature sweet treat is in tandem with next week’s and falls under the “Candy/Holiday/Christmas Barks” category.
This week’s recipe is for Peppermint Bark, the classic pairing of chocolate and peppermint—a flavor profile that surely sets the mood for the holidays and the winter season.
The original recipe from Delish features instructions for melting chocolate with a double boiler. In the interest of convenience (and less clean-up), we chose to do our melting in the microwave.
Here are a few more tips to yield the best-tasting peppermint bark: Use good, quality semisweet and white chocolate, such as Valrhona, Scharffen Berger, Guittard, Ghirardelli or Lindt. This is especially important for the white chocolate: Check the label to make sure the white chocolate contains actual cocoa butter and not just palm oil and fillers.
PEPPERMINT BARK
Ingredients
- 12 oz. semisweet chocolate, chopped
- 12 oz. white chocolate, chopped
- 1/2 t peppermint extract
- 10 to 12 mini candy canes, crushed
Directions
- Line a baking sheet with parchment paper.
- Place the chocolate chips in a large, microwave-safe bowl. Microwave on low for 30-second increments, stirring chocolate with a rubber spatula after each increment. (It takes approximately 1 1/2 minutes for the chocolate to be completely melted). Do not overdo it, or the chocolate will get burned.
- Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
- In another microwave-safe bowl, follow the same steps (see No. 2) in melting the white chocolate. Once white chocolate is melted, stir in peppermint extract.
- Pour white chocolate over set semi-sweet chocolate. Use a spatula to swirl and/or smooth the white chocolate. Top immediately with candy canes. Refrigerate until set, for at least 30 more minutes (45 minutes to an hour is better).
This recipe was modified from Delish
Click here to find more recipes featured on The Stir.
