So we are now four days away from Christmas.  I hope you have most of your shopping done. Thankfully all I have left to do is wrap presents and pack for my parents’ home.

I am confused as to what today’s song verse is- is it four colly birds or four calling birds? Wikipedia seems to believe its four colly birds, but what the heck is a colly bird?  And what are you going to do with four of them?  Instead you should go with four pieces of salted peppermint bark.

Salt seems to be all the rave this season, rightfully so though because it is pretty amazing on sweets. I took this recipe from a few different websites and sort of mixed it together. Also, I had Nestlé toll house white chocolate chips on hand so I used those.  I would recommend upgrading to a better brand of white because I had a hard time melting the white chips so I could spread them.

Salted peppermint bark
Ingredients
12 oz of good semi sweet chocolate chips
12 oz of good white chocolate

12 candy canes crushed
Kosher salt

Directions
In a double boiler melt the semi sweet chocolate chips.  Stir until completely melted and smooth.  On a cookie sheet covered in aluminum foil, spread chocolate.  Sprinkle the chocolate with kosher salt and stick pan in freezer.  Next do the same thing with the white chocolate.

To crush the candy canes, I stuck them in my mini food processor and the sifted out the small pieces. Once the white chocolate is melted and smooth (this is the part that wasn’t working for me- I had to add a little canola oil to the white chocolate to get it smoother).  Pour small pieces that you sifted out into the white chocolate and stir in.  Take out the chocolate from the freezer and pour white chocolate on top spreading so that it is even.  Sprinkle with the larger crushed pieces and push them in so they stick into the white chocolate.  Place tray back into the freezer to harden.  Once the bark is cooled, break into pieces.  If it is too difficult to break in some points use a meat tenderizer corner to break it in certain spots.

*K’s tip- If you don’t own a double boiler use a sauce pan with about 1-2 inches of water with a metal or glass bowl balanced on top.

Source- adapted from Simply Scratch