... a man you don’t meet every day
Marc David Richard Rigby
July 27, 1969 – January 21, 2011
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Marc's Xmas Baskets 2010: Peppermint Chocolate Bark
Bark
1 ¼ c. all-purpose flour
½ c. unsweetened cocoa powder
½ tsp salt
1 c. (2 sticks) unsalted butter, room temperature
1 c. powdered sugar
1 tsp vanilla extract
Topping
6 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
½ c. (about 3 ½ oz.) finely crushed red-and-white-striped hard peppermint candies
1. Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together.
2. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
3. Set rack in centre of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment.
4. Roll out 1 dough disk on floured surface to ¼-inch thickness. Transfer to baking sheets.
5. Bake until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes.
6. Transfer to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.)
7. Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour.
Makes about 2 dozen 3-inch pieces