Another podcast so soon! Thanks so much to Webmistress Cindy for wrangling the audio and uploads for the podcast.
In this episode: Amy and I discuss all kinds of family holiday traditions, knitting, food and otherwise, and talk about which yarns we'd take to a desert island (especially if that island was, you know, in kind of a cold tropical area requiring knitwear).
Listen to Episode #6 on Libsyn or Itunes.
Mentioned this episode:


Dark Chocolate Peppermint Bark (recipe on podcast)

Box of 40 mini candy canes

2 12-oz bags of dark chocolate chips (we use Ghirardelli)

1/2 t peppermint extract

Cover two cookie sheets (preferebly with side walls) with parchment paper or waxed paper.

Crushing the candy canes: kids are great for this!

  • unwrap candy canes and place in double-bagged zip-top plastic bag.
  • using a hammer, on a hard surface (I recommend the garage or basement floor) hit repeatedly until there is a mixture of powder and small chunks in the bag

Melt the chocolate:

  • in medium or large thick-bottomed saucepan, on low heat, melt the chocolate chips, stirring constantly. When mostly melted, add the peppermint extract.
  • holding a strainer over the pan, pour about 2/3 of the crushed candy canes out of the bag, allowing the poweder to fall into the pan. Stir well.
  • when all of the chips have dissolved, remove from heat immediately.

Pour chocolate mixture into the two pans.
Sprinkle remaining candy powder and chunks over the top. and chill for about 20 minutes until hard.

Break by lifting the wholde thing above the pan and throwing it back down with some force. Use clean hands to break the big pieces into one-or-two-bite pieces.

Keep refrigerated; will last up to a week in a covered container.

Happy Holidays!

December 21, 2011 by Knitcircus

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