Butter Block
Makes 1 (6x9-inch) rectangle
  • 2 cups (454 grams) unsalted butter, room temperature
  • 1½ cups (263 grams) Peppermint Bark powder (see Note)
  • 1 cup (107 grams) bread flour
  • 2 tablespoons (10 grams) black cocoa powder
  • 2 teaspoons (8 grams) vanilla extract
  • 1 teaspoon (4 grams) peppermint extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, Peppermint Bark powder, flour, black cocoa, and extracts at medium speed until mixture is uniformly combined. Scrape bowl well to ensure everything is evenly incorporated. Using a spatula, scoop mixture onto lower third of an 18x13-inch sheet of parchment paper, and spread into a 9x6-inch rectangle, about ½ inch thick. Use edge of spatula to keep edges squared off while you work. Fold upper part of parchment down over Butter Block. You can use the paper to help you square off the edges and straighten the sides once more. Refrigerate until firm but pliable, 10 to 15 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/peppermint-bark-puff-pastry-wreaths/