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I adore peppermint bark.  The delightful union of cool peppermint and rich chocolate…what’s not to love?  It’s the perfect treat when you’re craving a little sweet holiday “something” and it’s an even more perfect holiday gift.  Unfortunately a good peppermint bark is not always the cheapest choice of a love affair, which is what began my search a few years ago for the perfect homemade peppermint bark .  What I found has officially changed my life (and holiday budget) and I have friends who nearly refuse to let me in their house without it once December hits the calendar.  So without further ado, let me introduce you to the next batch of sweet goodness that I highly recommend you whip up for a boss, a friend, a neighbor…or just for yourself!

Gather up your ingredients.

Melt half of the white chocolate and spread it out into a 9×12 rectangle on a foil-lined baking sheet.

Sprinkle with crushed candy cane and place in fridge to chill.

Melt bittersweet chocolate, whipping cream and peppermint extract in a small pan; cool on counter.

Pour bittersweet chocolate mixture over chilled white chocolate rectangle; spread and chill in fridge.

Melt all remaining white chocolate and quickly pour over chilled bittersweet chocolate rectangle. Sprinkle quickly with crushed peppermint and chill in fridge.

Break into pieces and serve!

Peppermint Bark

18oz. white chocolate

6 candy cane sticks, coarsely chopped

7oz. bittersweet chocolate, chopped

6 tablespoons whipping cream

¾-1tsp. peppermint extract

Line a baking sheet securely with foil.  Stir half of the white chocolate in a metal bowl set over a saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F.  Chocolate will feel warm to the touch. Remove bowl from over water.  Pour 2/3 cup of the melted white chocolate onto the foil-lined baking sheet and using an offset spatula, spread into a 9×12-inch rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill in fridge until set, about 15 minutes.

Stir bittersweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool on the counter to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using offset spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Warm remaining white chocolate in bowl set over barely simmering water to 110°F.  Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover using an offset spatula. Immediately sprinkle with remaining crushed peppermints. Chill in fridge just until firm, about 20 minutes.

Lift foil with bark onto work surface and break into pieces. Let stand 15 minutes at room temperature before serving.

Store in an airtight container in the fridge for up to 2 weeks.

Written by Heidi

 

 

 

 

 

Home | Crafts for kids | Recipes | App and Book Reviews | Peppermint Bark