Peppermint Bark

Peppermint Bark

Peppermint Bark
This is the peppermint bark my daughters make every Christmas for their teachers, family and our neighbors. It is super easy to make, it's economical, and it is a welcome treat both for its deliciousness and the love put into making a homemade gift. My daughters want to share the love with you!
    Servings
    3pounds
    Cook Time
    15 min prep; 1.5 hrs to chill
    Meal Plan
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    Servings
    3pounds
    Cook Time
    15 min prep; 1.5 hrs to chill
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 8 peppermint candy canes
    • 2 (12 ounce) bags dark chocolate or semi sweet chips (I use Ghirardelli 60% cocao)
    • 4 drops peppermint oil
    • 2 (12 ounce) bags white chocolate chips
    Instructions
    1. Line a baking sheet with parchment paper and set aside.
    2. Crush 5 candy canes in a tightly sealed plastic gallon storage bag (do not pulverize as you want small pieces). Set aside.
    3. Melt the dark chocolate chips in the microwave (in microwave-safe or ceramic bowl) in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint oil (taste and add additional drops accordingly if you want a more pronounced peppermint flavor).
    4. Spread the melted chocolate evenly on the parchment paper; place in refrigerator and chill until set, about 30 minutes.
    5. When the dark chocolate has hardened for 30 minutes, melt the white chocolate chips in the microwave (in microwave-safe or ceramic bowl) in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in 1/4 cup crushed peppermint into the melted white chocolate.
    6. Remove the hardened dark chocolate layer from the fridge. Spread the melted white chocolate evenly on top of the dark chocolate. Sprinkle the remaining crushed peppermint evenly on top of the white chocolate layer pressing the pieces gently into the white chocolate.
    7. Place the baking sheet back into the refrigerator and chill for at least 1 hour.
    8. Remove from fridge and separate the bark from the parchment paper. Break into large pieces (like peanut brittle). I find it is easier to break apart if you wait about 3-5 minutes after removing from fridge. Store in an airtight container (room temperature is fine, but I prefer to store in the refrigerator).
    Recipe Notes

    The key to a great peppermint bark is the quality of the chocolate chips, use the best you can find, and peppermint oil, which imparts a more intense flavoring. You can use peppermint extract but make sure it is pure and has no additives so the chocolate does not seize up when you add it in. You could also add a bit of coconut or canola oil along with the extract to prevent this.

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