Bake it: Peppermint Bark

peppermint bark I love this time of the year! I feel like a busy kitchen elf, baking cookies, making sweet breads and my famous peppermint bark. Homemade treats never last long so I always suggest doubling sweet treat recipes! My sister is making something similar this week – but she is substituting the peppermints for lemon drops and coffee candy.

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Happy Holidays!
Cathie and Steve

What you need:
12 oz. quality white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
12 oz. bittersweet or semisweet chocolate, chopped
1/2 cup whipping cream
1 Teaspoon peppermint extract
Kitchen Tools:
Measuring cup
Rubber spatula
Sharp knife
Aluminum foil
Cookie sheet
Bowl
Sauce pan
Packaging:
Glass jar
Ribbon,
Tag
Ornament
 
Note: This recipe makes around 1-1/2 pounds.

Line the cookie sheet with a 12″ length of foil.
Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water – (homemade double boiler) – do not allow bottom of bowl to touch water) until chocolate is melted and smooth. The chocolate will feel warm to touch. Remove from over water.
Pour the chocolate onto the foil. Using the rubber spatula spread an even layer of chocolate over the foil. Sprinkle half of the crushed peppermints over the chocolate. Chill in the refrigerator until set, about 20 minutes.

Remove the chocolate and peppermint from the refrigerator. Melt the white chocolate in a bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth. Remove from over water. Pour all of the white chocolate over the chilled chocolate and peppermints. Using the rubber spatula spread the white chocolate in even layer. Top with the remaining crushed peppermints. Refrigerate until very cold and firm, about 25 minutes.

Once hardened, use your hands to break the bark into chunks. Allow bark to stand 15 minutes at room temperature before serving. (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)
For gift giving, package the peppermint bark in clean glass jars. Glue stick wrapping paper scraps to the metal lid. Attach a bow, ornament and a tag.

Comments

  1. Anonymous says:

    I love your recipe for peppermint bark. Next time you make it, just microwave each of the white and dark chocolates in a microwave-safe bowl for about 2 minutes each(depending on the microwave.) It melts into a smooth batter in no time! Thanks, Kim, Knoxville, TN