Peppermint Bark

on December 14 | in Dessert, Holiday, Recipes | by | with 5 Comments

Peppermint Bark Recipe

This is my sister’s peppermint bark recipe and it’s so amazing. When I went to visit her in Seattle 8 years ago, we hit up the Williams Sonoma for their peppermint bark the year it was introduced and lil sis came up with a recipe of her own straight away. This makes the perfect holiday gift wrapped in tissue paper in a fun box.

Ingredients

2 tablespoons cooking oil – divided
2 (11oz) bags semisweet chocolate chips
2 (11oz) bags white chocolate chips
2 teaspoons peppermint extract
15 candy canes crushed

*TIP* Splurge on pricier chocolate chips for a much better result. I prefer Ghirardelli.

Directions

1. Place all the candy canes in a large zip-lock plastic bag and crush with a rolling pin or meat tenderizer to a chunky consistency. Line a large cookie sheet with wax paper. I would recommend using a cookie sheet with sides so that once you pour the chocolate it doesn’t spill over the side of your cookie sheet.

2. Set up a double boiler by placing a glass bowl on a pot with barely simmering water. Make sure the bottom of your bowl is NOT touching the simmering water or your chocolate will burn. In the glass bowl, add the peppermint extract, 2 bags of semisweet chocolate chips, and 1 tablespoon of the cooking oil. Using a rubber spatula toss the semisweet chips to evenly coat with the extract and oil. Continue to stir until the chocolate is completely melted and smooth and remove the bowl from the pot of water.

3. Immediately pour the melted chocolate into the lined cookie sheet and spread evenly. Allow the chocolate to come to room temperature before placing in the refrigerator, otherwise the chocolate tends to get chalky. Do not allow it to cool completely so that it adheres well to the white chocolate layer.

4. Meanwhile, with a clean glass bowl, repeat the previous steps with the white chocolate. White chocolate is much more fickle than regular chocolate, so watch it closely and stir constantly. Pour the white chocolate over the semisweet layer and quickly smooth out evenly without swirling into the layer below it.

6. Sprinkle the white chocolate with the crushed candy canes and lightly press the pieces into the melted chocolate. Allow the chocolate to come to room temperature before placing the cookie sheet back into the refrigerator to completely cool and harden. Once it has hardened you can cut into pieces as big or small as you’d like.

Serve cold and enjoy. These make great little gifts!

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