Homemade Peppermint Bark

Sweets | December 21, 2016 | By

Are you looking for a last minute homemade gift to give friends for the Holidays? Or do you just want to have something sweet to serve between meals. This bark recipe is super easy and can altered to suit your needs or tastes.

Homemade Peppermint Bark
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  1. 6 oz peppermint candy (candy canes)
  2. 6 oz bittersweet chocolate
  3. 6 oz semi-sweet chocolate
  4. 1 teaspoon peppermint extract
  5. 1/2 cup heavy whipping cream
  6. 12 oz white chocolate
  1. Unwrap the peppermint from the candy wrappers and place in a large closeable bag. Lay the bag of candy on a chopping board and break the candy into small pieces by smashing it with a rolling pin or a meat tenderizer. Don't pound them to dust - you want there to be small pieces.
  2. Line a 10" x 15" baking pan with aluminum foil.
  3. In a double boiler, melt the bittersweet and the semi-sweet chocolate with the cream and peppermint extract. Once melted and smooth, pour the dark chocolate mixture into the prepared pan. Use a spatula to spread the chocolate evenly across the bottom of the pan. The chocolate doesn't have to fill the whole pan to the edges, or be neat, as it gets broken into pieces later anyway. It just needs to be evenly spread - roughly about a 1/4 inch thick.
  4. Sprinkle half of the crushed peppermint candy evenly over the top of the dark chocolate while the chocolate is still warm and soft. Refrigerate for 20 minutes.
  5. Remove the pan with the chocolate from the refrigerator. Put the white chocolate in the double boiler and melt. Once smooth, pour the white chocolate over the dark chocolate and peppermint candy. Use a spatula to spread the white chocolate over the dark chocolate. Sprinkle the remaining peppermint candy evenly over the white chocolate. Refrigerate for at least 30 minutes.
  6. Once the chocolate has been refrigerated and is set, break it up into bite sized pieces and store in an air-tight container or wrap in cellophane if you are making it as a gift. The bark can be kept up to two weeks in the refrigerator - but you probably won't have any left by then.
In the Know Tip
  1. If you don't have a double boiler, fill a small to medium sized saucepan with an inch of water and heat the water over a medium heat until it boils, reduce the heat so the water simmers. Now place a large heatproof glass bowl (larger that the saucepan) over the top of the saucepan, making sure that the water doesn't touch the bottom of the bowl. Place ingredients in the glass bowl and stir until ingredients melt and are smooth. The goal is to gently melt the chocolate without scorching it.
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