Peppermint Bark

I made this for the first time this week and it turned out fabulously! This recipe is a little different than normal peppermint bark because the semi sweet chocolate layer is more fudge-like than a hard chocolate, but it’s really good! Two hints I have is DO NOT spray the foil otherwise the bark will get greasy and be careful not to mix the white chocolate with the semi sweet chocolate, otherwise your peppermint bark won’t look very pretty. Good luck!

Peppermint Bark

Shop List:
12 oz. quality white chocolate, finely chopped

30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces...I just used candy canes)

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

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.)

History: I found this recipe at http://cathiefilian.blogspot.com/2007/12/peppermint-bark-tutorial.html.