I love baking at Christmas time and candy is by far my favorite! My husband was craving some yummy Peppermint Bark but have you ever seen the price on the store made stuff? It is outrageous! I thought for sure I could make it for cheaper. So I gave it a try and this is what I ended up with.
Peppermint Bark:
6 ounces
(170 grams) semi sweet chocolate, coarsely chopped
6 ounces
(170 grams) white chocolate, coarsely chopped
1/3 - 1/2 cup (80-120
ml) crushed
candy canes
Peppermint
Bark: Line the bottom and sides of an 8 inch (20 cm) square baking pan with
aluminum foil, smoothing out any wrinkles.
Melt the semi
sweet chocolate with 1 teaspoon of vegetable oil in a heatproof bowl placed over a
saucepan of simmering water. Immediately pour the melted chocolate into the
prepared pan and tilt the pan so the chocolate makes an even layer. Place in the
refrigerator for about 30 minutes, or until the chocolate has set.
Then, melt the
white chocolate with the remaining 1 teaspoon of vegetable oil in a heatproof bowl
placed over a saucepan of simmering water. Immediately pour the melted white chocolate
over the dark chocolate and tilt the pan so the chocolate is in an even layer.
Sprinkle the crushed candy canes evenly over the white chocolate. Place in
the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the
Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel
back the foil and break, or cut,
the bark into small irregular pieces. Store in an airtight container in the
refrigerator for up to two weeks.
I doubled the recipe so I used a full bag of Semi Sweet and white Chocolate Chips. I made a couple little variations beacause I wanted the peppermint flabor throughout the chocolate. I also used wax paper instead of aluminum foil.
Unwrap all the Candy Canes and put them in a plastic bag.
Then comes the fun part. Beat the snot out of those candy canes. I used a meat mallet but a rolling pin or bottom of a glass would work as well. You want to have some bigger chunks but also some finer pieces to stir into the chocolate.
Poor the Candy Crumbles through a strainer to get all the fine pieces.
This is what the finer Peppermint dust looks like.
Melt the chocolate chips in the microwave 30 seconds at a time and stirring each time till nice and smooth.
This is where the Peppermint dust comes in. Take half of the dust and stir it in with the chocolate. Then spread onto pan lined with was paper. (Can you see all the specs of Peppermint?)
Do the same with the white chocolate chips and when nice and smooth add the rest of the Peppermint dust and stir in. Note: DO NOT melt the chocolate with the dust. The Candy Cane melts too and becomes a little clumpy. I know this because I tried it, and it didn't work as well.
Spread the White Chocolate on top of the Semi Sweet Chocolate. It is a little tricky to not mix them, but just to spread on top.
Sprinkle the bigger chunks of Peppermint on top of the bark. My husband thought I put too much of this on until he started eating it, then he loved it.
I set it outside to harden for about an hour, then took my meat hammer to it again. The wax paper pulled away beautifully. I held a corner of the bark higher then the pan and tapped until a chunk broke away and did the same with the chunk to break it into smaller pieces.
Doesn't it look pretty in a bowl!
MMMM Yummy! This really is very good. My husband loved it and so do I! Will be making another double batch before the end of the season.
Pin It
