Easy Peppermint Bark

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We are celebrating the Christmas season, a time when I yearly make this easy peppermint bark recipe.

I first became acquainted with peppermint bark around 2008. Good stuff! Nevertheless, not something I enjoyed while growing up in France.

The following Christmas – after my initial peppermint bark introduction – I decided to purchase some. I was a bit startled by the price. Seriously, peppermint bark is not crafted from rare ingredients nor does it take an inordinate amount of time.

Come on!

How complicated could it be to melt chocolate, add some peppermint flavoring, and a sprinkle of crushed candy cane?  Making a batch was not rocket science.

For the novice like me, not born in the United States and not familiar with this seasonal chocolaty treat, allow me to take a detour and explain what peppermint bark is.

Peppermint bark is a type of candy made of two thin layers of minty chocolate (one semi-sweet and one white). Custermately, the white chocolate layer is on top and sprinkled with some bits of candy cane. Once the peppermint bark hardens, it is broken into squares or random chunks.

 

Making Peppermint Bark

After my visit to the store and the realization I could make this Christmas treat in my kitchen for a few bucks, I did what a multitude of people do every day: I turned to Google.

My search was very fruitful and yielded many promising results. I tinkered with this and that to come up with this easy peppermint bark recipe.

At this juncture, I must apologize to the persons whose recipes inspired me initially as I did not write the sites down and I cannot credit the appropriate individuals, an oversight for which I am genuinely sorry.

A batch of this peppermint bark takes less than one hour from start to finish. Most of the said time is spent waiting on the various chocolate layers to harden. A process hastened by sticking your container in the freezer.

Notes and Tips

My main advice is you SHOULD only use good quality chocolate, no weird off-brands for this recipe. I most often use Trader Joe’s semi-sweet chocolate chips (rather than milk chocolate chips) as well as their vanilla chocolate morsels. This brand works very well for me. Lesser brands have – in the past – left me with a gooey mess which ended in the trash can.

Ghirardelli is another brand I like very much.

Supplies

You will need some parchment paper – wax paper works as well – and a mold. My preferred mold is a 10-inch springform.

Although any container will work, I find the use of a 10-inch springform very handy especially when the time comes to unmold the bark. Since I prefer to cut my peppermint bark into irregular shapes, I have not found the circular shape of the springform to be a hindrance.

 

 

easy peppermint bark

 

Easy Peppermint Bark: Method

Trace the shape of your container of choice on the parchment paper and cut out the form.

Place the parchment paper in the bottom of the container.

Set aside.

In a double-boiler, melt the semi-sweet (or milk) chocolate chips with one teaspoon of oil and one teaspoon of peppermint extract.

Mix with a whisk until the chocolate is completely melted and smooth in consistency.

Pour into your prepared springform. Cool completely.

Note: I cheat and put my springform in the freezer for about five minutes. Take it out immediately and let it sit on the counter or the white chocolate layer will not stick to the previous layer.

Repeat this process for the white chocolate morsels: double boiler, one teaspoon each oil and peppermint extract, and mix.

Pour over the dark chocolate layer.

Sprinkle some bits of crushed candy cane on top of the still warm white chocolate layer.

Let cool completely – or use the freezer trick.

Note: If you use the freezer, do not leave your peppermint bark in too long or you will have difficulties removing the parchment paper until the bark thaws out.

When your peppermint bark is set, you can now unmold it and cut it either into neat squares or random chunks.

 

Easy Peppermint Bark
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Easy Peppermint Bark

Ingredients

  • 1 package semi-sweet chocolate chips (12 oz)
  • 1 package vanilla chocolate chips (12 oz)
  • 2 teaspoons peppermint extract (divided)
  • 2 teaspoons oil (divided)
  • A candy cane ~ crushed

Instructions

  1. Trace the shape of your container of choice on the parchment paper and cut out the form (I used a 10-inch springform).
  2. Place the parchment paper in the bottom of the container.
  3. Set aside.
  4. In a double-boiler, melt the semi-sweet (or milk) chocolate chips with one teaspoon of oil and one teaspoon of peppermint extract.
  5. Mix with a whisk until the chocolate is completely melted and smooth in consistency.
  6. Pour into your prepared springform. Cool completely.
  7. Note: I cheat and put my springform in the freezer for about five minutes. Take it out immediately and let it sit on the counter or the white chocolate layer will not stick to the previous layer.
  8. Repeat this process for the white chocolate morsels: double boiler, one teaspoon each oil and peppermint extract, and mix.
  9. Pour over the dark chocolate layer.
  10. Sprinkle some bits of crushed candy cane on top of the still warm white chocolate layer.
  11. Let cool completely - or use the freezer trick.
  12. Note: If you use the freezer, do not leave your peppermint bark in too long or you will have difficulties removing the parchment paper until the bark thaws out.
  13. When your peppermint bark is set, you can now unmold it and cut it either into neat squares or random chunks.
https://www.florencewitt.org/easy-peppermint-bark/

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