Peppermint Bark

Classic Peppermint Bark is so easy to make!

Peppermint Bark ~ holidays are all about tradition, and tradition is all about repetition.  That’s a round about way of saying that the holiday season can’t begin until I’ve made a batch or two of this family favorite.

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Although one of the things I love about food blogging is coming up with unexpected combinations, making twists and tweaks on basic recipes, and sometimes going off in completely uncharted territory, I have two daughters coming home this week who I know are hoping to find some of their old favorites around the house.  This is one of them.  Just like those Classic Chocolate Truffles, you can’t improve on this one.

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If you’ve got a bag of dark chocolate chips, a bag of white chocolate chips, and a few broken candy canes, you can make the most incredible Christmas treat.  This stuff grows on you.  Even people who say they don’t like peppermint come around once they try this.

Just gather a few candy canes, put them in a baggie, and whack away at them with a rolling pin.  It’s therapeutic.  Swishing a spreader through molten chocolate is also therapeutic.  If you’re having trouble getting in the spirit of things, and you’re feeling overwhelmed, just make a batch of peppermint bark.  It makes the perfect break from holiday chores.

And once you start cutting up your bark there’ll be shards to snack on.

peppermint bark

If you love chocolate bark, I’ve got lots more on the blog.  They range from dead easy, like my 2-Ingredient Cocoa Crunch Bark, to a little more challenging, like my super artistic Marbleized Chocolate Bark.

Peppermint Bark

Ingredients

  • 1 bag good quality dark chocolate chips
  • 1 bag good quality white chocolate chips
  • crushed candy canes or other peppermint candy

Instructions

  1. Put the dark chips in a glass measuring cup and microwave for 1 minute. Take it out and stir. Put it back in for 30 seconds, take it out again and stir. If the chocolate is not completely melted and pourable, put it back in for 15 second intervals until it is. I use a silicone spatula for the stirring. 2 minutes should be the maximum you need, unless you have a really old microwave.
  2. Pour the chocolate out onto a parchment lined baking sheet. Spread it evenly into approximately an 11x8 rectangle. Set aside to harden, or put in the refrigerator for faster hardening.
  3. When the dark chocolate is firm, melt the white chocolate the same way. Be careful, white chocolate is temperamental and reacts badly to too much heat.
  4. Pour the white chocolate over the dark, and, working quickly, spread it out evenly over the top.
  5. Sprinkle the crushed candy canes evenly over the hot white chocolate, pushing down slightly so they will adhere once the chocolate is cooled and cut.
  6. Set aside to firm up. When it is firm, cut or break into pieces. Some of the pieces may fall apart a little bit, don't worry, no one will care. If you want more even cuts, cut it while at room temperature, and use a sharp knife dipped in very hot water (and then dried) for each cut. Otherwise, hack away at it. The taste will be the same either way!
http://theviewfromgreatisland.com/peppermint-bark/

Plate it up, or bag it for gifts.   Everyone’s going to love you.

Eat a piece of this with a hot cup of coffee, and whatever else is going on around you, life will be good.

 

 

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18 Comments

  • Reply
    Rebecca+{foodie+with+family}
    November 18, 2014 at 8:59 am

    I would flip my lid if someone brought me a bag or tin of this! So lovely and so perfectly traditional!

  • Reply
    Jan
    October 10, 2013 at 8:15 am

    mmmmm. A classic! It’s simple, but also delicious and cute! great for gifting.

  • Reply
    Sue/the view from great island
    December 20, 2012 at 6:50 pm

    I do think it must be hard to be away from home and have a mom who food blogs ;)

  • Reply
    Mary Younkin
    December 20, 2012 at 1:55 pm

    Your peppermint bark is beautiful! I bet your gift boxes are just gorgeous. (I would also be willing to bet that your girls are beside themselves excited to get home and taste all of it!)

  • Reply
    Tricia @ saving room for dessert
    December 20, 2012 at 12:43 pm

    I’ve never made peppermint bark but it is so popular I may have to see what I’ve been missing! Your photos and treats look wonderful. Merry Christmas Sue!

  • Reply
    Claudia
    December 20, 2012 at 2:34 am

    Oh my! I see this in my future – haven’t done any sweets yet! Love how pretty this is!

    • Reply
      Sue/the view from great island
      December 20, 2012 at 6:54 pm

      Thanks Claudia! I’m in the opposite situation, I have to stop already with the sweets and get to some ‘real’ food.

  • Reply
    grace
    December 20, 2012 at 10:29 am

    this has everything, sue! chocolate on top of chocolate with a hint of mint will always win. :)

  • Reply
    belleau kitchen
    December 19, 2012 at 7:08 pm

    totally and utterly lush! I have to make this this week!

    • Reply
      Sue/the view from great island
      December 20, 2012 at 7:02 pm

      It’s really great to have the fridge, it keeps forever, and you can pull it out for guests. Hope you try it, Dom, and have a happy holiday!

  • Reply
    vanillasugarblog
    December 20, 2012 at 1:04 am

    I have to say, that finally oh finally my peppermint craving is winding down.
    I think I’ve eaten my fair share of white chocolate and peppermint for 3 winters!

    • Reply
      Sue/the view from great island
      December 20, 2012 at 7:01 pm

      It’s a good thing it only comes around once a year, peppermint is definitely a unique flavor, but I do start craving this bark right about mid-November.

  • Reply
    Tabitha
    December 19, 2012 at 4:57 pm

    Ah, we don’t have peppermint bark hee, it looks sinfully good.

  • Reply
    Averie @ Averie Cooks
    December 19, 2012 at 4:12 pm

    Ahhh, my mom used to make this and although there are so many ways to do it, yours looks as close to her version as I’ve seen!

    • Reply
      Sue/the view from great island
      December 19, 2012 at 5:53 pm

      I used to do a more complicated version with a ganache inside, but I came to realize that the simplest way is just as good. After many years of cooking, I really do think that this is just about the easiest thing there is. No stress involved and lots of fun.

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