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.
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.
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.
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.
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.
- 1 bag good quality dark chocolate chips
- 1 bag good quality white chocolate chips
- crushed candy canes or other peppermint candy
- 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.
- 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.
- 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.
- Pour the white chocolate over the dark, and, working quickly, spread it out evenly over the top.
- 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.
- 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!