Peppermint Bark

INTRODUCTION

Peppermint bark is a delightful treat enjoyed by many during the holiday season. It combines two types of chocolate with the cool, refreshing flavor of peppermint. This tasty snack is perfect to give as gifts or to enjoy with family and friends. The layers of chocolate and crushed candy canes create a visual and flavorful treat that looks beautiful on any dessert table. In this article, we will explore how to make peppermint bark from scratch and provide tips and variations to make your treat unique.

WHY YOU WILL LOVE THIS RECIPE

You will love making peppermint bark because it is easy and requires just a few ingredients. This recipe is a great way to bring the refreshing flavors of peppermint right into your home. It’s an enjoyable project that you can do with kids or friends. Plus, peppermint bark is a fantastic treat to give as gifts during the holidays. You’ll impress everyone with your homemade chocolate treat that is both delicious and festive.

HOW TO MAKE Peppermint Bark

Making peppermint bark is simple and fun. It requires melting chocolate, adding flavors, and putting everything together with crushed candy canes. The process may seem a bit intricate, but it comes together smoothly with just a little patience. You will have a delicious treat to share in no time.

EQUIPMENT NEEDED

To make peppermint bark, you will need the following equipment:

• An 8-inch or 9-inch square baking pan (or a lined baking sheet)
• Parchment paper or aluminum foil for lining your pan
• Small heatproof bowls for melting chocolate
• A microwave or double boiler for melting
• A silicone spatula or spoon for stirring
• A rolling pin or meat mallet to crush candy canes

Ingredients You’ll Need

• 12 ounces (339g) white chocolate, coarsely chopped and divided*
• 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped*
• 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
• 1/2 teaspoon peppermint extract, divided
• 2–3 regular-size candy canes (24–36g total), crushed

 

 

STEP-BY-STEP INSTRUCTIONS

1. Prepare the Baking Pan: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. You can also use a lined baking sheet. Set it aside.
2. Melt the White Chocolate for the Bottom Layer: Begin with 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt this in the microwave in 20-second increments, stirring with a silicone spatula or spoon after each increment. Be careful not to overheat the chocolate. Once melted and smooth, stir in 1/4 teaspoon of peppermint extract. Pour this melted white chocolate into the prepared baking pan. With an offset spatula or spoon, spread it into a thin, smooth layer. If you use a baking sheet, spread it out to about 8 x 12 inches.
3. Cool the First Layer: Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. Be careful not to let it set too completely, or the layers could separate.
4. Melt the Semi-Sweet Chocolate for the Middle Layer: Place 6 ounces of semi-sweet chocolate in another small heatproof bowl. Add 1/2 teaspoon of oil. Repeat melting this chocolate, stirring in 20-second increments, until smooth. Stir in the remaining 1/4 teaspoon of peppermint extract after melting. Pour this melted chocolate over the white chocolate layer. Spread it into a smooth layer with the spatula.
5. Cool Again: Put the baking pan back into the refrigerator for another 10–15 minutes until almost completely set.
6. Melt the Remaining White Chocolate for the Top Layer: Take the remaining white chocolate and place it in a small heatproof bowl. Add the last 1/2 teaspoon of oil. Melt it again in the microwave in short increments, stirring until smooth.
7. Combine Layers and Add Candy Canes: Pour this melted white chocolate over the set layers and smooth it out. This top layer does not need peppermint extract. Grab the candy canes, and crush them by placing them in a sealed zipped-top bag, then rolling or banging with a rolling pin or meat mallet until crushed. Sprinkle the crushed candy canes evenly over the top layer of white chocolate.
8. Final Cooling: Refrigerate the bark until it is completely set, which takes about 1 hour. Once hardened, carefully remove it from the pan and peel off the foil or parchment. Break or cut the bark into pieces of your desired size. If it was in the fridge for more than 3–4 hours, let it sit at room temperature for about 10–15 minutes before breaking it, as the layers might separate.
9. Store the Leftovers: Cover and store any leftover bark in the refrigerator for up to 3 weeks. If it’s colder outside, you can leave it at room temperature for a few days, but it may get a little soft.

HOW TO SERVE Peppermint Bark

Serve peppermint bark during holiday gatherings, family events, or cozy nights at home. It pairs wonderfully with hot chocolate or tea. You can place it in a decorative jar or box to give as a gift. For special occasions, you can also serve it on a festive tray or plate as part of a dessert table.

STORAGE & FREEZING: Peppermint Bark

To store peppermint bark, wrap it in plastic wrap or place it in an airtight container. Keep it in the refrigerator to ensure it stays fresh. You can also freeze peppermint bark to keep it longer. Wrap the pieces well and store them in an airtight bag. When you’re ready to enjoy, let it thaw at room temperature for a little while.

SERVING SUGGESTIONS

There are many ways to serve peppermint bark. Here are a few ideas:

• Pack individual pieces in small gift bags for friends and family.
• Create a dessert platter with peppermint bark, cookies, and brownies.
• Add it as a topping on ice cream for a festive treat.
• Crumble it over yogurt or oatmeal for a holiday breakfast.

VARIATIONS

While the classic peppermint bark is delicious, you can try these variations:

• Dark Chocolate Variation: Use dark chocolate instead of semi-sweet chocolate for a rich flavor.
• Nutty Addition: Add chopped nuts like almonds or pecans for a crunchy texture.
• Dipped Pretzels: Dip pretzels in white chocolate and sprinkle with crushed candy canes for a sweet and salty snack.
• Flavored Chocolates: Use flavored chocolates like orange or raspberry to give a twist to your peppermint bark.

FAQs

1. Can I use chocolate chips for this recipe?

Yes, you can use chocolate chips for melting. Just ensure they melt well and blend smoothly.

2. Is peppermint extract necessary?

While peppermint extract adds flavor, you can leave it out if you prefer a plain chocolate bark.

3. Can I use other types of candies instead of candy canes?

Yes, you can use other crushed candies like toffee or chocolate-covered mints for variety.

4. How do I know when the chocolate has melted enough?

The chocolate should be smooth and shiny without any lumps. Stir it after heating to check its consistency.

MAKE-AHEAD TIPS FOR Peppermint Bark

To save time, you can prepare peppermint bark ahead of time. Make the bark a few days before you plan to serve it. Store it properly, wrapped in an airtight container. If you are considering using it as a gift, you can package it nicely and store it until you are ready to give it away. This way, you can enjoy the holiday festivities without the stress of last-minute baking.

Peppermint bark is truly a delightful and simple treat to make. Enjoy the process, and share the joy with family and friends!

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