Peppermint bark is one my favorite holiday treat! I love the creamy chocolate and crunch the candy canes produce. These make great gifts and the ingredients are really easy to come by.
You can find all sorts of packaged peppermint bark in the stores but if you, like I have noticed the price. it's far from fair. It's a pretty easy recipe to make and seems simple enough. The only problem I had was with the white chocolate; specifically while pouring the white chocolate onto the cooled dark chocolate. The dark chocolate melted slightly and started to swirl in with the white chocolate . I'm not sure what I did wrong, if anyone has some idea on how to fix this please let me know ;-) all in all the recipe was a success.
This recipe uses a peppermint ganache in the middle it really is good (In the pictures I omitted the ganache)
But you should really try it! also make sure you use good chocolate like ghirardelli.
‘You shall love your neighbor as yourself.’ There is no other commandment greater than these.”
Layered Peppermint Bark
- 20 ounces white chocolate, coarsely chopped, divided
- 30 peppermint candies, crushed, divided (don't use the food processor, make sure you use a zip-lock bag and your rolling pin)
- 10 ounces dark chocolate, coarsely chopped
- 6 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Line a 9x13 inch baking pan with aluminum foil or parchment paper.
- Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15-30 minutes.
- Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 30 minutes.
- Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 30 minutes. Cut or break into small pieces to serve.