Dark and White Chocolate Peppermint Bark is so easy to make. You just need a little patience.
This recipe came from Food Network.
You need to melt the chocolate slowly. The best way to do that is with a homemade double boiler.
Put a couple of inches of simmering water in a pot. On top of that put a glass or metal bowl. Make sure the simmering water doesn’t touch the bottom of the bowl. Only steam is allowed to touch that bowl. If it is a shorter pot than what I am using, use less water.
Prepare a cookie sheet by covering it with foil, shiny side up.
Prepare your peppermint candies by chopping them. Use a freezer plastic bag and hit it with a rolling pin, or toss them in a food processor and chop.
Then you simply add your chopped up pieces of semisweet chocolate, reserving a little of the chocolate to add later. Gently stir the chocolate. When it is mostly melted, take it off of the heat and add the reserved chocolate. Continue to stir until completely melted. Add the peppermint extract.
Quickly pour it out onto the foil lined cookie sheet. Using an offset spatula, spread the chocolate out on the cookie sheet. The more you spread it out the thinner the bark will be.Tap it on the counter which will remove any air bubbles as well as smooth out the chocolate. Set it aside until set.
Once the semisweet chocolate is set begin the same process of melting but this time with the white chocolate. Don’t forget to add the Peppermint extract once it is thoroughly melted.
Pour melted white chocolate on top of the set semisweet chocolate. Spread to cover the chocolate layer. Immediately sprinkle the chopped peppermint candies on top of the white chocolate and press in a little. Set it aside, at room temperature, until set.
With this basic technique of melting chocolate you can create a variety of barks.
Enjoy!
Karen
Chocolate Peppermint Bark
Ingredients
- 12 ounces semi-sweet chocolate chopped
- 1 1/2 teaspoons peppermint extract
- 1 lb white chocolate chopped
- 12 round hard peppermint candies
Instructions
- Line a cookie sheet with foil, shiny side up.
- Heat water in a saucepan, about 1-2 inches
- Add the semisweet chocolate to the bowl over the simmering water leaving 3/4 of the chocolate out. Do not let the water touch the bowl.
- Stir until about half of the chocolate is melted. Remove the bowl (don't let the condensation on the bottom of the bowl drip into the chocolate). Add the reserved semisweet chocolate a little at a time until it is all melted. You may need to put the bowl back over the steaming water for a few seconds to help it melt. Take your time. Rushing this step could ruin the chocolate.
- Stir 3/4 of a teaspoon Peppermint extract into the melted semisweet chocolate. Pour onto the cookie sheet and spread evenly to desired thickness. Tap cookie sheet on counter to get rid of air bubbles. Set aside to cool.
- Melt the white chocolate in the same way as the semisweet chocolate. This time, reserve one cup of the chocolate to add after you have removed the half melted white chocolate. When completely melted,add 3/4 teaspoon Peppermint extract and stir. Pour the melted white chocolate over the semisweet layer and spread to cover. Sprinkle with the crushed peppermint candies. Press the candies a little to make sure they stick.
- Set aside at room temperature until cooled. Lift the foil off of the cookie sheet and break the bark into pieces. Store in an air tight container at room temperature for up to two weeks.
Notes
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