Peppermint Bark

I cannot believe how easy it was to make this Christmas Peppermint Bark. And there is still time for you to make it before the big day! It took no time at all and is really delicious; better than what you buy in the store, but isn’t that almost always the case?!

It is also a perfect hostess gift and fits well with a bunch of other Christmas treats as a present. I went a little crazy this season baking and making treats, but I love doing it and it has given me tons of pleasure!

So this year I made Coconut Showmen, Gingerbread Biscotti’s, Pistachio Pinwheel cookies, Sweet and Spicy nuts, and the Peppermint Bark. I will share these recipes over the next few weeks. With the exception of the Bark and Snowmen, these treats could be enjoyed all year. The most fun to make were the Coconut Showmen. The most difficult, but also the best, were the Pistachio pinwheels.

Back to the Bark:

Use a good quality white and semi-sweet dark chocolate. My favorite is Ghirardelli. The company has a fascinating history and if you want to learn more, click on: https://www.ghirardelli.com/about-ghirardelli-history?srsltid=AfmBOoq5zGNXEZHwXNOAkT0Q31qjfeJynfzShtPCBTMOytDI219UlNTW

Domenico Ghirardelli founded Ghirardelli Chocolate in San Francisco in the mid-1800’s. Born in Rapallo, Italy, he apprenticed with a local candy maker at a young age. And, as they say, the rest is history!

For this recipe, you may also choose a whole bar and break it up, but using bits is easier and saves you a step.

Line a 13 x 18″ baking sheet with parchment paper.

Fill the bottom of a large pot with about 3″ of water and bring to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl or another pot on top creating a double boiler.

Add the semi-sweet chocolate and stir occasionally until the chocolate melts. This takes only a few minutes.

Stir in 1/2 tsp. peppermint extract. Pour the melted chocolate into the prepared baking sheet and spread into an even layer, about 1/8″ thick, using an offset spatula. Refrigerate until set; about 20 minutes.

Over the same pot of barely simmering water, place another heatproof bowl.

Add the white chocolate and stir until melted.

Pour the white chocolate over the ‘set’ semi-sweet chocolate spreading evenly, then top with crushed candy canes pressing them lightly into the chocolates.

Refrigerate until set; again about 20 minutes.

When it is set, break into pieces and that’s it, you’re done!

WISHING YOU ALL A VERY MERRY, BLESSED,

HAPPY HOLIDAY FILLED WITH JOY, MAGIC,

AND CHRISTMAS LOVE!

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Peppermint Bark

Classic blend of white and dark chocolate with the crunch and punch of peppermint.

Ingredients

• 12 oz. Semi-sweet chocolate
• 12 oz. White chocolate
• 1/2 tsp. Peppermint extract
• 1/2 cup Crushed candy canes or peppermint candies

Instructions

• Line a 13 x 18" sheet pan with parchment paper.
• Fill the bottom of a large pot with about 3 inches water and bring to a simmer over medium heat. Reduce heat to low, then place a heat-proof bowl or another pot on top.
• Add the semi-sweet chocolate and stir occasionally until chocolate melts.
• Stir in 1/2 tsp. peppermint extract. Pour the chocolate into the prepared sheet pan and spread using an offset spatula creating an even layer about 1/8" thick. Refrigerate until set; about 20 minutes.
• Over the same pot of barely simmering water, place another pot or heat-proof bowl. Add the white chocolate and stir until melted. Pour over the 'set' semi-sweet chocolate spreading evenly, then top with crushed peppermint candy. Press the peppermint lightly into the warm white chocolate.
• Refrigerate until set; about 20 minutes. When set, break into uneven pieces.