Peppermint Bark

Ingredients

Instructions

  1. Cover the bottom of a cookie sheet with parchment paper; set aside.
  2. Place candy canes in a plastic bag with a zipper or in between 2 pieces of waxed paper.
  3. If you use waxed paper fold and seal the seams so that the candy cane pieces do not come out during the crushing process.
  4. Place the plastic bag or waxed paper on top of a dish towel.
  5. Fold the dish towel over to cover the bag.
  6. Using a heavy, flat object coarsely crush the candy canes. A meat tenderizer or heavy frying pan will work well for this step.
  7. Empty the crushed candy canes into a small bowl and set aside.
  8. Pour 1 to 2-inches of water into a small saucepan.
  9. Bring the water to a boil.
  10. Find a small heatproof bowl that will sit inside the saucepan opening. Make sure the bottom of the bowl does not touch the water.
  11. Place the dark chocolate in the small bowl.
  12. Set the bowl inside of the saucepan of boiling water.
  13. Using a dry spatula, stir the dark chocolate occasionally until it has melted.
  14. Once the dark chocolate has melted, remove from heat.
  15. Use a towel to wipe any moisture off of the outside of the bowl.
  16. Pour the dark chocolate onto the parchment paper.
  17. Using the spatula, gently spread the dark chocolate out so that there is a thin, even layer. It should be approximately an ⅛-inch to ¼-inch thick.
  18. Sprinkle half of the crushed peppermint candy canes over the top of the dark chocolate.
  19. Leaving the dark chocolate uncovered, refrigerate for 2 hours or until set.
  20. Wash and thoroughly dry the bowl and spatula and set aside for use when melting the white chocolate.
  21. Once the dark chocolate is set it is time to begin the process of melting the white chocolate.
  22. Bring the water in the saucepan to a boil.
  23. Place the white chocolate in the small heatproof bowl.
  24. Set the bowl inside of the saucepan. Make sure the bottom of the bowl does not touch the water.
  25. Using a dry spatula, stir the white chocolate occasionally until it has melted.
  26. Once the white chocolate has melted, remove from heat.
  27. Use a towel to wipe any moisture off of the outside of the bowl.
  28. Pour the white chocolate over the hardened dark chocolate.
  29. Working fast, use the spatula to spread the white chocolate over the dark chocolate.
  30. Sprinkle the white chocolate with the remaining crushed peppermint candy canes.
  31. Leaving the bark uncovered, refrigerate for 2 hours or until set.
  32. Once both the dark and white chocolate have hardened break the bark into small pieces with your hands. You can also break the bark by inserting a sharp knife vertically into the bark and gently tapping it with the palm of your hand or a heavy flat object.
  33. Serve or package and give as holiday gifts.

Comments

It is best to eat the bark soon after it has been made.

Refrigerate or freeze unused portions.

If you are packaging the bark to be given out as gifts, refrigerate or freeze until the delivery date.

Peppermint can overpower all other flavors. If you are giving the bark out along with holiday cookies or candy, place it in a separate container.

Dark chocolate works best for this recipe. Try to find a dark chocolate that is at least 60 percent dark chocolate.

When melting the chocolate make sure the utensil you use is dry. Water can cause white chocolate to separate.

It is important to leave the chocolate uncovered while it is hardening in the refrigerator. Covering it can cause condensation to form on the chocolate and that in turn will discolor the chocolate.

If you have children who are interested in learning how to cook, this is a very easy and fun recipe to try.

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