Classic Peppermint Bark

Peppermint bark is one of my favorite holiday treats. It's a perfect project for a cold night in, and the results are definitely worth it.

How is it made?

There are 3 main components of peppermint bark: the dark chocolate bottom, the white chocolate middle layer, and the crushed candy-canes on top. The process is pretty straight forward. Start off by melting dark chocolate and spread on an baking sheet. While it is setting in the freezer, melt the white chocolate. Spread that on top and sprinkle with some peppermint shards.

Tips

Melting Chocolate

- In the microwave: place chocolate in a microwave-safe bowl. Microwave for 30 seconds intervals, stirring in between, until the chocolate is completely melted.

- If you do not have a microwave to melt chocolate, make a double boiler. This is done by filling a small pot with a 1/2 inch of water and simmering it over medium-high heat. Make sure the water does not touch the bottom of the bowl. Then add a heatproof bowl on top with your chocolate, and stir until it is glossy and melted. The bowl will get hot, make sure that you use a glove or potholder when stirring.

- Freezing the layers in between is optional but it makes the process a lot cleaner and quicker

- For making the shards, I recommend dropping the sheet of chocolate on the table first; cutting the sheet usually results in small scraps instead of clean slabs. To pare down large chunks, run a large knife under hot water and then carefully cut into desire size.

Dietary Information

This recipe is vegetarian.

Peppermint Bark

5 minutes active time

30 minutes freezing

Ingredients

- 10 oz semi-sweet chocolate chips

- 10 oz white chocolate chips (plus extra for sprinkling)

- 2 crushed candy canes

Method

In the microwave or on a double boiler (see tips) melt the dark chocolate. Line a baking tray (1/2 tray is best) or large plate with wax paper. Spread the chocolate in an even layer. I prefer about 1/4 inch thick. Let set on the countertop, or place in the freezer for 10 minutes to set.
In the meantime, melt the white chocolate. Take the set dark-chocolate base out and repeat the process with the white chocolate, spreading it evenly over the dark chocolate. Make sure that no dark chocolate is peaking through. Work quickly so that the heat from the white chocolate does not melt the set bottom layer. While white chocolate is still liquid, sprinkle with crushed candy canes and mini white chocolate chips if using. Keep on countertop until both layers are set, or whack in the freezer for 20 minutes.
Break apart and enjoy!