Peppermint Bark

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Tis the season my friends! To bake your heart out, eat your heart out, and to do it alongside your best friends and family. I enjoy every second of it. Especially the part where I bake my heart out!

Today’s recipe is peppermint bark. People go crazy for this stuff, myself included. Sadly, I never had peppermint bark until my husband’s godmother gave us a box when we first started dating. Love. At first taste. Since that time, I’ve made peppermint bark every year. Last year, I perfected my recipe enough to spread the cheer ( i.e. give it away). Today I brought in treat bags for my coworkers, and we had plowed through it by 2 p.m. Here’s hoping that you recipe lasts a tad bit longer!

best

Ingredients
12 oz semi sweet chocolate, chopped or chips
12 oz white chocolate, chopped or chips
1/2 tsp shortening
3/4 tsp peppermint extract
3 candy canes, crushed

Directions

1. Carefully line a 9 x 13 baking pan with tinfoil, avoiding making lines or crinkles. No need to grease it.

2. Heat 1 inch of water in the bottom of a double boiler, on medium-low heat. When it starts to steam, add top bowl, and place 1/6 of the bittersweet chocolate inside. Stir as it melts, about 20 seconds. Remove top bowl from heat, and continue to stir as chocolate melts. If you need additional heat, place top bowl back onto lower bowl for 10 seconds at a time, and then removing and stirring until you need to apply more heat (melting the chocolate off the heat helps to temper it, which will allow you to keep this recipe out of the fridge once its done). Once the initial portion melts, add in another 1/6, and repeat. Do this until all of the chocolate is melted.

semisweet melting

3. Once chocolate is melted, stir in the peppermint extract.

4. Pour chocolate over tinfoil and spread evenly across pan.

semisweet spread

5. Set aside to harden. Wait approximately 5 minutes, or if you are like me and only have one double boiler, take this time to clean it thoroughly! Just one speck of semi sweet chocolate can darken the white chocolate.

6. After 5 minutes, or however long it took you to clean, continue the same process as step 2, except with the white chocolate chips. When you have used half of the white chocolate chips, add the shortening. White chocolate does not melt as easily, so I think this helps to make a smooth, melted white chocolate mixture.

whitemelt

7. Once white chocolate is melted, pour it on top of the semi sweet chocolate and spread evenly throughout the span. Immediately sprinkle the crushed candy cane pieces, and press them into the white chocolate. I cannot emphasize how quickly you should do this. My last batch lost a bunch of candy cane because it hardened before I pressed it into the white chocolate.

whitespread

spread

8. Allow to set for approximately 1 1/2 hours. Afterwards, carefully peel off the tinfoil, and place the sheet of peppermint bark on a cutting board. Using a knife, cut pieces to your liking.

chopped

9. Store in an airtight container. It will likely last longer than a week, but I know you won’t let it last that long!

When I first started making peppermint bark, the recipes I used called for a lot more peppermint extract. My favorite part of this recipe is that the peppermint flavor isn’t overwhelming. That means you can eat more without getting pepper minted out!

Hungry for more great recipes? Explore more Lawyer in the Kitchen!

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One comment

  1. […] content. What did I make? Well, only 4 cookie sheets worth of spiced nuts, 2 sheets of peppermint bark, nut snowballs, sugar cookies, and spritz cookies! It was well worth it. Our kitchen smelled […]

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