18 Dec
Posted as Candies and Confections
I made peppermint bark for the first time last Christmas and I found it so easy yet such a luxurious-looking treat that I decided I would make it once again for the gifts I am giving to some friends and family. I do not include any peppermint oil or extract in mine, as I like the mint flavor that comes from the crushed candy canes, however you could certainly add it if you want more of a peppermint punch! I’ve also found that trying to actually “cut” the bark doesn’t work so well – a better method is to merely take the tip of a sharp knife and insert it into the bark and apply some pressure, which will start the bark breaking into pieces.
1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed
1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!
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Wow your bark came out MUCH prettier than mine! Nice job!
so pretty! i was planning on making chocolate/peanut bark today, but this looks so festive. i might just have to pick up some candy canes and give this one a shot! yummm!
your peppermint bark is beautiful!
With white and dark chocolate, who can resist?
I love the two colors of chocolate together with the peppermint pieces on top. It looks so perfect and professional.
Mmmm…. I’m just now whipping up a batch of these and my apartment smells great. While getting chocolate blocks at the grocery I noticed butterscotch ones as well. I think I’ll try making a pumpkin batch – first layer of butterscotch, topped with a caramel drizzle, and some kind of pumpkin candy…. now just to figure out the candy! Thanks for the spectacular post!
HANNAH–Oh I hope you enjoy it! I love this stuff, I go nuts on it at Christmas! Your pumpkin variation sounds just fantastic, I’d love to see if/when you do it!
I tried the recipe and the dark and white chocolate layers didn’t stick to each other, so when I broke it apart the layers seperated, any suggestions?
I’ve wanted to try this since I stumbled on your blog several weeks ago. I figured that since tomorrow is December 1, tonight would be a great night to try it out! Here’s a picture of the finished product:
http://i38.tinypic.com/juk6d1.jpg
I think it came out beautifully! I’ve seen other barks in stores and online that are solid white chocolate with candy cane mixed in… nowhere near as pretty or festive, in my opinion. I can’t wait to take this in to work tomorrow for everyone to enjoy! Thanks for such a simple and wonderful idea/recipe! Happy holidays!!
Looks delicious. I LOVE peppermint bark and it is so expensive to purchase so making it is a great option. If you are looking for a new way to use the bark try it in place of chocolate chips in a chocolate chip cookie recipe. Check out the one on my blog: http://hiphostess.wordpress.com/2008/12/23/peppermint-bark-chocolate-chip-cookies/
Thanks for the post!
I made this yesterday, and while it is wonderfully delicious, the layers did not stay together at all. Any tips? thanks for the terrific idea!
Hi Laurel – Hmmm, that’s odd that the layers didn’t stay together. I’ve made this recipe countless times, and that has never happened. Did you do anything differently by chance?
my layers separated too! so sad
I had an issue with the layers separating when I made my first pan last year.
I had the dark chocolate in the freezer to set-up and took it out only right before I needed it to spread the white chocolate. It was rock hard, super cold and didn’t melt at all when I started to pour the white chocolate on to spread…
After that first pan, I started letting the dark chocolate sit on the counter at room temp as I melted the white chocolate. It wasn’t nearly as rock-hard or cold when it came time to spread the white chocolate on top.
I don’t know if that really helped or not, but it seemed like the bottom (dark chocolate) layer “fused” better with the top (white chocolate) layer when it had a chance to “warm up” a little bit.
Hi Tiffany,
I am so sorry to hear that your layers separated! I just made two batches of bark in the last week and didn’t have any issues. Since others have mentioned it, you may want to try setting the chocolate layer in the refrigerator instead of the freezer or letting it sit out for a bit before pouring on the white chocolate layer. Please let me know if you try it again – I hope you have better luck!