Comments on: Peppermint Bark

By: Chocolate Bark with Cardamom, Apricots, and Pistachios Recipe | Leite's Culinaria

Fri, 06 Jan 2012 15:02:11 +0000

[...] Peppermint Bark from Brown Eyed Baker [...]

By: Its been officially 27 days… « Bananas for Coffee

Its been officially 27 days… « Bananas for Coffee — Wed, 28 Dec 2011 08:59:59 +0000

[...] Peppermint Bark [...]

By: Dena

Dena — Tue, 27 Dec 2011 20:47:52 +0000

Hi Michelle,

Thanks so much for the info. I used the Ghiradelli chips for the chocolate and the Ghiradelli candy making dipping bar for the white portion. I am going to try the regular baking bar for both portions before trying the candy dipping bar. I swear I’ve gained 15 lbs making candy and cookies this year so maybe I should just hold off until Valentine’s Day before giving it a “retry”…lol Thanks again.

By: Michelle

Michelle — Mon, 26 Dec 2011 22:46:32 +0000

Hi Dena, I live in Pittsburgh as well, and always use Ghiradelli baking bars for this peppermint bark. It’s readily available at Giant Eagle.

By: GM

GM — Sun, 25 Dec 2011 00:39:40 +0000

The brand of chocolate I like is “Callebaut”. I believe it’s a fair trade Belgian chocolate. If you have any “Whole Foods” stores where you live, they should have it. You can probably google it too and find it close to you. Good luck!

By: Dena

Dena — Sat, 24 Dec 2011 03:34:12 +0000

Hi GM,

Can you give me a specific brand to buy for both the white and dark? I live in the Pittsburgh PA area — I have access to most brands being in a larger metro area.

Happy Holidays

By: More Christmas cheer | Life After School

More Christmas cheer | Life After School — Wed, 21 Dec 2011 15:19:43 +0000

[...] Christmas treat we were making. After seeing how cool it looked, we’d also decided to try peppermint bark. In some ways it felt like we were cheating since it’s really only three ingredients, and [...]

By: Michelle

Michelle — Tue, 20 Dec 2011 23:49:17 +0000

Yes, definitely. Just microwave on 50% power in 30-second increments, stirring after each, until it’s completely melted and smooth.

By: Kelly

Kelly — Tue, 20 Dec 2011 20:34:40 +0000

I don’t have a double boiler. Can I microwave the chocolate?

By: Michelle

Michelle — Tue, 20 Dec 2011 05:41:42 +0000

I actually mentioned above that I don’t use the white chips, only the baking bar. The properties do seem to be different.

By: GM

GM — Mon, 19 Dec 2011 08:00:38 +0000

Confirmed, changing from Ghiradeli white chips to a higher quality chocolate fixed the problem with the white and dark chocolate separating when cut. Just made a new batch and it came out great! Let it cool at room temperature also, didn’t use the refrigerator at all.

By: samantha

samantha — Sun, 18 Dec 2011 18:32:31 +0000

mine did this too!

By: GM

GM — Sun, 18 Dec 2011 09:08:46 +0000

I am convinced that the problem is the ghiradeli white chocolate causing the separation. Will be testing this tomorrow.

By: 22 Easy Recipes for Fabulous Holiday Gifts from Your Kitchen

22 Easy Recipes for Fabulous Holiday Gifts from Your Kitchen — Sun, 18 Dec 2011 04:35:22 +0000

[...] browneyedbaker.com [...]

By: Barking Up The RIGHT Tree | From Cupcakes To Caviar

Barking Up The RIGHT Tree | From Cupcakes To Caviar — Sun, 18 Dec 2011 03:01:59 +0000

[...] to pick with a few of you. Why you ask? Because if I get fat, it’s your fault. Yep; YOU and YOU and YOU and Even YOU [...]

By: Dena

Dena — Sat, 17 Dec 2011 20:04:57 +0000

I really would consider myself a great cook and baker but this bark has me completely frustrated. I have made 4 batches of this bark with different variations and recipes from the internet. The taste is unmatchable ….the process frustrating. MY bark always separates. I just read through all the comments. I am going to try a quick refrigeration of the white and then put chocolate on pull it out and score it and then use only the knife to break apart. I use Ghiradelli etc..but still having issues Michelle…I feel like such an amatuer w/ this bark Why can’t it just “work”

I just glued a batch together…ugh….. trying again in about an hour. Montra…never give up….lol

By: Peppermint Whoopie Pies | Christmas Recipes | Brown Eyed Baker

Peppermint Whoopie Pies | Christmas Recipes | Brown Eyed Baker — Thu, 15 Dec 2011 05:02:48 +0000

[...] how I love the combination of chocolate and peppermint. This time of year I typically turn to peppermint bark to get my fix, but this year wanted to try something new and fun. I’ve experimented with some [...]

By: wendie

wendie — Tue, 13 Dec 2011 06:32:29 +0000

I had this separation issue when I 1st tried this, did some research on the internet and found out a couple of things – the chocolate layer should just be cool not cold, you barely want it set up. White chocolate in particular is pretty finicky so dont use chips use bars, my white chocolate chips seized up on me and were useless now I use bars and it works much better. I can still use chips for my dark layer. Peppermint oil works great use it in the dark chocolate layer. Good luck! Im still working to perfect this but after reading several blogs and cooking answers on this question, its a common issue when making bark!

By: Michelle

Michelle — Tue, 13 Dec 2011 04:18:39 +0000

Hi GM, I have never added oil, so I’m not sure what this would do, although I feel like it would cause the chocolate to separate, not fuse. I still haven’t had this separation problem after almost 7 years of making it. Instead of using chips, I would recommend actual chocolate bars (Ghiradelli sells them in 4 oz sizes), they may melt and fuse together better.

By: GM

GM — Mon, 12 Dec 2011 04:53:20 +0000

I too had the problem of the layers separating. I used Ghirardelli white chocolate chips and Bakers Dark Chocolate. I did have a thinner layer of dark chocolate than the white, maybe that was the issue. I let the dark chocolate sit on the counter for about 15 minutes, then put it in the fridge for another 15 before adding the white on top.

I am going to try this again with blocks of chocolate that I bought from whole foods after this batch is gone.

Does adding oil help these fuse together?

By: Sara

Sara — Mon, 05 Dec 2011 18:49:33 +0000

I made this and added a pretzel layer underneath as well – was a huge hit!

By: Michelle

Michelle — Tue, 29 Nov 2011 00:06:25 +0000

Hi Carla, I think my cookie sheet is something like 10×15, although I don’t spread the chocolate over the entire sheet, I keep a good border around the edges so the chocolate doesn’t melt off the sides

By: Carla

Carla — Mon, 28 Nov 2011 22:21:07 +0000

This bark looks wonderful. I was wondering what size cookie sheet do you use?

By: Michelle

Michelle — Sat, 26 Nov 2011 16:36:41 +0000

Hi Wendie, A number of people have mentioned this as a problem, but I’ve never experienced it. I would try putting the dark chocolate layer in the fridge for just 15 minutes or so, and then pour the white on, this might keep it from getting too hard and separating.

By: Wendie

Wendie — Sat, 26 Nov 2011 01:19:48 +0000

I have a question, I made the bark today but when I went to break it apart the white layer completely separated from the dark. Any idea how to prevent this? Id like to use this recipe for Christmas presents this year!