Peppermint Bark

I’ve been looking for something new to do for Christmas this year and peppermint bark was a new one for me. I know this is a totally weird story, but it always reminds me of going to see my ob-gyn when I was pregnant. It was my first among many appointments and I remember her rushing in the room to congratulate my husband and me. She just so happen to be eating peppermint bark and why I remember this, I haven’t a clue. It’s a good memory, so I’ll take it.

Anyway, so I had never made any peppermint bark until today. My husband’s going to a Christmas party tomorrow and some of the folks who are attending don’t eat gluten. This seemed like a good alternative for him to bring and it gave me something new to try. It’s quick and easy, so it’s perfect for busy people.

Peppermint Bark


Peppermint Bark

1 1/2 bags (about 2 c.) of dark chocolate*
1 bag (about 10 oz.) of white chocolate*
6 peppermint candy canes, crushed fine

*It’s important to use quality chocolate when you’re making something where chocolate is the star. I prefer Guittard.

Melt the dark chocolate in a double boiler or in a microwave. If you’re using a microwave, keep a close eye on it and stir it around every 30 seconds to avoid burning. Also, it’s important everything is clean and dry. Remember, water causes chocolate to seize. If you want a shimmer to your chocolate, you can add a tablespoon of vegetable oil or a little paraffin while it melts. Once the chocolate is melted, pour and spread evenly into a jelly roll pan that’s been lined with parchment paper with a little overlap to make it easy to get out. The size jelly roll pan I used for this one was 10″ x 13″. It’ll produce thicker bark, so for thinner bark, you can use a larger one. Freeze for 20 minutes.

While the dark chocolate freezes, melt the white chocolate the same way you did the dark. Pour and spread over the frozen dark chocolate. Sprinkle the crushed candy canes on the top and gently pat down to help them stick. Freeze for another 20 minutes.

Remove from pan and break apart with a sharp knife or if you’re really talented, you can try to cut these in nice squares.


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