With the holidays around the corner, it is time for my annual cookie baking extravaganza! This year in addition to making some of my favorites (Monster cookies, Peanut Butter Blossoms, Reindeer Chow, & Butter Pecan Cookies), I decided to give the Peppermint Bark a try. After sometime spent looking at various recipes I opt’d to try the Food Networks, Almost- Famous Peppermint Bark. Below is the recipe with the edits that I made denoted in bold. I am sure I will make again this holiday season, and I will make note to take step by step photos to update this post with!
- 12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
- 1 1/2 teaspoons peppermint extract
- 1 pound good-quality white chocolate, chopped into 1/2-inch pieces
- 3 candy canes or 12 round hard peppermint candies, crushed (I started with 6 candy canes & used more until I was happy with how they looked on top)
- I stared by putting candy canes into a gallon ziplock bag and then used a rolling pin to break them up. I started with 6, and added a few more..
- Line a 9-by-13-inch baking dish with aluminum
foil, shiny-side up; smooth out any wrinkles.
- Heat 1 inch of water in a
saucepan over low heat until steaming.
- Put all but 3/4 cup
of the semisweet chocolate in a heatproof bowl. Set the bowl over the
saucepan of steaming water (do not let the bowl touch the water) and
stir until one-third of the chocolate is melted. Remove the bowl from
the saucepan; keep the steaming water over low heat. Gradually stir the
reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a
time, until all of the chocolate is melted. Return the bowl to the
saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if
needed. Do not rush this step: It may take up to 10 minutes to melt the
chocolate. note it took me the full 10 minutes…
- Wipe off any moisture from the bottom of the bowl.
Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly
pour into the prepared baking dish and spread in an even layer. Firmly
tap the dish against the counter to remove any air bubbles. Set aside at
room temperature until almost set, about 10 minutes.
- Meanwhile, put all but 1 cup of the white chocolate in a large heatproof
bowl and repeat the melting process over the steaming water; dry off
the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint
extract; pour over the semisweet chocolate and spread in an even layer.
(note i then used a knife and swirled the chocolates together, becuase I liked the way it looked)
- Sprinkle immediately with the crushed candy canes, gently pressing them
into the white chocolate. or swirled chocolate if you are me)
- Set aside at room temperature until firm,
about 1 hour.
- Lift the bark out of the pan using the foil and break it
- Store in an airtight container at room temperature for up
to 2 weeks.