Peppermint Bark Recipe

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Peppermint Bark Recipe

Peppermint Bark Recipe
Peppermint Bark is one of my favorite holiday treats. I mean who doesn’t love chocolate and mint? I always run into problems with the cost of buying it. I never want to part with $10 for 1/2 lb or less of chocolate.. to me that’s just silly. So instead I make it at home, from scratch and have enough to share with family!

Peppermint Bark Recipe

Ingredients:

  • 12 oz chocolate chips
  • 1 lb (16 oz) white chocolate chips (I use Ghirardelli – YUM!)
  • 1/2 tsp peppermint extract
  • 1/2 cup peppermint candies, crushed (I use 6 candy canes)

Directions:

1. Unwrap your candy canes and put them in a zip top bag. Use a rolling pin, meat mallet or a can of veggies to crush them into small pieces.

Peppermint Bark Recipe

2. Preheat your oven to 250 degrees. Line a 9″ x 13″ cookie sheet with 1 inch walls with tin foil letting it over over the edges.

3. Grease the tin foil with Pam, or use butter.

4. Put an even layer of the chocolate chips on the foil and bake for 5 minutes, or until just melted. Remove from oven and use your spatula to smooth them out completely. Place in your refrigerator until cold and firm, around 30 minutes.

Peppermint Bark Recipe

5. In a double boiler melt your white chocolate. You can do this in the microwave as well if you know how to do it without burning the chocolate. When it’s almost completely melted add in extract.

6. Pour white chocolate over the milk chocolate and quickly smooth it out with a spatula. Take your bag of crushed candy and pour it on top. Gently press your candy into the white chocolate.

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7. Return to refrigerator and allow to set for about an hour. Use the extra foil and lift from the pan. Take the candy to the sink and shake the extra candy off. Remove the foil from the back of the candy.

8. You can either cut the candy into strips or break it into pieces. It will be thick and I’ve always found it hard to cut, so I break it into bite size chunks.

It is best stored in a container in the fridge, but can sit out at room temperature. Enjoy!

Peppermint Bark Recipe

Peppermint Bark Recipe

Ingredients

  • 12 oz chocolate chips
  • 1 lb (16 oz) white chocolate chips
  • 1/2 tsp peppermint extract
  • 1/2 cup peppermint candies, crushed

Instructions

  1. Unwrap your candy canes and put them in a zip top bag. Use a rolling pin, meat mallet or a can of veggies to crush them into small pieces.
  2. Preheat your oven to 250 degrees. Line a 9" x 13" cookie sheet with 1 inch walls with tin foil letting it over over the edges.
  3. Grease the tin foil with Pam, or use butter.
  4. Put an even layer of the chocolate chips on the foil and bake for 5 minutes, or until just melted. Remove from oven and use your spatula to smooth them out completely. Place in your refrigerator until cold and firm, around 30 minutes.
  5. In a double boiler melt your white chocolate. You can do this in the microwave as well if you know how to do it without burning the chocolate. When it's almost completely melted add in extract.
  6. Pour white chocolate over the milk chocolate and quickly smooth it out with a spatula. Take your bag of crushed candy and pour it on top. Gently press your candy into the white chocolate.
  7. Return to refrigerator and allow to set for about an hour. Use the extra foil and lift from the pan. Take the candy to the sink and shake the extra candy off. Remove the foil from the back of the candy.You can either cut the candy into strips or break it into pieces. It will be thick and I've always found it hard to cut, so I break it into bite size chunks.
  8. It is best stored in a container in the fridge, but can sit out at room temperature. Enjoy!
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