Description
Customizable homemade peppermint bark rich with your favorite white and dark chocolate and a smattering of festive candy cane pieces. Pack it up in a tin for an almost instant gift.
Ingredients
Scale
- 12 oz chocolate chips
- 12 oz white chocolate bars
- 4 oz peppermint candy (use canes, sticks, starlight mints, etc)
Instructions
- Line a sheet tray with a silicone mat that fits it, or line it with a piece of parchment. If you use parchment, spritz the pan lightly first with cooking spray so that the parchment doesn’t shift in the pan.
- Fill a double boiler with about 1” of water and bring it to a boil over medium heat. When the water is boiling, lower the heat to its lowest setting.
- Place about half the chocolate chips in the top of the double boiler. Place the chocolate over the hot water, stirring occasionally until it is melted completely.
- Take the chocolate off the heat and add the rest of the chocolate chips to the melted chocolate. Stir occasionally until all of the chocolate is melted.
- Use a large offset spatula to spread the melted chocolate in your prepared sheet tray. Do your best to spread the chocolate evenly, but know that you don’t have to do this perfectly.
- Place the pan in the freezer for 5-10 minutes to set the chocolate. If the chocolate cracks, don’t worry about it.
- Place the peppermint candy in a plastic bag. Whack the candy with a rolling pin to crush it into small pieces. Try to shoot for large sprinkle size and less peppermint dust as you’re crushing the candy.
- Meanwhile fill a heatproof bowl with the white chocolate and place it over the hot water. If the water got cold when you took the dark chocolate off the heat, turn the heat back on to the lowest setting on your stove. White chocolate is much more sensitive to heat, so you never want to melt white chocolate over a high temperature.
- Stir the white chocolate occasionally until it melts completely. Set the bowl back over the hot water for a few seconds at a time to keep it melting.
- Spread the white chocolate over the set dark chocolate in a thin layer. You decide if you want it to be drizzled over or if you want to make stripes of white chocolate. Both look great!
- Once you’ve topped the dark chocolate with the white chocolate, scatter the candy cane pieces over the white chocolate.
- Place the pan back in the freezer until both chocolates are completely set.
- When the tray is set, peel back the silicone mat (or parchment) from the bark. Break the bark into irregular pieces.
Package up the bark in jars, decorative bags or in tins. Store the bark separate from any other treats as the peppermint flavor can leach into other cookies, making them taste like peppermint. 