Peppermint Bark

The Simple Treat of Peppermint and Chocolate

Dec 29, 2008 Mary Peach

This is a recipe for a simple, quick treat, great for the holidays. It's easy to make, and can be done several different ways. Every party guest will love it.

This is a great recipe to use for any occassion. If peppermints and chocolate are your favorite treats, this recipe will be perfect for any time of year.

Ingredients

  • 12 oz. Milk Chocolate
  • 5 Candy Canes, or about 15-20 Peppermint Candies

Directions

  1. Line a 9x12 baking pan or sheet pan with parchment or wax paper.
  2. Use a double boiler to melt the chocolate on low heat. Milk chocolate is good for flavor, but any kind of chocolate works well with the recipe. White chocolate is especially popular for its color, which looks like a blanket of snow in the holidays, but the peppermint shows more in regular chocolates. No double boiler? Melt the chocolate with a regular pot and another pot or bowl that will cover the top of the one with water. It that won't work, melt it in a microwave container at 30 second intervals on 50% power, but don't use the microwave unless absolutely necessary, because it's the easiest place for chocolate to overcook and burn.
  3. While the chocolate is melting, use a food processor and pulse the candy canes for a few seconds, until most of it is just broken up into small pieces. Be especially careful not to let it just blend together, otherwise the mix will turn into fine crumbs and stick together. This can also be done by chopping them up by hand, but it tends to stick to anything wet, so make sure everything used is completely dry before starting to chop up the candy canes. Use whatever kind of candy canes you like. Classic peppermint are obviously an easy pairing, but you can also use spearmint, or even chocolate mint candy canes.
  4. When the chocolate has completely melted and is easy to stir, pour the chocolate onto the lined baking sheet. If using the bowl method to melt the chocolate, be extremely careful, because the bowl will be hot. Once all the chocolate is in the pan, spread it out to about 1/4 inch thickness.
  5. Sprinkle the candy canes over the chocolate. Be generous, because the more there is on the chocolate, the more peppermint taste there is. This is also where the color really comes out for the festivity, so be liberal, but make sure you can still see the chocolate.
  6. Freeze the bark for 15-20 minutes.
  7. Remove from freezer. The bark can be made two different ways. For exact squares, run a knife under hot water and cut the chocolate carefully. For a more festive, tree bark look, drop the pan on the table a few times and it should crack the chocolate in little pieces. If not, run a plain knife through the middle and in a few other places until it's cracked apart into enough pieces for your liking.
  8. Serve on a festive platter and enjoy, or wrap up and give as stocking stuffers and simple gifts!

The copyright of the article Peppermint Bark in Recipes is owned by Mary Peach. Permission to republish Peppermint Bark in print or online must be granted by the author in writing.
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