WHAT’S FOR A SWEET TREAT?

Peppermint Bark

/5
COOK TIME
TOTAL TIME
30 min + chill time
SERVINGS
20-40 pieces

How freaking addicting is peppermint bark? And pretty, so so pretty.  It is so simple to make but so difficult to put down. Peppermint bark always makes me think of William’s Sonoma and those cute red and white tins. (again with the tins, I have an issue I think) They always have it out as samples during the holidays along with the insanely good hot chocolate and I never know if it’s acceptable to go back for more than one. I feel guilty so I usually never go back. I have the same issue at Costco. Or I’ll stand there and talk to the lady giving out samples and act like I’m really interested in getting the dumplings or the mini pizzas or the biscotti. I just want the sample lady to feel like she’s doing a good job. I’m a people pleaser, it’s an issue. 

You can go buy the peppermint bark at Williams Sonoma OR you can make your own, give it as gifts to friends and family and feel fabulous from all the compliments you’ll get. (buy a cute tin at Hobby Lobby, they’ll never know the difference). 

This stuff is super simple, very few ingredients. If I have one tip, it would be to use a higher quality chocolate/white chocolate. I would recommend the Ghiradelli chocolates, insanely good and easy to melt. 

How is your holiday baking going? Are you guys fans of peppermint bark? Head over to Facebook and Instagram and follow me @lolohomekitchen. Also, tag #lolohk in any of your Lolo’s creations, I love to see what you are baking!

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Peppermint Bark

This stuff is super simple, very few ingredients. If I have one tip, it would be to use a higher quality chocolate/white chocolate. I would recommend the Ghirardelli chocolates, insanely good and easy to melt.

Prep time: 30 min + chill time  |  Cook time:   |  Total: 30 min + chill time

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Ingredients

12 ounces white chocolate, broken into pieces (6 ounces for top and bottom layer)

6 ounces semi-sweet chocolate, broken into pieces

1 and 1/2 teaspoons vegetable, coconut, or canola oil (1/2 teaspoon for each layer)

1/2 teaspoon peppermint extract, (1/4 for the white and 1/4 for the semisweet chocolate

3 regular size candy canes, crushed

Instructions

  1. Line a 9 inch square pan with parchment paper or foil. If you want thinner layers, then you can use a 9×13 pan as well.
  2. Take half of the white chocolate (6 ounces) and in a microwave safe bowl, add 1/2 teaspoon of oil and microwave in 15 second increments. Stirring after each time. (You can also melt the chocolate in a double boiler)
  3. After melted, add 1/4 teaspoon on the peppermint extract and stir together. Pour the white chocolate onto the baking pan and spread out evenly. Place in the refrigerator for 10-15 minutes (or freeze for 8 minutes) or until almost set.
  4. Now, take the semi sweet chocolate and oil and melt in the same way. Once melted, add the peppermint extract. Pour the semi sweet layer over the white chocolate and spread evenly. Refrigerate again for 10-15 minutes (or freeze for 8 minutes) until almost set.
  5. One last time with the rest of the white chocolate. (6 ounces) and oil, melt in 15 second increments until melted. (this layer does not have peppermint in it) Pour over the semi sweet layer and spread evenly.
  6. Sprinkle the crushed cant canes over the top layer while still warm. To crush candy canes, I either use a food processor or put them in a ziploc and smash with a rolling pin or heavy mug.
  7. Place into the fridge again until set completely then remove and break into pieces. Store in the fridge until ready to eat.

Notes

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