Tuesday, December 23, 2014

3 Ingredient Peppermint Bark

One of my favorite Christmas treats is peppermint bark. Some people count down the days until Eggnog is found in the grocery stores, but I just can't get enough peppermint bark. The mixture of chocolate and cool peppermint just can't be beat. Usually I'm lazy and just buy the Ghirardelli squares by the bag, but this year I thought I'd try making my own. It was super easy to make, like 3 ingredients easy, and turned out pretty dang delicious if I do say so myself.



Place unwrapped candy canes in a large ziplock bag. I used 4 candy canes per pan, but you could do more if you like it really pepperminty. Using a hammer or rolling pin break up the candy canes into bite size pieces. It's really important to make sure that you really break them up or someone will break a tooth trying to bite into a too large piece.


Melt half a bag of dark chocolate chips (about 6 oz) on medium/low heat using a double boiler. For those new to baking that simply means you take a large but shallow pan and fill it with enough water to cover the bottom about half an inch high; you then take your smaller sauce pan and place it in the larger water filled pan. For some reason having this water barrier allows you to melt chocolate without it burning; I'm sure there's a scientific reason why this works, but I don't really know it. Pour the melted chocolate into a pan lined with wax paper. I used the smaller square throwaway type pans, but you could use anything you have at home. Just make sure the melted chocolate is even and not too thick.



Now you're going to melt half a bag of white chocolate chips using the same method. I find that it's easier to burn white chocolate so you'll really have to make sure to keep stirring and maybe even lower your heat a little. Once all the chocolate is melted stir in about a hand full of your broken candy cane pieces. Once blended together pour the white chocolate onto your dark chocolate. Again, it's important to make sure that you spread it evenly across so it's not too thick in places.



Pour the remainder of the candy cane pieces atop. Let cool (I gave mine about 2 hours) and then cover overnight so it can fully harden. The next morning place your chocolate in a large ziplock bag to break apart. I put mine on the edge of the counter and it broke really easily, but I've also seen people gently use a hammer for this part.



If you don't like the double chocolate you could use just white chocolate or just dark or even just milk; it's really up to you and what you like. This is a great alternative treat to bring to a cookie swap or to the office to share during the holidays.


What's your favorite holiday recipe?

1 comment:

  1. Ohhh I love peppermint bark! One year we made a layered one that was white chocolate peppermint bark with a softer center of chocolate ganache, NOM NOM!! ;) Yours looks so good and it's so pretty!

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