This weekend my friend Kate and I made Peppermint Bark. It was for a good cause, a bake sale with the proceeds going to a local food bank and I figured Peppermint Bark was a festive treat that was easy to package into single servings. The only issue was that neither of us had ever actually made Peppermint Bark before. Luckily for us it wasn’t that hard and it turned out amazingly delicious! I loved it so much I think I may make a second batch to hand out to neighbors!
Here’s the recipe we used from AllRecipes.com. Honestly, it’s one of the best gifting desserts I’ve ever made. Plus, it’s pretty rich so a small amount is plenty. Yum!
- 20 ounces white chocolate, coarsely chopped, divided
- 30 peppermint candies, crushed, divided
- 10 ounces dark chocolate, coarsely chopped
- 6 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Line a 9×12 inch baking pan with aluminum foil or parchment paper.
- Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
- Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
- Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.