Peppermint Bark

by Sara on December 9, 2010

Peppermint Bark

I blame Starbucks.

From the very first peppermint mocha I ordered years ago, I was hooked on the combination of peppermint and chocolate.

I also blame Benny. One day, he arrived at work with a new Starbucks beverage, a white chocolate peppermint mocha. He said it was delicious.

I responded that I didn’t like white chocolate. He merely held out the cup and gave me a look that plainly said, “I dare you.”

Peppermint Bark

Sigh.

He was right. And ever since, I’ve been a sucker for all things chocolate (including white chocolate) and peppermint.

Take peppermint bark, for instance. Some people make it with just white chocolate or just dark. But the best? It uses both. And just like always, if you want a little extra hit of peppermint (no, I’m not adding Schnapps to this one), add a bit of peppermint extract to either chocolate layer. If you’re really feeling dangerous, add it to both.

Peppermint Bark

Peppermint Bark

4 ounces semi-sweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
12 ounces white chocolate, chopped
1 teaspoon canola oil, divided
1/4 cup crushed candy canes or peppermints*

Line a baking sheet with parchment, set aside.

Place the crushed candy in a sieve and tap over a small bowl. Set the larger chunks and the fine powder aside (keep them separated).

In a double boiler over simmering water, melt the semi-sweet and bittersweet chocolate with 1/2 teaspoon canola oil in a heatproof bowl. Spread the chocolate over the parchment in a rectangle; freeze for 10 minutes.

In a double boiler, melt the white chocolate with 1/2 teaspoon canola oil in a heatproof bowl. Add the powdered candy to the white chocolate, stir to combine. Spread over the chocolate layer and top with peppermint chunks, pressing lightly on the candy.

Refrigerate until hardened, then break into pieces. Refrigerate until ready to serve.

*The easiest way to crush peppermints is to buy crushed peppermints at the grocery store. This is the first year I noticed them, though they might have been around for awhile. The second easiest way is to put the candy in a ziploc bag and pound it with a kitchen mallet. Forget using a rolling pin (you’ll ruin the rolling pin) or a food processor (you just might lose your hearing).

{ 8 comments… read them below or add one }

Michelle December 9, 2010 at 10:29 am

I’m with you on the peppermint mochas – both of them! I’m delighted to see them both make an appearance in your candy. Sounds perfect.

Leah December 9, 2010 at 11:06 am

Ahh these look JUST like the ghirardhelli ones, which are my absolute downfall during the holiday season!

Katie @ Healthnut Foodie December 10, 2010 at 10:41 pm

These. Sound. Awesome!!!! I love William Sonoma bark and have been looking for a homemade alternative. Thank you so much for sharing this!

Bren December 14, 2010 at 5:51 pm

fabulous. i blame starbucks, too! ;)

Sara December 15, 2010 at 10:33 am

Thanks, everyone! Is it just me that has a craving for Starbucks now????

Pinkie December 16, 2010 at 11:12 am

Making these right now! And I have to say, this line: The easiest way to crush peppermints is to buy crushed peppermints at the grocery store…MADE MY DAY. :0)

Happy Holidays!

Sara December 17, 2010 at 7:00 am

Pinkie, I hope you enjoy them. And I have to say, I keep using those crushed peppermints over and over, and they keep making me happy I bought crushed peppermints.

Lisa December 23, 2011 at 3:26 pm

I’ve made this twice in two weeks and I’m making it again today to bring to my in-laws – thanks for sharing!

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