I started making peppermint bark a few Christmases ago, and since then, it has become an annual fan favourite. I’ve already made two batches this year! Again, this is a super easy recipe, but because it’s made with two kinds of chocolate and tastes so yummy, it seems like it’s complex so people will be really impressed that you made it. If you want to earn a few brownie points with your fam, friends, clients, etc, just whip up a batch of this and you’re golden. Here’s how it’s done (recipe adapted from Joy of Baking).
- 6 ounces (170 grams) semi sweet chocolate
- 2 teaspoons vegetable oil (flavourless oil)
- 6 ounces white chocolate
- Candy canes
- Crush some candy canes using either a Magic Bullet, Pampered Chef Chop-It thingy, food processor or by placing them in a Ziploc bag and pounding the crap out of them with a rolling pin.
- Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil and smooth out as many wrinkles as you can. But really, don’t get hung up on this because it doesn’t affect how it tastes. Also, I don’t use an 8 inch pan either and it still turns out great!
- Melt the semi sweet cholocate with 1 teaspoon of the vegetable oil in a double boiler or heatproof bowl placed over a saucepan of simmering water. Here’s where I mix things up a bit. Take some of your crushed candy canes and add them to the melted chocolate then immediately pour this mixture into the prepared pan and tilt the pan so the chocolate evenly coats the bottom of the pan. Place in the fridge for about an hour to allow the chocolate to set.
- Next, do the same melting thing with the white chocolate and remaining teaspoon of vegetable oil. Immediately pour the melted white chocolate over the dark chocolate and again, tilt the pan to create an even layer. Sprinkle some more crushed candy canes on top of the white chocolate layer. Place back in the refrigerator for about an hour or until the chocolate is set.
- Remove the peppermint bark from the pan by lifting the edges of the alumimum foil. Peel back the foil and break the bark into small, irregular-sized pieces. Store in an airtight container in the fridge for up to two weeks. But let’s be honest, there’s no way it’s going to last that long.
PS: This recipe goes really nicely with A Charlie Brown Christmas Soundtrack.