Best Peppermint Bark Recipe
 
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Easy layered peppermint bark ~ makes a great homemade Christmas gift and has that "WOW" factor when served up alongside your dessert table for the Holidays.
: Candy, Dessert
Ingredients
  • 24 oz + 12 oz high quality white chocolate (make sure it has cocoa butter in it)
  • 1lb high quality semi-sweet, milk or dark chocolate (your preference)
  • 3 teaspoons vegetable oil, divided
  • 1 teaspoon pure peppermint extract (or ¼ - ½ teaspoon peppermint oil)
  • 25 mini candy canes, or 30 small peppermint candy discs
Instructions
  1. Crush the peppermint candy and set aside - you should have a finer powder as well as smaller pieces
  2. Line a rimmed cookie sheet with aluminum foil so it hangs over the edges slightly (this will help you easily remove the bark from the cookie sheet later)
  3. Place a heatproof bowl over a saucepan with about an inch of simmering water. Melt 24 oz white chocolate with 1 teaspoon vegetable oil. When it's smooth and completely melted, pour into the foil lined cookie sheet and spread to the edges of the pan.
  4. Use a sifter to top this layer with the candy cane powder - the sifter will keep the pieces out, but allow the powder to fall.
  5. Place the sheet in the freezer for about 20 minutes to set.
  6. Once set, remove from the freezer and begin to melt the semi-sweet chocolate in a heatproof bowl over a saucepan with about an inch of simmering water.
  7. Add peppermint oil or extract and 1 teaspoon vegetable oil and stir until smooth and completely melted. Pour this in ribbons over the set layer of white chocolate and peppermint powder. Use a spatula to spread it evenly to the edges.
  8. Place the sheet in the freezer for about 20 minutes to set.
  9. Once set, remove from the freezer and melt the last 12 oz of white chocolate with a teaspoon of vegetable oil in the same heatproof bowl you used for the first batch of white chocolate. Pour the melted chocolate in ribbons across the semi-sweet layer and use a spatula to spread it to the edges.
  10. Top with crushed candy cane pieces and use the back of a clean spatula to gently press the candy pieces into the chocolate.
  11. Freeze for another 20 minutes or until set. Remove from freezer and gently peel back the foil.
  12. Break into pieces and store in the refrigerator until ready to serve.
  13. Makes 3 lbs of bark and keeps about 2-3 weeks.
Notes
You must let each layer set to get a clean white/semi-sweet/white look. If you pour the warmed chocolate on a layer that hasn't set it will seep through and make swirls of white/semi-sweet and you don't want that!
Recipe by Firefly Tales at https://fireflytales.net/blog/12/2012/best-peppermint-bark-recipe/