Every year, I like to gift my friends and neighbours something sweet, yet simple and thoughtful. Homemade treats are a sweet way to show you care. Perfectly package, edible treats are almost too cute to eat.
Today, I’m sharing my Christmas Peppermint Bark recipe that I have been honing for several years now. It’s nearly perfect.
PS: Do not be intimidated by the number of recipe steps — this is very simple, I just listed every step to make it as easy and straightforward for you.
8 ounces high quality semi-sweet chocolate*
4 ounces high quality bittersweet chocolate*
12 ounces high quality white chocolate*
8 large peppermint candy canes
¼ teaspoon LorAnn’s food grade peppermint oil** (or 1 teaspoon peppermint extract)
*use high quality chocolate baking bars (Guittard, Ghirardelli, or Baker’s)
**oil is more concentrated than typical extract, so you use less to flavouring
- Aluminum foil
- Baking tray
- 2 Pyrex glass mixing bowls
- Silicone spatula
- Offset spatula
- Food processor
- 8 inch handled sieve
- 1 large Ziploc bag
- Meat tenderizer
- Wrap a baking tray with smooth aluminum foil and set aside.
- We’re skipping the double boiler and going straight to the microwave. In a microwave-safe Pyrex glass mixing bowl, melt semi-sweet chocolate and bittersweet chocolate together. Warm in 30 second increments (you don’t want to burn the chocolate — chocolate overheats very fast), stirring in-between.
- Once melted, pour chocolate over prepared baking tray, scraping bowl with silicone spatula, and spread to an even thickness (a little more than 1/8-inch thick) with an offset spatula (the chocolate does not need to be spread corner to corner or side to side).
- Place tray in the refrigerator to firm up and set a timer for 30 minutes.
- Unwrap the peppermint candy canes and place half in a food processor. Pulse in a food processor until the candy canes are granulated. Pour the pulsed candy canes into sieve over an empty bowl. You only want granulated candy canes in this bowl. The pieces remaining in the sieve can be placed into another bowl. Place the remaining candy canes in Ziploc bag and seal tightly. Use a meat tenderizer to hammer the candy canes until they are the size you desire. Add these pieces to the second bowl of crushed candies. Set aside.
- Prepare white chocolate in a clean bowl. Warm in 30 second increments (again, mindful not to burn the chocolate), stirring in-between.
- Once melted and smooth, stir in peppermint oil and add 2-4 tablespoons granulated peppermint candy and stir to combine.
- Remove chocolate tray from refrigerator and pour white chocolate mixture over the chilled chocolate, scraping bowl with silicone spatula.
- Hold the baking tray with both hands, tilting side to side to spread the white chocolate mixture evenly over the chilled chocolate. (I don’t like to use the offset spatula to avoid having the melted dark chocolate mix with the white chocolate.)
- Generously sprinkle the candy cane pieces over the entire surface. Press down very gently to ensure they stick.
- Return to refrigerator for 45 minutes to allow to fully harden. (I prefer to leave in refrigerator overnight.)
- Once completely hardened, remove from refrigerator. In a single sheet, slowly pull the bark from the aluminum foil and return to tray and break into small, uneven pieces.
- Store in an air-tight container in the refrigerator for up to 2 weeks. (The bark can be left at room temperature, but it gets a little soft.) For gifting, place into small glass jars, finish with ribbon and a personalised label.