It worked! I’m referring to the peppermint bark I made last night. I pulled it out of the fridge after work today and it broke apart perfectly when I banged it against the counter. I’ve already eaten so many little pieces that my stomach hurts, but if you can control yourself you’ll be golden. I skipped the peppermint extract and the oil that the original recipe called for, but I’ll include it below just in case you want to try. I just don’t like the taste of peppermint as much as I do quality dark and white chocolates. I also read a bunch of reviews that said 1 tsp of peppermint extract was entirely too much.
Easy 2-Chocolate Peppermint Bark
- 1 pound high-quality semisweet chocolate, broken into pieces – I recommend Sharffen Berger, 62% cacao semisweet because it’s one of the most perfectly balanced chocolates I’ve tasted, and it pleases both dark chocolate and milk chocolate lovers.
- 1 tablespoon and 1 teaspoon canola oil, divided (optional – I didn’t use)
- 1 teaspoon peppermint extract, divided (optional – I didn’t use)
- 1 pound high-quality white chocolate, broken into pieces – you can’t go wrong with Ghirardelli, plus it’s available in most every grocery store. Just be sure that whatever white chocolate you use is made with real cocoa butter and vanilla, not hydrogenated or solid vegetable and/or animal fats – it will lack the silky smooth cocoa butter’s flavor.
- 10 big candy canes, crushed
- Line 2 9x9in (or 1 9x13in and 1 8x8in) baking dishes with wax paper and set aside.
- Place the semisweet chocolate (and 1 teaspoon of the canola oil, if using) 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.
*note: if you don’t have a double boiler, just put an inch or so of water in a pot and stick a pyrex bowl on top.
- When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract, if using. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer.
*note: I read a bunch of reviews that said if you put too many peppermints on the first layer, the next layer will separate when hardened. Just make sure to push them down gently and use sparingly.
- Refrigerate until completely hardened, about 1 hour (I stuck it in the freezer for about 30 minutes while melting the white chocolate).
- Place the white chocolate (and the remaining 1 teaspoon canola oil, if using) 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. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract, if using.
- Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. If the bottom layer isn’t hardened, the 2 chocolates will mix and the top layer won’t be all pretty and white. Sprinkle the remaining crushed candy over the top and gently press in.
- Refrigerate until completely hardened.
- Remove from pan;
- break into small pieces to serve.
- Store in an airtight container and keep at room temp, or in the fridge – whichever you prefer.
This stuff was SO easy and has definitely been enjoyed by everyone in our house tonight. You could also wrap it up and give it as gifts this holiday season if you’re feeling generous. Happy bark-making!