Peppermint Bark Recipe
Peppermint bark's origins are relatively modern, with its popularity surging in the late 20th century. While the exact origins are unclear, it is widely believed that Williams-Sonoma, a high-end kitchenware retailer, was one of the first to commercialize this treat in the late 1990s.
Equipment
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowls
- Spatula
- Ziplock bag or rolling pin (for crushing candy canes)
Ingredients
- 12 oz (340g) of high-quality dark chocolate
- 12 oz (340g) of white chocolate
- 1/2 teaspoon of peppermint extract
- 1/2 cup of crushed candy canes or peppermint candies
Instructions
- Line a baking sheet with parchment paper. This will prevent the chocolate from sticking and make it easier to remove once it's set.
- Using a double boiler, melt the dark chocolate over simmering water. If you don't have a double boiler, you can use a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring in between until fully melted.
- Once melted, add 1/4 teaspoon of peppermint extract to the dark chocolate and stir well.
- Pour the melted dark chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 inch thick.
- Place the baking sheet in the refrigerator for about 20 minutes to allow the dark chocolate to set.
- While the dark chocolate is setting, melt the white chocolate using the same method as the dark chocolate.
- Add the remaining 1/4 teaspoon of peppermint extract to the white chocolate and stir well.
- Once the dark chocolate has set, remove the baking sheet from the refrigerator.
- Carefully pour the melted white chocolate over the dark chocolate layer, spreading it evenly with a spatula.
- Immediately sprinkle the crushed candy canes or peppermint candies over the white chocolate layer. Press them down gently with the spatula to ensure they stick.
- Place the baking sheet back in the refrigerator and let the peppermint bark set for at least 1 hour.
- Once the peppermint bark is fully set, remove it from the refrigerator.
- Lift the parchment paper to remove the bark from the baking sheet, and then break it into pieces of your desired size.
- Your peppermint bark is now ready to enjoy! Store any leftovers in an airtight container at room temperature for up to two weeks.