So, last week I was really into the whole “holiday baking” routine. I made this peppermint bark on the same day I made my millionaires. Apparently I took more photos of the millionaire steps than the peppermint bark, but that’s okay. The recipe was very easy – even for a first-time peppermint bark maker like myself. Mallory helped too!
I scoured the internet looking for what looked like a yummy peppermint bark recipe, and ended up going with THIS one.
Ingredients: 12 oz. chocolate chips (I used milk chocolate, because that’s my fav), 1 pound white chocolate chips, 1/2 tsp. peppermint extract, 1/2 cup peppermint candy, crushed.
Let me just say that if you’re going to go to all the trouble to get the double broiler messy, you might as well double the recipe, which is what I did. And it was a good thing, too, because unlike the millionaires, Clara can eat these, and OH MY… have they put a dent in the batch!
Preheat oven to 250. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with a spatula or knife. Place in refrigerator until cold and firm, about 20 minutes. Don’t you just love the pretty picture of the cool melted swirl?
Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy. The original recipe said to trim the edges and cut into 2” wide strips, but I just broke it into whatever sections I felt like. Chill in covered container. Makes about 2 pounds.