Peppermint Bark
When it comes to the holidays, nothing beats a homemade gift. But let’s be real, the holidays are busy, and not everyone is an expert craftsman. Good news: peppermint bark is here to save the day.
Every year my husband and I try to give our colleagues, friends, and family some type of handcrafted gift from the heart. And every single year at some point in this process I wonder why we picked something that was a) hard to make in a mass quantity, b) super time intensive, or c) some grinch-inducing combination of both. Let’s just say, this situation does not make spirits bright. So, I decided to change things up and create a holiday recipe for anyone and everyone looking to give a homemade gift without the stress.
Peppermint bark is not only incredibly delicious, but it’s super simple. I’m talking so easy that an uncoordinated five year old could help you every step of the way, make a few mistakes, and it will still turn out great. All it takes is four ingredients, a microwave, and less than one hour, and you’ll be ready to spread the holiday love.
Now, let’s get festive!
Ingredients
10oz bag Ghiradelli dark chocolate melting wafers
10oz bag Ghiradelli white chocolate melting wafers
1/4 teaspoon + 8 drops pure peppermint extract
1/6 cup crushed peppermint (i.e. 7 mini candy canes)
Instructions
Line the bottom and sides of a 9x9 inch square pan with parchment paper or aluminum foil, smoothing out any wrinkles on the bottom (as best as you can).
Place dark chocolate melting waters in a microwave safe bowl and heat for 30 seconds. Stir thoroughly, then continue to heat and stir at 15 second increments until fully melted and smooth. Do not overcook, chocolate burns quickly.
Add 8 drops of peppermint extract, stirring until fully incorporated. Pour the dark chocolate into the bottom of your pan, spreading evenly with a spatula. Place pan in the refrigerator for 10 minutes.
While dark chocolate is cooling, place 7 mini candy canes in a Ziplock bag and crush into small pieces using a rolling pin. Set aside.
Place white chocolate melting wafers in a microwave safe bowl, heating in the same fashion as the dark chocolate. Once fully melted and smooth, add 1/4 teaspoon of peppermint extract, stirring until incorporated. Pour white chocolate over the cooled dark chocolate, spreading evenly with a spatula.
Immediately sprinkle crushed peppermint over the white chocolate before it cools.
Place pan in refrigerator for 20 minutes, or until chocolate has fully set. Then, remove chocolate from pan and peel off the parchment paper / aluminum foil. Break chocolate into small pieces, and enjoy!
Recipe Notes
Peppermint bark is good for up to two weeks if stored in an airtight container at room temperature.
I prefer to use melting chocolates vs. chocolate chips to make this recipe as easy as possible (melting wafers create a smooth texture, don’t require a double-broiler, and dry really fast). Most grocery stores carry the Ghirardelli melting wafers, but I always buy them at Target or Walmart because they have the best pricing. You can also order them online here - dark chocolate, white chocolate.
My favorite way to package peppermint bark for gifting is to place a few pieces in a clear or festive cellophane bag, and seal with fun ribbon or twine.
