Double Chocolate Peppermint Bark

Peppermint Bark isn’t just for the holidays.  It also makes a great, sweet treat for Valentine’s Day!

While there are many recipes for peppermint bark, over time, I have arrived at a combination of steps and ingredients that work well for me.  This version has a layer of semisweet chocolate on the bottom, a layer of white chocolate on top, and then a sprinkling of crushed peppermint candyto top it off.  What I like about this version is that it only has peppermint extract in the white chocolate layer, so the peppermint flavor is nicely there but not overpowering.  But if you want to make the peppermint flavor really pop, just add 1/8 tsp. of peppermint extract to the semisweet layer too.

Give this recipe a try and post your comments!

Double Chocolate Peppermint Bark
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 1 lb.
 
This easy, two-layer peppermint bark has just enough peppermint flavor without being overpowering.
Ingredients
  • 8 oz. semisweet chocolate, chopped (use a good quality bar, not chocolate chips)
  • 8 oz., white chocolate, chopped (use a good quality bar, not chocolate chips)
  • 2 tsp. vegetable shortening
  • ⅛ tsp. peppermint extract
  • 8-10 regular (not mini) candy canes or about 20-30 peppermint candies
Instructions
  1. Place a sheet of parchment on a large baking sheet. I use a half sheet pan.
  2. Unwrap and crush the candy canes into small pieces. I use a mini food processor for this step and then a mesh strainer to remove the peppermint powder from the mixture. Note that the candy canes are hard and create sharp pieces that can scratch the bowl of your food processor, so if that bothers you, then don't use this method. Instead, you can put the candy canes in a zip top bag and crush them with a pan or rolling pin.
  3. Place about 6 oz. of the semisweet chocolate and 1 tsp. of vegetable shortening in a bowl set over (not in) a pan of simmering water. Stir the chocolate until it is just melted. Take the chocolate off the heat and stir in the remaining 2 oz. of chocolate. The warm chocolate mixture will be hot enough to melt the added chocolate, so stir until all the chocolate is melted.
  4. Pour the semisweet chocolate onto the parchment paper and use a spatula to spread it into an even layer about ⅛ inch thick.
  5. Let the semisweet chocolate cool. You can place it in the refrigerator to quicken the cooling process.
  6. While the semisweet chocolate cools, place about 6 oz. of the white chocolate and 1 tsp. of vegetable shortening in a clean bowl set over (not in) a pan of simmering water. Stir the chocolate until it is just melted. Take the chocolate off the heat and stir in the peppermint extract and the remaining 2 oz. of chocolate. The warm chocolate mixture will be hot enough to melt the added chocolate, so stir until all the chocolate is melted.
  7. Gently pour the white chocolate onto the layer of semisweet chocolate. Do not pour it all in one spot but drizzle it over the entire layer. If you pour it into one spot, it will melt the semisweet chocolate too much. Carefully use a spatula to spread it into an even layer. Note the semisweet chocolate will start to melt, so work quickly to avoid to much of a swirling effect of the two layers of chocolate.
  8. Sprinkle the crushed candy canes over the white chocolate layer and gently press them into the chocolate with your hands so they will stick.
  9. Let the chocolate cool. You can place it in the refrigerator to quicken the cooling process.
  10. When the chocolate has hardened, cut or break the peppermint bark into pieces.
Notes
If you prefer a stronger peppermint flavor, add ⅛ tsp. of peppermint extract to the semisweet chocolate layer.

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