Offering the best peppermint bark recipe for you to make during the holidays. I love this bark and am so excited to share this with you. Enjoy as you will be making it often.
Chocolate Peppermint Bark Recipe
Make sure you buy good quality semisweet chocolate and white chocolate for this as it does make a big difference in how it sets up and in flavor.|
1 lb Guittard semisweet chocolate chips (milk chocolate will work too)
1 lb Guittard white vanilla chocolate chips
1-1/2 tsp food grade pure peppermint extract
1/2 cup crushed hard peppermint candies or candy canes
Line a 9×13 inch baking dish with aluminum foil, shiny side up and smooth out any wrinkles.
Chop the semisweet and white chocolate into 1/2 inch pieces if it is in a block and not in chip form. We will melt the chocolate in a bowl over a saucepan filled with an inch or so of water. Make certain the bowl does not touch the water. Heat the water on low until it is steaming and place the large heat proof glass bowl over the steam in the pan.
Semisweet Chocolate Layer
Add all but 3/4 cup of the semi sweet chocolate in the bowl and stir until 1/3 of the chocolate is melted. Remove the bowl from the pan and continue stirring adding a few pieces of the reserved 3/4 cup of chocolate until all the chocolate is melted.
Do not rush this as it may take up to ten minutes for the chocolate to melt. Return bowl over the steaming water and stir in 3/4 tsp (half) of the peppermint extract into the chocolate and immediately pour onto the prepared pan. Spread into an even layer and lightly tap the dish against the counter to remove any aire bubbles. Let sit at room temperature until almost set; approximately 10 minutes.
White Chocolate Layer
Meanwhile, put all but 1 cup of the white chocolate chips in a large bowl over the steaming water like you did with the chocolate and repeat the melting proccess. When it is 1/3 melted, remove from the pan and continue stirring adding the reserved cup of white chocolate chips until all is melted. Place the bowl back over the steam and add the remaining 3/4 tsp of peppermint extract, stirring to combine.
Pour over the set chocolate layer and smooth out into a even layer. Immediately sprinkle the crushed pepper candy evenly over the layer and gently press them in. Set aside at room temperature until set; approximately 1 hour.
Lift the bark out of the pan using the foil and break into pieces. Store at room temperature in an airtight container for up to two weeks.