Recipe: Peppermint Bark
This recipe is part of The Proper Pinwheel’s holiday series, Mission: Merry 2012.
Confession: I hate peppermint. I only use it as a breath-freshener. I hate the combination of chocolate and mint. So Andes mints are obviously out. I never EVER eat peppermint bark, but I’m obsessed with it because it’s so pretty. I love the red and white marbling. Gorgeous. Layer in some milk or dark chocolate and that’s one lovely dessert. I make it every year and distribute to friends and family. While I’m not a fan of the stuff, I made this and it was taste-tested by several peppermint bark connoisseurs. And they raved about it and went on and on. So I think it’s safe to share the recipe with y’all.
To make your own Peppermint Bark you’ll need:
- white chocolate (1 bag of chips or 1 whole bark is fine)
- milk chocolate (1 bag of chips or 1 whole bark is fine)
- 1 1/2 cups crushed peppermints
- red gel coloring
- wax paper
In a microwave-safe bowl, melt all of the milk chocolate by heating and stirring every 30 seconds. Once all the milk chocolate is melted, spread it out on the wax paper in a thin, even layer. Let the chocolate set up. You can place the wax paper on a cookie sheet and place it in the fridge, or just come back in 20-30 minutes. Next, melt the white chocolate exactly how you melted the milk chocolate. Add 1 1/2 cups of crushed peppermints and mix well with the chocolate. Pour the white chocolate and peppermint mixture over the milk chocolate making sure to spread evenly. Working quickly, drop several drops of red gel coloring on top of the white chocolate. Take a toothpick, knife, or a spoon and swirl the red around the surface creating a marbled effect. Sprinkle with more crushed peppermints and let set.
That’s it! Now break up and package for your friends. Or just eat the whole pan yourself. There is no judgment here…
photo cred: all photos by The Proper Pinwheel