You’re going to love this Peppermint bark christmas recipe! Super easy to make, fantastically festive, and always a hit with kids and adults alike. These holiday treats are the perfect addition to cookie trays and make an excellent gift for teachers and friends!
Incredibly simple white chocolate and semi-sweet chocolate layered bark flavored with peppermint and crushed candy canes.
This Peppermint Bark is perfect for peppermint lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 12 ounces 339g high quality white chocolate, broken into pieces and divided1
- 6 ounces 170g high quality semi-sweet chocolate, broken into pieces1
- 1 and 1/2 teaspoons vegetable coconut, or canola oil
- 1/2 teaspoon peppermint extract divided
- 3 regular size candy canes crushed
Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.
You can temper the chocolate or melt the chocolate without tempering. That is up to you. I melt the chocolate for this bark recipe. If tempering the chocolate, make sure the layers are never refrigerated. Allow them to set at room temperature. There are two ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The double boiler is easier, but the microwave is a little more convenient for most people, so my directions are for a microwave. If you have a double boiler, you probably know how to use it! So, the KEY to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate overheats so fast, so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate.
Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.
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