I just finished off the last piece of this peppermint bark tonight after finding a bag of it in the freezer. Yes!
I have wanted to attempt a peppermint bark recipe ever since reading the buzz about Williams Sonoma’s version in multiple magazines and blogs. However, at $30 a tin, buying it was not an option. Luckily recipes for a homemade version abound on the internet. I picked and choosed from a bunch to come up with this super easy and very delicious recipe. I included it in my baking packages for friends and served it on several Christmas treat platters. It was always one of the first to go (in part, I think, because it is so pretty on a plate).
So when next Christmas rolls around relieve some of your holiday stress, bash up some candy canes and make this peppermint bark.
3 cups chocolate chips (your choice of milk, dark or semisweet)
4 cups white chocolate chips
1 teaspoon peppermint extract
3/4 cup peppermint candy or candy canes, crushed
Preheat oven to 250F. Line a baking sheet with foil. Place the chocolate chips in an even layer on the foil and put in the oven for 5 minutes until almost melted. Remove from oven, smooth with a spatula. Put in refrigerator until firm, about 20 minutes.
Melt the white chocolate chips in a double boiler. Stir in the peppermint extract and let sit for two minutes.
Remove the chocolate from the fridge and pour the white chocolate on top, spreading to cover in an even layer.
Sprinkle the crushed candy over top.
Chill until hard and break into pieces.