Recipe: Easy Peppermint Bark

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Homemade Christmas Peppermint Bark DessertA confession: I don’t like chocolate.

I don’t loathe it, I just don’t love it. This news always takes people by surprise. Somehow by the mere fact of my gender, it’s assumed that I must immediately be in love with all things dark and sweet. Taste can be so highly individualized, and pesky in nature. Give me a choice between a wedge chocolate cake and a slice of banana cream pie, you’ll find a banana-soaked remains of a crust within seconds. By contrast, I once had a quart of chunky double chocolate ice cream in my fridge for two years until a friend house-sitting at my place after a break-up with her boyfriend ate the whole thing in one sitting.

This proved an issue when I worked as a restaurant reviewer. When I first wrote reviews, I often skipped dessert. After all, I’m not a dessert person. But then I was working with Tom Sietsema, now the reviewer for The Washington Post. He said, “Kat, dessert is the reason why some people have to go out. You must put your personal preferences aside for the sake of your readers.” So I plowed through endless cakes, creme brulee and died what felt like a thousand deaths by chocolate.

Throughout the years, I’ve grown to love one thing that’s decidedly chocolate based: my sister Sandy’s peppermint bark. Part dark chocolate, part white and topped with candy canes, it somehow defeats my anti-chocolate bias. It’s also easy to make and wrapped up in a nice container, it makes easy holiday gifts.

Recipe: Easy Peppermint Bark
Author: 
Recipe type: Holiday
Prep time: 
Cook time: 
Total time: 
 
This is my sister Sandy's recipe. You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane. Keep refrigerated for freshness.
Ingredients
  • 11 oz. bag dark chocolate chips
  • 11 oz. bag white chocolate chips
  • Several candy canes, crushed
  • Parchment paper
Instructions
  1. Melt dark chocolate chips in a double boiler until smooth. Lay out a large sheet of parchment paper on a cookie sheet. Spread out an even layer of melted dark chocolate over the parchment (about ⅛”- ¼” thick). Cool in the freezer for 20 minutes. While cooling, melt the white chocolate chips in a double boiler.
  2. Remove the cookie sheet from the freezer (the chocolate should be hardened) and spread a layer of melted white chocolate over the entire piece of dark chocolate. This should be about the same thickness as the dark chocolate. Sprinkle liberally with crushed candy canes. Gently push candy canes into the white chocolate, just enough so they won’t fall off when cool.
  3. Return the cookie sheet to the freezer and let cool for 30 minutes or until hard.

 

 

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

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