Our homemade peppermint bark has layers of white chocolate, a dark chocolate ganache center, and crunchy crumbles of peppermint candies.
- 3 cups white chocolate ((use chips or finely chopped bars))
- 1 3/4 cups dark chocolate ((use chips or finely chopped bars))
- 1 cup roughly crushed red-and-white-striped peppermint hard candies ((about 12 candy canes))
- 1/2 cup heavy cream
- 1 teaspoon peppermint extract
- Turn a large baking sheet upside down. Cover securely with aluminum foil, folding excess tightly underneath. Measure and mark a 9×12-inch rectangle on the foil, using masking tape to visibly distinguish the area.
- Melt half of the white chocolate (1 1/2 cups) in a double boiler or a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth.
- Immediately remove the chocolate from the heat, and pour onto the rectangle on the foil. Using a small offset spatula, spread the chocolate evenly to fill the rectangle. Sprinkle with 1/4 cup of the crushed peppermints. Chill until hardened, about 20 minutes.
- After the white chocolate has hardened, combine the dark chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over low heat, stirring frequently until the mixture is just melted and smooth.
- Immediately remove the chocolate and let it cool for just a few minutes before pouring it over the chilled white chocolate rectangle. Smooth and spread it evenly. Chill until very cold and hardened, about 30 minutes.
- In a clean heatproof bowl, heat the remaining 1 1/2 cups of white chocolate over a saucepan of barely simmering water until completely melted and smooth.
- Immediately remove from heat, and pour the white chocolate over the firm dark chocolate layer. Working quickly, use a clean offset spatula to spread it over the rectangle. Sprinkle with the remaining crushed peppermints. Chill until the entire rectangle is completely firm, at least 1 hour.
- Once the bark is completely firm, carefully lift the foil from the baking sheet onto a large cutting board. Carefully peel and remove the foil from the bottom of the chocolate. With a sharp chef’s knife, trim away the ragged edges. Cut or break into pieces. Alternatively, make uniform triangles by cutting 4 columns and 3 rows of squares, then cutting each square diagonally in half.
- Serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks. If layering, place a piece of parchment paper between each layer.
Adapted from Molly Wizenberg at Orangette.
- Category: Candy
- Method: Stovetop
- Cuisine: Christmas
Keywords: Christmas, peppermint, candy, dark chocolate, white chocolate, bark