If you go to your local membership warehouse this time of year, you will surely see tins of peppermint bark, festively wrapped, with ginormous pricetags. Sure, who can resist peppermint bark? Even those of us who don't care for hard candies. Peppermint bark says Happy Holidays in every way—that minty smell, the bonus chocolate, the odd little red and white trapezoids. But once you have made peppermint bark yourself—or tasted homemade peppermint bark—you will scoff as you walk by those displays. For if there is ever anything worth making at home, it is surely peppermint bark. Easy, fast, fun for kids to help with, and much less expensive than store-bought. Did I mention that homemade peppermint bark will knock those hideous Christmas socks right off your feet? It's crazy-good—with a couple of easy tricks, that is.
You will most certainly hear, "This is the best peppermint bark I've ever tasted." The lavish quantities of chocolate make this bark thicker. And the peppermint extract makes it refreshingly slightly sassy.
2 12 oz. packages white chocolate chips (real chocolate--not the "white chocolate baking chips" that are sold in supermarkets--check to make sure the main ingredient is cocoa butter)
8 oz. peppermint candy (stick, candy cane, or puffy)
1 pound artisinal milk chocolate (great sources for bulk chocolate are Fresh & Easy and Trader Joe's)
1 pound artisinal dark chocolate
2 to 4 teaspoons peppermint extract
- Just as in the preparation for Pistachio Bark (Homemade for the Holidays, Part 1), line a baking sheet with parchment paper.
- Unlike for pistachio bark, you will make peppermint bark upside-down. That is, white chocolate first, and then dark chocolate on top. The reason why is those crushed peppermint candy bits will tumble all over the place if not squished into the white chocolate. Melt the white chocolate chips in the top of a double-boiler (or use a stainless steel bowl on top of a pot with some boiling water in it). Stir to mix.
- While the white chocolate is melting, crush the peppermint candies. Either the candy cane style, the stick style, or my favorite, the puffy style. (Put candies in a plastic resealable bag and whack with a rolling pin or gently with a hammer). The crushed candies do not need to be tiny—rough and varied is perfect.
- Pour the crushed peppermint candies onto the parchment paper and drizzle on the melted white chocolate. Now, this is a bit tricky—use a chopstick to swirl the white chocolate out to the edges of the baking sheet and try to mix the peppermints evenly without mixing them all in. That's the hardest part. It's smooth sailing from there.
- Allow to cool in the refrigerator or freezer while you melt the dark chocolate and milk chocolate together, using a double-boiler or the "bowl on top of pot of boiling water" trick again.
- While the chocolate is melting, pour in two teaspoons peppermint extract. This kicks it up a notch. If you want to go all crazy on peppermint, you could always increase the amount of peppermint extract up to four teaspoons —but go easy—taste test as you go. Too much might make the chocolate bitter. Start with two and go from there. Mix to disperse the mintiness (is that a word?).
- When the white chocolate layer is firm, drizzle on the darker chocolate later. Smooth as evenly as you can, and let firm.
- Break into smaller pieces, wrap, and distribute, while chuckling smugly to yourself about your cleverness.
- This recipe makes a hefty quantity—4 pounds. Granted, that's a bucket load of candy--but, you will be giving this away, won't you? Don't eat the whole thing yourself—seriously!
- Michael's craft stores are a great source for candy wrapping accessories. I recommend the food-safe cellophane bags, but you could get fancy and use special boxes or tins. However you choose to package your delectables, be sure to use food-safe tissue (also available at Michael's) or wax paper. If you have to use plastic food wrap directly, eventually, your candy will taste like plastic. At least first wrap in food-safe tissue or wax paper and then wrap in plastic food wrap.
- Peppermint bark made this way will not go stale or bad because there is no ganache, e.g., we didn't add cream or butter. You start with solid chocolate and you end with solid chocolate. Just wrap enough to keep other food flavors away and to seal in the good minty flavor. Also freezes beautifully.
Homemade for the Holidays Series
Part 1: Pistachio Bark
Part 2: Curry Powder (Garam Masala)
Part 3: Chocolate Truffles
Part 4: Peppermint Bark
Part 5: Chili Bark