Peppermint Bark

This is the peppermint bark I made as little presents for our neighbors. I used the Martha Stewart medium-size cellophane bags to wrap them in, and they really looked nice!

One bag (11.5 oz) milk chocolate chips
One bag (11.5 oz) white chocolate chips
1 tsp peppermint extract
6 regular-size candy canes

First, I melted the milk chocolate and poured it onto a parchment paper-covered cookie sheet. This went into the refrigerator for a few minutes to completely set:

While that was setting, I crushed the candy canes by putting them into a Ziploc bag and banging them with a rolling pin until I had small pieces and plenty of little peppermint flakes. Make sure you do this before the white chocolate is ready to be poured.

I melted the white chocolate (double boiler method), then add the peppermint extract and mix well:

…pour it on top of the already-set milk chocolate layer, and spread it out with a spatula:

…then before the white chocolate has a chance to set, sprinkle the peppermint pieces all over the top (I also take the back of a spoon and *gently* tap the larger peppermint pieces so they will sink into the white chocolate further):

I put the cookie sheet back into the refrigerator (or freezer if I’m in a big rush – this takes no time to set, really) until it’s ready to be packaged.

Here are the bags I used – they’re available at Michael’s:

One recipe was enough to fill four medium bags – here they are – all that’s left is to tie them up with ribbon!

I first figured out how to make these when I was working at my office (before I came to work for Av) and one of my salesmen gave me a tin of these for the holidays. So easy!

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