Friday, December 18, 2009

bake it: peppermint Bark

I love this time of the year! I feel like a busy kitchen elf, baking cookies, making sweet breads and my famous peppermint bark. Homemade treats never last long so I always suggest doubling sweet treat recipes!

*peppermint bark tutorial*

Shop List:

12 oz. quality white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
12 oz. bittersweet or semisweet chocolate, chopped
1/2 cup whipping cream
1 Teaspoon peppermint extract

Kitchen Tools:

Measuring cup
Rubber spatula
Sharp knife
Aluminum foil
Cookie sheet


Sauce pan


Glass jar



Note: This recipe makes around 1-1/2 pounds.

Line the cookie sheet with a 12" length of foil.

Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water - (homemade double boiler) - do not allow bottom of bowl to touch water) until chocolate is melted and smooth. The chocolate will feel warm to touch. Remove from over water.

Pour the chocolate onto the foil. Using the rubber spatula spread an even layer of chocolate over the foil. Sprinkle half of the crushed peppermints over the chocolate. Chill in the refrigerator until set, about 20 minutes.

Remove the chocolate and peppermint from the refrigerator. Melt the white chocolate in a bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth. Remove from over water. Pour all of the white chocolate over the chilled chocolate and peppermints. Using the rubber spatula spread the white chocolate in even layer. Top with the remaining crushed peppermints. Refrigerate until very cold and firm, about 25 minutes.

Once hardened, use your hands to break the bark into chunks. Allow bark to stand 15 minutes at room temperature before serving. (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)

For gift giving, package the peppermint bark in clean glass jars. Glue stick wrapping paper scraps to the metal lid. Attach a bow, ornament and a tag.


  1. MMM--I love peppermint bark--I have never used cream, will have to try this, because what isn't better with cream??

  2. Anonymous3:14 PM

    We'll have to put this on our list for next year since we just made baked fudge to pass out this year. But I may have to test it out... ;) Thanks!

  3. whipping that like cool whip?

  4. Hi Faith,

    Whipping creme comes in a small milk carton and it is usually near the coffee creams or canned whipped cream. It is liquid until whipped and then it is like cool whip.

    My grandmother always had cool whip in her fridge and she would let me have spoonfuls as a treat.

  5. thanks...*grin* i'm not so much of a cook...but I'm going to try this...=)

  6. Anonymous6:49 AM

    For those who are not frequent cooks/bakers the double boiler can be a little intimidating. You can also use the microwave to melt the chocolate and white chocolate - just put it in about 30 seconds, then stir a lot, another 30 seconds if needed, then stir. Don't wait until it looks melted or it will be burnt, the stirring is key, it will melt and smooth as you stir.

  7. This still looks good 3 years later. sandie


I love comments and questions. Sometimes it takes me a few days to reply. Have a wonderful day!



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