If you need a last-minute gift for someone, I highly recommend making this Chocolate Peppermint Bark because it is so easy and quick to make and tastes amazing. It will probably take you longer to go get the ingredients than put it together. My sister used to make it for us at Christmas, and our family was always so happy to receive it. Finally I got the recipe and started making it myself. It is super simple, but the results are over-the-top delicious. Your friends and family may want you to start making it every year.
All it involves is melting chocolate, letting it harden in the freezer while you are getting other things done, melting white chocolate, and crushing peppermint candies. Also, in addition to ending up with several Christmas presents, you can get your frustrations out while you smash the peppermint candies with a rolling-pin. This will allow you to be nice to your family members even though your to-do list is a mile long and there are only 2 days before Christmas. A stress-buster and a gift in one. What more could you want in a recipe?:)
Chocolate Peppermint Bark
3 (10 ounce) packages of good quality semi-sweet chocolate chips (I used Ghiradelli)
3 (10 ounce) packages of good quality white chocolate chips (I used Trader Joe’s Brand because I think it tastes better)
- 1 (10 ounce) package Starlight mints (the round, red and white striped peppermint candies)
- 1 to 2 tsp. peppermint extract
- Using a heat-proof bowl that fits inside a pan, pour all three bags of chocolate chips into bowl.
- Pour about 3 inches of water into your pan, and turn on medium heat.
- Carefully place bowl of chocolate chips inside of pan of hot water, making sure not to get even a drop of water into the chocolate (this will cause chocolate to seize up).
- Stir right away, and continue until chocolate chips are melted, lowering heat when it starts to boil so that it gently simmers.
- Place a towel on your sink, and carefully remove pan of melted chocolate chips with hot pads onto the towel, making sure no water gets into the chocolate.
- Wipe water off sides of bowl, and pour chocolate into a greased and parchment lined 11×15 inch pan with sides. Quickly smooth out with a spatula, and cover with foil.
- Place pan in freezer until chocolate is hard or longer.
- Unwrap candies, place in a plastic baggy, and close. Then place that bag in another baggy and close.
- Begin smashing bag with a rolling-pin until the candies are crushed. It is important that the pieces not be too big, as they are hard to chew. Some of the candy will be fine powder, and some will be a little bit bigger pieces. Save some of the bigger pieces for sprinkling over the top later.
- When the chocolate is hardened, go through the same process with the white chocolate chips in a clean, dry bowl, melting all 3 bags in the bowl over simmering water.
- When the white chocolate chips are melted, take the pan carefully off of the heat onto the towel using hot pads, and mix in about 3/4 of the crushed candies. Adding this texture to the white chocolate helps the 2 chocolates adhere to each other better.
- Add in 1 to 2 tsp. peppermint extract to the white chocolate mixture, and stir.
- Take pan of chocolate out of freezer, and quickly pour white chocolate mixture over the chocolate layer, and smooth it out. Immediately sprinkle bigger pieces of candies left over the top. Cover with foil, and place in the refrigerator.
- When chocolates are hardened, take out of pan, remove parchment paper, and place on large cutting board. Slice into pieces with a large, sharp knife, wiping knife between each cut.
- Place in baggies, tins, or jars to give as gifts, or keep in plastic baggies in the refrigerator to use as needed.
So thankful to my sister, Lori Ridenour, for teaching me how to make this recipe.