I'm really excited to share this peppermint bark recipe with you, as my third post of ElephantasticXOXmas! I love peppermint bark and I think it's a perfect Christmas treat (it's my favorite!).
All you will need for this recipe is:
- 180 grams of white chocolate (= about 6.3 oz.)
- 180 grams of dark chocolate or milk chocolate
- about 6 candy canes
- 1 or 2 glass (oven)dishes/bowls that are heatproof (mine are from Pyrex)
- a rectangular (oven)dishes/bowls that is heatproof (mine is from Pyrex)
- 1 or 2 wooden spoons
- parchment paper
- a sauce pan
- a spatula with a rubber tip
- a stove
If you are going to use 2 glass (oven)dishes/bowls, you will have to clean one in between. The same is for the wooden spoons: if you are using one, you will have to clean one in between.
If you want, you can also use some more of the dark/milk chocolate or of the white chocolate, depending on what layer you want to make thicker. I'm using dark chocolate, because I looove dark chocolate.
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This recipe will make a piece of peppermint bark that is 25.5 cm by 17 cm (= 10 in. by 6.7 in.). Making this pepermint bark will take about an hour and 15 minutes. Have fun and let's get started!
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Step 1: Crushing the candy canes
The crushed candy canes will be sprinkled on top of the chocolate at the end. To crush them, I used a mortar and pestle, but there are many ways to crush them.
Also, put your parchment paper in your rectangular glass (oven)dish and make creases so that it fits right. You can also use some tape to make it stick to the dish and cut the excess paper off.
Step 2: Melting & pouring the chocolate
To melt the chocolate, use the au bain marie technique: break your dark/milk chocolate in little pieces and put the pieces in your glass (oven)dishes/bowl. Fill your sauce pan partly with water and put your glass (oven)dishes/bowl on the sauce pan. Make sure that the glass (oven)dishes/bowl is not touching the water. Let the water simmer (not boil!) and wait for the chocolate to melt. While the chocolate is melting, keep stirring the chocolate with your wooden spoon.
When the chocolate is completely melted, remove it from the pan and pour the melted chocolate into your rectangular glass (oven)dish and use your spatula to scoop out all the chocolate. Also use the spatula to smooth out the chocolate in the dish. Once you've finished smoothing the chocolate out, put the dish in the refridgerator.
Now melt the white chocolate the same way. When the chocolate is melted, take it of the sauce pan and let it cool off a bit (but make sure it stays fluid), so that when you pour it on the bottom layer, the layer won't or will hardly melt. Once the white chocolate is cooled off a bit, take the dish with dark/milk chocolate out of the refridgerator and pour the white chocolate on the same way as you did earlier. Sprinkle your crushed candy canes on top. Then put the dish back in the refridgerator and keep it refridgerated for 20 to 30 minutes.
Step 3: Cutting (and eating!)
Once you've taken the dish out of the refridgerator, it should look something like the picture above. Gently peel of the parchment paper. To create little pieces of peppermint bark, cut it or break it. I decided to cut it in lots of different shapes (rectangles, triangles and weird shapes), because I like how every piece is unique that way and it looks fun on a plate.
I love this peppermint bark and I hope you do, too. Before you know it, it will be all eaten up!
Happy Holidays!
xox Mia
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