It’s the holiday season, everyone is busy and there is a lot to cover about this peppermint bark so here we go:
- This is probably the best bark I have ever had. There are THREE kinds of a chocolate involved.
- Here is what you are dealing with:
- A layer of bittersweet chocolate
- A layer of crushed candy canes
- A layer of semi-sweet chocolate peppermint ganache
- A layer of white chocolate
- A final layer of crushed candy canes
- This bark beats out most cookies in terms of hold time. You can keep this in the fridge for weeks ready for any guests or parties you might want to attend homemade goodie in hand.
- This recipe is not hard but it is tedious. There is a lot of chopping and a lot of waiting for the various layers to chill. If you are not a baker this recipe is for you. If you are not patient this recipe is not for you.
- The weight listed below is the amount of white chocolate I used (16 ounces). I would use more (20 ounces) and here is why:
- You have to work quickly when spreading the white chocolate layer or it will start to melt the ganache layer beneath it. By having excess white chocolate you don’t have to worry about spreading such a thin layer and potentially melting into the ganache.
- My white chocolate did not spread all the way to the edge. The recipe suggested I cut off the edges of the bark before I slice it to even it out but I just left the dark chocolate pieces on there like a little handle. Not trying to discard perfectly good chocolate just because it doesn’t have white chocolate on it.
- You don’t have to clean the bowl you use to melt the chocolate in between the bittersweet and the semi-sweet. Make sure you do for the white chocolate so it keeps its color.
- The recipe suggests slicing the bark after the white chocolate has set for 20 minutes. This is so you can get nice, clean slices. If you let it firm up any longer it will break apart in uneven slices which isn’t the worst thing in the world but it could make the layers break off unevenly and after all that hard work you want peppermint bark not peppermint crumble.
- Lastly- don’t skip the peppermint extract. Especially if you plan to leave this out for Santa on Christmas Eve. He requires a solid amount of peppermint flavor.
- 16 ounces good bittersweet chocolate, chopped
- 16 ounces good semi-sweet chocolate, chopped
- 16 ounces good white chocolate, chopped (see notes above)
- 1.5 teaspoons peppermint extract
- 0.75 cup heavy cream
- 10 candy canes, crushed (place in bag and attack with a rolling pin)
- On two separate pieces of parchment paper measure out two rectangles that are 9 x 12 inches.
- Place the bittersweet chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water). Stir until it is melted and very smooth. Remove from heat and divide over the two prepared rectangles. Using a cake spatula, knife or whatever you have around spread the chocolate to fill the rectangle. Sprinkle a third of the crushed peppermints on top. Set in fridge to chill for 15 minutes.
- While that layer sets, combine the semi-sweet chocolate, cream and peppermint extract in a heatproof bowl (woohoo you’re making ganache!). Set over a bowl of barely simmering water (same as before) stirring until the mixture is smooth. Cool the chocolate until lukewarm, about 5 minutes. Divide the semi-sweet chocolate mixture over the two rectangles and spread in an even layer. Chill until cold and firm, about 40 minutes.
- Warm the white chocolate over barely simmering water until melted and smooth. Quickly divide the white chocolate over the first two chilled rectangles and (using a clean spatula) spread over evenly. Sprinkle with the remaining crushed peppermints and chill until just firm, about 20 minutes.
- Move the parchment to a cutting board. Slice into triangles. Keep bark in airtight container with parchment paper between the layers of bark so they don’t stick to each other. Will last for several weeks in the fridge.
Inspired by TheVanillaBeanBlog