We ♥ Peppermint Bark

A few years ago my daughters made peppermint bark for their teachers for the holidays. They had so much fun doing it and when I asked what they’d like to do for teacher’s gifts this year, they all agreed. With four little girls voting, a complete consensus is very rare in this house! – a repeat of peppermint bark won the day!

Last time we made peppermint bark, it was as you would normally see it – broken up into jagged pieces of chocolate. While beautiful, we decided to make a more refined batch. You might say we added some order to the crazy peppermint bark system. We poured them into silicone cupcake molds, then packaged them in cellophane bags and added a hand stamped tag that was left over from our Preserving childhood – with glitter!  ornament project. We tied it all up with a twine bow, giving it a charmingly rustic holiday look.

Can’t wait for next year – and more peppermint bark!

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Peppermint Bark Recipe

Author: Carli

Recipe Type: Dessert

Serves: 8 to 16 pieces

Preparation Time:  2 hours

Cook Time:  5 mins

Total Time:  2 hours 5 mins

Ingredients

• Approximately 10 oz of dark chocolate
• Approximately 10 oz of white chocolate
• ¼ tsp peppermint extract
• 2 tsp vegetable oil
• 4 full sized candy canes
• silicone cupcake molds of your choice.

Instructions

1. In a double broiler (or a pan with some water and a glass bowl), melt dark chocolate.
2. While melting add ⅛ tsp of peppermint extract and 1 tsp vegetable oil to your double broiler.
3. Once fully melted and thin and using a melon scoop, add about ¼ inch (or more depending on how thick you’d like them) of dark chocolate to the bottom of each mold.
4. Place into the refrigerator for a few hours to firm up the chocolate.
5. While your chocolate is firming up, place candy canes into a plastic baggie and hit them with a wooden spoon or rolling pin until they are in small pieces.
6. Once chocolate is firm and cold. Melt white chocolate in the same manner adding in ⅛ tsp of peppermint extract and 1 tsp vegetable oil.
7. Using a melon scoop add about ¼ inch (or more depending on how thick you want them) of white chocolate to the top of your dark chocolate.
8. Sprinkle pieces of your candy cane on the top of the white chocolate.
9. Place into the refrigerator to firm up.
10. Carefully turn molds inside out to remove the chocolate from your silicone mold and package as desired.

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