Quick Peppermint Bark…


Lately, I’ve found myself wandering aisles and paging through magazines filled with holiday treats thinking the same thing: “I could totally make this myself…” And while I am not above spending a good chunk of change on pre-made treats if they live up to their hype, I refuse to spend incessant amounts of money on chocolate-dipped pretzel rods and fancy chocolate bark when I can stay up all hours of the night enjoy making these treats myself!

Last year, my kitchen and I had some quality bonding time as I attempted to make enough treats to share a variety of sweets with all of my friends and family for the holiday season. Now that the knots in my shoulders have subsided, I think I’ll take a different approach this year and do more make-ahead goodies.

This week I attacked the Williams Sonoma Peppermint Bark. After reading about this holiday treat in their catalog and tasting it first-hand when someone shared it in our office, I decided to try my hand at the peppermint version first. This recipe was very simple and looks pretty, but I will admit, Williams Sonoma might beat my flavor this time around. However, this is just my first attempt and I plan on making a few other varieties of bark before the season is over, so stay tuned.

Quick Peppermint Bark 
1 bag Ghirardelli Bittersweet Chocolate Chips
1 brick Vanilla Almond Bark
1/2 teaspoon Peppermint Extract
Crushed Candy Canes
Line the bottom of a cookie pan with parchment paper. Pour bittersweet chocolate chips in a microwave-safe bowl.  Microwave chocolate chips according to directions. Add 1/4 teaspoon peppermint extract. Spread melted chocolate  as evenly as possibly into lined pan. Place pan into fridge for 20 minutes.  Repeat the same melting process with the white almond bark. While chocolate is still smooth, stir in half of the crushed candy cane mixture. Allow the white chocolate to slightly cool for a minute.  Remove pan from fridge and spread white chocolate/crushed candy canes mixture on top of the chocolate layer. Spread white chocolate as quickly as possible. Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to fridge for 30minutes. You should now have a solid sheet of peppermint bark. Remove parchment paper and break into pieces. Store any left over bark in a plastic bag or tin in fridge or freezer until eaten. Enjoy!

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