Romeo & Juliet, Napoleon and Josephine, Popeye and Olive. Matches made in heaven… Like Chocolate and Peppermint Bark…..
This go-to recipe for traditional peppermint bark is perfect for those occasions when you simply need a fast and simple Christmas treat. The recipe for peppermint bark is simple, doesn’t need baking, and can be quickly doubled or tripled to satisfy a large number of people. Every year during the Christmas season, I make endless batches of these!
Every holiday season, peppermint bark is the December treat that we eagerly expect receiving. Fortunately, you can whip up a batch in less than 15 minutes! It’s the simplest holiday treat and makes the ideal handmade present for loved ones, acquaintances, neighbours, or coworkers. Everyone in the neighborhood will be pleading for a slice of this delicious and delectable Christmas Peppermint Bark.
But First, What Is Christmas Peppermint Bark?
A seasonal dessert called peppermint bark is composed with two kinds of chocolate—either dark and white or semisweet—and finely chopped candy canes. There are tons of dessert stores serving these treats. However, if you create your own, buying barks isn’t really an option because it’s so simple to make.
Is any Christmas celebration complete without these sweet treats?
Method
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Prepare a baking dish about 20 x 30 cm wide by lining it with aluminium foil. Smooth out the wrinkles, because they make your bark weaker as it cools.
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Using whatever your preferred method is, melt your dark chocolate until it is smooth. If you don't like dark chocolate, you can substitute milk chocolate instead.
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Stir through the peppermint extract, then pour the melted milk chocolate into your baking dish, spreading it evenly. Tap the dish on the counter a few times to get rid of air bubbles. Leave to cool on the side.
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Repeat the melting process with the white chocolate. Pour it carefully on top of the dark chocolate, spreading it evenly. Sprinkle straight away with the crushed peppermint candy canes, pushing them lightly into the white chocolate.
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Cool until set, then break up into serving sized pieces and store in an airtight container for 1-2 weeks.
We don’t think so!
Not only is it full of yummy peppermint tang that is just perfect for the holiday, it’s also moorish like you wouldn’t believe!
We love the mixed dark and white chocolate recipe, but we only add the peppermint extract to the dark chocolate layer because the white chocolate is super creamy and delicious as is.
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We hope you enjoy making and eating this!
