- Grocery store
- Make peppermint bark
The other things can wait, right?
Yesterday when I mentioned my love for Williams-Sonoma’s peppermint bark, Molly, an awesome blog reader, emailed me with her recipe for the festive treat and I knew I had to take a crack at it today.
Fortunately Molly’s recipe was really easy!
Making the peppermint bark was a fun alternative to baking Christmas cookies and left me in the holiday spirit. (It probably helped that I was playing my Mannheim Steamroller CD on repeat.)
Molly’s Peppermint Bark
- 1 pound dark or semi-sweet chocolate*
- 1 pound white chocolate*
- 1 to 2 teaspoons peppermint extract (I used 1 tsp.)
- 1 teaspoon canola oil
- 4 to 5 regular-size candy canes, crushed
*Note: I highly recommend using a block of good quality chocolate for this recipe (I used Baker’s brand baking blocks). Chocolate chips don’t work as well because they have stabilizers in them, and the layers in the bark tend to separate.
- Line a baking sheet (with raised edges) with foil, and spray with non-stick spray.
- Melt dark chocolate in microwave (30 second intervals on high, stirring in between).
- Add 1/2 tsp. of canola oil and spread evenly in pan. Refrigerate until solid.
- Melt white chocolate using the same method, and add 1/2 tsp. of oil, as well as the peppermint extract.
- Spread white chocolate mixture over dark chocolate layer (it is best to let the white chocolate cool a bit, so it doesn’t melt the dark chocolate and swirl layers together).
- Sprinkle crushed candy cane pieces on top, and refrigerate (or freeze) until solid.
- Remove from cookie sheet, peel off foil layer, and chop into pieces. Enjoy!
I have a feeling this peppermint bark will take the place of my holiday pretzel treats as my go-to homemade holiday sweet treat to give to friends.
And I just realized something: This recipe makes two pounds of peppermint bark.
There are currently two people in our house right now.
I think not.