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Peppermint Bark

Peppermint Bark

Peppermint Bark

 

The Holiday Season requires chocolate and peppermint and when you mix the two you have a winning combination.

 

Peppermint bark is my winning combination. One of those seasonal favorites that everyone seems to enjoy. Quick, simple and a treat for everyone.

 

This recipe is a traditional favorite without the compromising your health. Choose high quality cocoa chocolate (not milk chocolate) and pantry cocoa butter (make sure it is “pantry”).

 

When buying “white chocolate” be sure to read your ingredients. Often products that look like white chocolate are a blend of everything but chocolate. You’re looking for “cocoa butter” as the ingredient. I recommend edible pantry cocoa butter – which is creamy white in color – and be prepared for the most delicious mouth melting chocolate you’ve ever put in your mouth.

 

For your peppermint, try to buy candy canes that are natural – free from high fructose corn syrup and red dye. This is the organic brand I’ve found to use during the holidays.  

 

Okay, I’ll get off my soapbox and get back to the recipe. If you’ve never made Peppermint Bark before, you’re in for a very pleasant surprise. This super easy recipe assembles quickly with minimal fuss.

 

 

Peppermint Bark

For best results, use high quality chocolate – 70% cocoa or above – do not use milk chocolate and use cocoa butter nibs for your white chocolate. 

  • 16 ounce Chocolate Bar – High Quality 70% cacao or above
  • 16 ounce Pantry Cocoa Butter Chips
  • 1 cup Peppermint Candy
  1. Place peppermint candy in a heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until finely crushed. Set aside. (This can be done in a food processor, if preferred). 
  2. Line a small, rimmed baking sheet with parchment paper. If necessary, dampen the bottom of the outer edges of the parchment paper to hold it in place. 
  3. In a double broiler, melt the dark chocolate until smooth. Transfer while warm and melted to parchment paper and spread with a plastic spatula until uniformly thick. 
  4. Thoroughly clean double broiler before melting the Pantry Cocoa Butter Chips. 

    In a double broiler, melt the butter chips until smooth. Once smooth, stir in the crushed peppermint pieces until evenly distributed. 

  5. Pour the butter chip mixture on top of the dark chocolate layer. Spread until evenly distributed over the dark chocolate layer

  6. Place baking sheet in the refrigerator for at least 2 hours. Once harden, break peppermint bark into pieces before serving or storing. 

 Here’s a video I found for making Peppermint Bark. 

 

Peppermint Bark

Peppermint Bark – by Carina Stewart