Pretty Peppermint Bark

I am a pretty simple candy maker and this bark is a definite go to when I want something quick, easy and pretty. Even if you don't love peppermint, these are fun to make to give away with that holiday look and taste!

I used this recipe from bakedbyrachel and she is so creative in making her bark into these cute little snowflakes using a silicone mold, so you can make yours in any shape! You can even pour the melted chocolate into greased cookie cutters! I prefer laying mine out flat and breaking it so I can manage smaller pieces. I found that these were rather large and I couldn't eat a whole one. You can also try smaller silicone molds to make almost truffle like pieces.

I like how she layered the chocolate for a fuller flavor, but if I'm in a pinch I use 24 oz white Almond Bark, leave out the extract and load the top with crushed candy. I find the Peppermint flavor from the candies is enough for me. Personally from my experience, I also do not use candy melts for large candy making projects like this, I prefer Almond Bark. It's available in milk and white chocolate. You don't have to use oil either in the melting process. One other change I make in my version is that I especially use the candy dust from crushing the peppermint, by adding it to my white chocolate, whereas this recipe doesn't use it. I don't like to waste it!

Leave a comment and tell me how you like to make your bark! Do you make shapes or lay flat?

Ingredients:

• 12 oz brown chocolate (use your favorite milk or dark)

• 12 oz white chocolate

• 2 tsp vegetable oil, divided

• 1/2 tsp peppermint extract, divided

• candy canes or peppermint candies, crushed
  

Directions:

1. If making one sheet of bark, line a rimmed baking sheet with parchment paper. Smooth out any wrinkles.

2. Prepare candy canes by unwrapping and tossing in a plastic bag. Smash with a meat tenderizer, rolling pin or other heavy object. Don't pulverize the candies but do make sure any huge chunks are broken down. Over a bowl, transfer contents of plastic bag to a mesh strainer. Gently tap and shake the strainer. The purpose of this is to remove any candy cane dust, only leaving the chunks to be used for the bark. (Again I keep the dust and add it to the white chocolate!)

3. In a heat safe bowl, add brown chocolate and half of the vegetable oil. She used candy melts but look at my notes for an alternate method. Melt chocolate at 50% power in 30 second intervals. Stir well after each heating. When fully melted, stir in half of the peppermint extract.

4. Pour milk chocolate (or whichever variety you've chosen) onto prepared pan and spread out evenly. Alternately, divide equally among molds or cookie cutters. You can use a small cookie scoop to divide among your molds or cookie cutters for ease. Sprinkle with a small amount of candy cane pieces, preferably some of the smaller pieces. Transfer to the fridge for 30-60 minutes or until fully set and hardened.

5. Repeat melting process with white chocolate: white chocolate plus 1 tsp vegetable oil in a heat safe bowl. Heat at 50% power in 30 second intervals, stirring well each time. Add the remaining 1/4 tsp peppermint extract, stir well.

6. Pour over brown chocolate, or divide equally among molds or shapes. Tap tray or mold to spread chocolate out. Sprinkle with remaining candy cane pieces. Transfer to the fridge for an additional 30-60 minutes or until fully hardened.

7. Break sheet bark with a heavy object or carefully remove chocolate from molds. I typically use a knife by placing the sharp part on the bark and tapping the handle with what you used to crush your candies. If using silicone molds, they should easily pop out or peel away.

8. Store in the fridge in an airtight container.
   

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*Recipe adapted from bakedbyrachel.