5-Ingredient Peppermint Bark
This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.
This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.
I tried this one, but find my old recipe easier and works better. My changes - no oil necessary, use 10 candy canes instead and do not allow the first layer of chocolate to set before adding the white layer - this is what causes them to separate! I use about 12 oz of each chocolate and melt in the mirco in glass dishes. First, melt the dark or milk chocolate, add extract if desired and pour into a foil lined pan, sprinkle with 1/3 of the crushed candy canes. Refrigerate about 5 minutes while you melt the white chocolate, also in the micro but only half power for about 3 minutes. Pour the white choc over the top and then add the rest of the candy canes. Be careful when spreading the white choc or you will end up swirling the 2 chocs together a bit and not have the pretty all-white top.Refrigerate for 2+ hours. Turn upside down onto a towel and peel off the foil and break into pieces. By breaking it from the back, you will not break as many of the candy canes on top. Also, don't crush the candy canes too much or you will end up with powder instead of nice pieces. Store in fridge.Read More
I made this with 1/4 tsp peppermint extract only in the chocolate layer, and I thought that much extract alone is entirely too much. I tried a similar recipe with no extract, and it was perfect. If you don't really like peppermint (or the flavor of peppermint extract, for that matter), I STRONGLY recommend omitting the extract altogether. I do like the flavor of the semi-sweet chocolate with the white chocolate. I would give this five stars, but the peppermint extract flavor nearly ruined it for me. Definately five without the extract but three is being generous for the recipe as written. Another helpful hint, it doesn't specify but you need to either use the peppermint on the first layer sparingly or really press it into the semi-sweet chocolate layer. When I cut these, the two layers separated on several, which was pretty aggravating.Read More
I tried this one, but find my old recipe easier and works better. My changes - no oil necessary, use 10 candy canes instead and do not allow the first layer of chocolate to set before adding the white layer - this is what causes them to separate! I use about 12 oz of each chocolate and melt in the mirco in glass dishes. First, melt the dark or milk chocolate, add extract if desired and pour into a foil lined pan, sprinkle with 1/3 of the crushed candy canes. Refrigerate about 5 minutes while you melt the white chocolate, also in the micro but only half power for about 3 minutes. Pour the white choc over the top and then add the rest of the candy canes. Be careful when spreading the white choc or you will end up swirling the 2 chocs together a bit and not have the pretty all-white top.Refrigerate for 2+ hours. Turn upside down onto a towel and peel off the foil and break into pieces. By breaking it from the back, you will not break as many of the candy canes on top. Also, don't crush the candy canes too much or you will end up with powder instead of nice pieces. Store in fridge.
This was so easy and fun to make! It tastes great and looks pretty. I did do a few easy cheats. I used a bag of whilte chocolate chips and a bag of chocolate chips. I microwaved the chocolate. I put the oil and the chocolate in a microwave safe bowl and cooked them for 1 minute on 50% power. Took it out and stirred it and put it in again for another 30 second or so on 50% power again. It came out really nice and smooth.
very easy to make, very yummy and a very good gift to give... I did do this as directed the first time but found a few changes couldn't hurt. I found that using candy canes gave it a much better look. it crushes more to the red side verses the round are more to the white. I also added in 1/4 teaspoon peppermint extract to give it a kick to the white chocolate mix after I had melted the chocolate. I also freeze it until I am ready to eat or give out as gifts and it tastes great! This is very simple, very easy to make. the price to make this is so much better then buying it to give out as gifts. When coming from your kitchen how can anyone not like it? Thank you for sharing this is a kepper that I will not use every holiday season.
YUMMY!!! I didn't have any mint extract, so when I crushed the candies, I sifted them and took all the crumbs that fell through and melted them with the white chocolate. Then I sprinkled the rest on top and it was delicious!
Delish! The only word of advice I would offer is that if you put peppermint pieces in between the layers, don't put many. I put a good amount in between the layers and when I went to break up the pieces the white chocolate layer came off from the semisweet layer. They still taste fabulous, but aren't all together liked planned. I can't wait to try it with milk chocolate as well!
I made this with 1/4 tsp peppermint extract only in the chocolate layer, and I thought that much extract alone is entirely too much. I tried a similar recipe with no extract, and it was perfect. If you don't really like peppermint (or the flavor of peppermint extract, for that matter), I STRONGLY recommend omitting the extract altogether. I do like the flavor of the semi-sweet chocolate with the white chocolate. I would give this five stars, but the peppermint extract flavor nearly ruined it for me. Definately five without the extract but three is being generous for the recipe as written. Another helpful hint, it doesn't specify but you need to either use the peppermint on the first layer sparingly or really press it into the semi-sweet chocolate layer. When I cut these, the two layers separated on several, which was pretty aggravating.
Yummy and easy to make!! It's also much cheaper than the kind made my Williams S*****!!!! Tip: Spread the melted chocolate into a diposable aluminum pan. There will be no need to grease the pan and the bark will be easy to remove by slightly bending the pan. Also, use a pizza cutter to cut when the bark is not completely cooled solid. Thank you for the great recipe idea!!
Great recipe! I used candy canes instead. I also halved the peppermint extract based on other reviews and I wish I hadn't. Next time I will use all of the peppermint extract and put it in the white chocolate layer only. Also, I only put the semisweet layer in the freezer while I melted the white chocolate and I didn't have any problems with them separating when I broke it apart. I will make this again!
I altered this recipe slightly as it was the basic recipe that I use to make homemade fudge every year during the holidays. I melted the first batch of semi-sweet chocolate added a can of sweetened condensed milk and some peppermint extract. I allowed it to see for about a half an hour to fourty minutes and worked on the second layer made of white chocolate. I prepared it the same way I did with the semi sweet and gently covered the first layer. The last or top layer was made with milk chocolate prepared the same way and spread gently over the white chocolate. I then chopped up a small box of candy canes and sprinkled them over the top. My husband loved it! By far this was the best fudge recipe I have ever made though it is extremely rich. I will definatly be making this again!
Its OK. I am a huge peppermint bark fan and my favorite is the Williams-Sanoma brand, but its very expensive. Don't use the oil or it won't set very well. I prefer to use semi and white chocolate melts so they melt easy. The better quality chocolate you use the better, like the recipe states. Use Peppermint OIL not extract if you want it PERFECT. Extract has alcohol and will cause it to become a little grainy. Use 3-4 candy canes smashed in a plastic ziplock. I also use a Mini crockpot to melt the chocolate, its so easy.
Followed the instructions to a tee and it tastes wonderful! The white and milk chocolate still seem to separate when cutting but I don't mind. When I make again I'll try using a warm knife to cut into the bark. I'll be using this recipe for holiday gifts to my work clients. Thank you!
This was the easiest and yummiest recipe! I took the advice of other reviewers and left the oil out. After the chocolate layer was poured, I added the crushed candies and really pushed them in good, then popped in the freezer while I made the white chocolate. After the white chocolate was melted, I added the remaining candies directly to the chocolate and poured slowly on top of the bottom layer. I spread the white layer very slowly so as not to get the muddy effect some others have mentioned. It turned out great! No muddying, no separating and it is DELICIOUS!
I have made this recipe for the past few years, and this years results were by far the best, following other comments I did not use the oil, I did not completely cool the first layer, it was only allowed to cool the time it took to melt the white chocolate. I added the crushed candies to the top of the chocolate layer and also into the white chocolate and then sprinkled on top of the white chocolate layer as well. I used a spatula to carefully spread the white chocolate layer and didn't have too much of a problem with the chocolate mixing in, best of all, I did 2 cookie sheets and both stayed together, in the past there was some separation of the 2 layers I think not completely cooling the first layer and the peppermint chips sprinkled on the bottom layer helped to keep the layers together.
I think this is a pretty good recipe. I agree with another poster (wombat) that microwaving the chocolates worked best, therefore eliminating the use for the oil. I only used the peppermint extract in the semi-sweet chocolate part, and left the white chocolate alone. I also did not put crushed candy canes between the layers...only on top of the white chocolate layer. In order to keep the layers from separating, you need to only let the darker chocolate set for about 5-10 minutes in the freezer, and then pour the white chocolate on top. Do not smooth it with a spoon or spatula. Instead, gently shake the pan to cause the white chocolate to settle evenly. One of my favorite ways to prepare this is by using the silicone mini-cupcake pans. They will pop right out of the pan when completely done, and they make the perfect bite-sized "peppermint patty", which not only looks gorgeous displayed, but also for giving as a gift. =)
Fantastic! I made this twice and it was a huge hit both times. I made a few changes: I replaced the canola oil with butter, and I doubled the amount of peppermint extract in the white chocolate (as someone else suggested). I used very high quality dark chocolate instead of semi-sweet, which my peppermint bark connoisseur friends said made it especially good. I also melted the white chocolate in the microwave, as sometimes white chocolate can be problematic on the stove top. I didn't have any problem at all with my layers separating, perhaps because I made sure to add the peppermint candy between them. I also think replacing the oil with butter might have helped. Thank you Andrea!
Be sure to press the second layer down or you will have 2 separate barks that fall apart when you try to break it into pieces. Really, how good this recipe turns out is purely based on the quality of your ingredients.
Like Hera, I forgot to add the crushed peppermint in between the layers but the end product is fanbulous and makes a very festive, sophisticated gift for the holidays. I had candy canes on hand so I crushed up enough to make 1/2 cup that got sprinkled on top once I poured the white chocolate on top of the dark chcocolate...mmmmm!
I made this for a Valentines treat to give to close friends. I used a disposable pizza pan (sprayed with non stick cooking spray) and did not chill the first layer for very long, maybe less than 10 minutes, just as long as it took to do the white chocolate layer, so the two layers would bond well, and they did. I used the extract in only the semi-sweet layer. Followed the suggestion to break from behind and it turned out ideally. Rave reviews from those who received it. Will be a holiday staple from here on. Will definitely try it with cinnamon candy hearts next Valentines (without peppermint extract clearly), and with candy canes at Christmas
Oil is not needed for this. I use really high quality chocolate. Do yourself a favor and use the microwave, there is much less room for error when melting the chocolate.
Love these! I, too, left out the oil and they turned out wonderful. I melted them in the microwave and it took literally minutes. That being said, after the dark chocolate layer, keep in the freezer for about 10-15 minutes or you'll get the muddying everyone talks about. I just put the white chocolate layer on carefully and moved it around like frosting on a cake since it didn't "pour". I added red sprinkles to the peppermint on top and it was gorgeous for my Christmas cookie party!
UPDATE: MY COLLEAGUE LOVED THIS! HE SAID IT WAS THE BEST HOMEMADE GIFT HE'S EVER RECEIVED. :) Yum! This tops Williams-Sonoma's bark (and is much cheaper to boot!). Every year, my ambitious plans to make homemade gifts falls by the wayside. I have been wanting to send my colleague an edible Christmas gift, but haven't had time to make one... until I thought of this recipe. This was super easy to prepare, and other than the time needed to harden, it was ready to package up in no time flat. To speed prep even further, I transferred my bark to the freezer. I spread both chocolate layers on half of a cookie sheet (to compensate for a 9x9 inch pan). Because I had no wax paper on hand, I covered my cookie sheet with lightly greased aluminum foil. Finally, instead of using my microwave, I melted my chocolates in a double boiler (I've never had luck with the micro method). My only other change was to not allow my first layer to completely set before spreading on the top layer. I wasn't particularly concerned about my chocolates mixing and actually thought they looked pretty when swirled together. Oh, and I made sure to use the smaller pieces of crushed peppermint for the middle layer so that my bark wouldn't separate. Red and green sugar crystals added a nice finishing touch. Thanks for sharing your idea, Andrea! :-)
Yummy. I used peppermint essential oil (maybe about 10 drops in each type of chocolate) and crushed candy canes (12). Easy. Addictive.
I LOVE peppermint bark and this was a great hit with everyone around the holidays! It's so pretty but so easy to make. I liked one of the other reviewer's tips to sift out the smaller pieces of peppermint candy and use this for the layer in between and reserve the larger pieces for the top. I think I will be making this every year for the holidays! And maybe in between the holidays too. :)
These are fabulous. I tried a couple variations based on other reviewers and it's just going to depend on your own taste buds. I didn't have any trouble with the choc layers separating, I put them together while the choc was still warm.
This is so easy, yet delicious and very pretty on the dessert table! I followed the recipe as written except I did not let the the first layer chill for an hour. I put it in the freezer only as long as it took to melt the white chocolate. There were no problems with the layers separating even after the pieces had been sitting at room temp. for over an hour.
**UPDATE: Made this again this year with some changes....only put 1/4 tsp of peppermint extract in the dark chocolate. Did not let the dark chocolate fully harden before pouring the white over (very carefully). Instead of candy canes (which are hard to bite into) I found the cutest sprinkles shaped like candy canes that were peppermint, so I sprinkled those on the white chocolate right after I poured it. Then I scored the bark while still cool/semi-warm with an ulu knife. There was NO separation of the layers this time!! :)** Original Review --> I made this recipe and it was great, but the semi-sweet and white chocolate layers separated when cut. I'd love a suggestion to make this not happen next time. I used candy canes instead of the round mints and I'd highly recommend that. Also, I find that the best way to crush the candy is to use the best tool in the house--my husband with a mallet! :)
I love this recipe. I've been making peppermint bark for 20+ years now and have never tried making a layered bark like this one. It was a bit more time consuming, but the flavor and the raves from everyone convinced me that this is now the go-to recipe for peppermint bark. All recipients thought it was something I bought somewhere. A lot of people said they liked it far better than that from Williams-Sonoma. I think that's a pretty good reason to keep on making it. Thanks so much for submitting it Andrea.
Separation anxiety solved. I did a LOT of research on the separation issue and red a TON of reviews. Mine didn't have any issues (lie... I had a couple minor bits that separated). 1) Control your TEMPER. When you melt it, the molecules get all crazy and you need to re-align them to make a bar. Tempering makes the chocolate harder and looks better. It's not hard, but you do need to use a candy thermometer to monitor it. This keeps the cocoa butter in the chocolate from "blooming" which means it moves to the surface creating a oily'ish layer that the white chocolate won't stick to. I probably butchered all that but here is an excellent article on it: http://www.craftybaking.com/howto/chocolate-temper-or-tempering-techniques 2) Build a mint bridge. After reading the reviews about too-hard candy, I used Bob's Sweet Stripes. They are more like a butter mint (not rock hard). I took the time to sift out the small parts and dust so that there wouldn't be a "dust" layer between the chocolates. Also, it looks better IMHO. when you press the candy into the chocolate, it bonds to it and the exposed parts are ready to latch onto the white layer. Guys... it's like rebar! 3) No oil. I'm sure it helps to smooth it but I thought it might not let it harden enough. 4) No refrigeration. Set it aside while you work on the white. When complete, just let it harden. Theory: the cold contracts the layer, let them cure at the same rate=better bond. 5) Score the back before breaking.
I used a 12-ounce bag of semi sweet chocolate chips melted with 2 tsp. of shortening. Poured it into a prepared 11 x 7 pyrex dish, popped into the refrigerator to allow it to set. While that was setting I melted 14 ounces of Bakers Premium White Chocolate (1 oz per square), I did not use shortening in the white chocolate. I crushed 12 candy canes and set them aside. Removed semi sweet chocolate from the refrigerator and poured the white chocolate on top, spread it out and sprinkle the crushed candy canes on top. Very lightly patted the candy into the white chocolate layer. Returned it to the refrigerator to set up. I didn’t use peppermint extract, just allowed it to get its flavor from the candy. The layers will separate if handled to much so take that into consideration if you plan on giving it as a gift and take extra care with packaging. Looks very pretty and festive! Taste good too!
Made a couple of adjustments. Did not use peppermint oil and used candy canes instead. The white chocolate was difficult to spread on top of the chocolate without melting. When it came time to break the bark, it separated :( Still delicious!
i had know trouble at all with this recipe. it is good, easy to follow, and it is very holiday like. i have made it for christmas dinner that i am going to. thank you very much from florida. the only mistake i made , was not to made a double batch.
Really good recipe. I am not so much a fan of white chocolate, but others are and always appreciate this for the holidays. I didn't put candy cane in between the layers either-- I forgot!! And I also microwaved the chocolate-- much quicker and easier. I'd love to taste this with dark chocolate--mmmm!
5 stars if the layers didn't separate. I should have followed the suggestions by others and not let the first layer set.
Really good recipie, but I tried it without the oil and it worked fine, I also used a stainless sauce pan gently heated over uber low heat. Thanks for posting
I had leftover candy canes from Christmas, so I used about 6 candy canes that I crushed up into a powder because my father can't chew through candy canes much anymore(though they are a bit harder to crush so make sure you have a clean counter top in case the bag gets holes). Be careful about breaking the bark because the chocolate is super cold, and you might accidentally get your fingers caught in the force and hurt yourself. Simple other than that. Also, make sure if you are using oil in this to let the layers set otherwise the white will start to melt the bottom layer and you won't get a nice white top. Keep the chocolates refrigerated when not being eaten.
Yum! This recpie has been in my family for years. The only thing is that we don't use oil. It's not necessary. We just simply melt semi-sweet chocolate, pour it into pan. Then melt white chocolate, and mix in some crushed candy canes. (Mainly the powder that comes from crushing them.) Pour the white on the semi... and sprinkle some larger chunks of candy cane on top. Voi-la!
I made this for hostess gifts and it was a big hit.
Perfect amount of peppermint and chocolate. I use Giradelli for the best bark! Next time I am going to use a larger pan, for thinner bark, since mine came out pretty thick. It was still delicious though!
I have made this a bunch of times for the holidays and it tastes great. The only thing I change is I use the 12 oz bags of white and semi sweet chocolate and keep everything else the same. So why am I giving this 3 stars? Because it is a nightmare to cut. It is really frustrating when I spend a lot of time making something look nice only to cut it and have it fall apart. I have tried everything to prevent this, but have not found anything that works.
Perfect! Made with recipe as is. Disappeared in no time.
I make this every Christmas and the people I give it to always comment on how they like it. I didn't like how the layers separated so I don't wait for the brown chocolate to harden. I let it stiffen on the counter while I melt the white chocolate and then swirl them slightly before putting the peppermint candies on top. I like how it looks slightly swirled and it also keeps the layers together. It's better than Williams Sonoma's bark and a TON cheaper!
This is sooo delicious! I used chocolate chips because that's all I had on hand and it still turned out great!
MMM, this tasted just like an Andes but with a crunch. I omitted the oil and peppermint extract and it still came out delicious.
i liked this recipe very much! i made a test batch for Christmas gifts, and the only thing i didn't do that i should have was add candy pieces in between the layers - i think it will help the layers to stick together when cutting.
Great recipe. Turned out perfect. I cooled the dark chocolate, before layering the white chocolate on top. Perfection!
This is really good and really easy. It is, of course, dependent on the quality of chocolate you use. I took some reviewers' advice and microwaved my chocolate. I very much enjoyed smashing the peppermints - it was therapeutic :-).
Easy and impressive holiday candy. I used high quality chocolate and I tempered it over the stove. No need for the canola oil for me.
What's not to like. This is easy to make and, unfortunately, so easy to eat. I was using leftover amounts of both chocolate and white chocolate, so I just made a small amount and used crushed candy canes for the candies. This stuff is addicting, so I am kind of glad I only have a little bit. This would make a great Christmas gift put in a holiday bag.
I followed some of the other reviewer suggested which made this recipe quick and easy. I took 12 oz bags of semi-sweet and white chocolate morsels heating them in the microwave separately and only cooling the bottom chocolate layer in the frig for 10 minutes before spreading the white layer. I omitted the oil but kept everything else the same. The final product tastes great!
So easy and so good! This was my first time making candy and I was nervous going in, but I've made it twice since and it's always a hit! Great easy recipe.
Made this for a dessert party and it turned out perfectly. I love the two layers of crushed peppermint candies. This turned out to be the best peppermint bark I've ever made.
I was really, really not impressed with this recipe. I was hoping for a more creamy, peppermint-y flavor and this recipe just didn't have that.
This was so easy! The only thing I changed was to use a whole bag of semi-sweet chips and a bag of white chocolate chips so that I could have more bark. It turned out great!
AMAZING!! It won the best tasting peppermint bark at the party!
Oh yeah, this rocks! I doubled, and placed in a 9x13 pan. I used candy canes, and had a tough time crushing them. I finally used a metal meat mallet to crush them! As others suggested, I sifted the peppermint pieces and placed the tiny ones between chocolate layers (not too many or the white chocolate won't stay in place). I then mixed the remaining tiny pieces into the white chocolate. Save yourself some waiting time and freeze the layers of chocolate. Make sure you wipe the outside of the double pan before pouring, or you may end up with drips of water on/in your chocolate.
This is a great recipe! I used more white chocolate than dark chocolate and next time I will not use so many candy canes.
very easy and pretty, I didn't measure the chocolate just used a cookie sheet, when finished got 3 lbs of bark
Fool-proof recipe that turned out delicious! I used dark chocolate instead of semi-sweet, and candy canes instead of peppermint candies. Yum!
I love this recipe. It is delicious. I have made it twice and each time with different toppings. The first time I did it with Nestle's white chips and the second with Ghirardeli's white chocolate. The first time with Nestle's the two layers connected beautifully. The second time I did have some trouble with the layer ends connecting but it seems that the bark broke better from the center.
The store was out of peppermint extract, so I just crushed the candies in the blender and mixed them directly into the chocolates. Also, I missed the part about refrigerating the semi-sweet layer while preparing the white chocolate layer, so the final product ended up a bit... muddy. But still delicious!
This was a great addition to our holiday treats. I've had white peppermint bark but the addition of the semi sweet chocolate added another level that was wonderful.
I love this. I'm the "Christmas baker" for my huband's clients, his company, about 15 neighbors, and Christmas plus New Year's eve parties. YES, I bake a ton around the holidays. SO, when I find an easy yet really great recipe, I hold on to it. This one is one of those. The only change I make is leaving out the middle peppermint layer. It is "too" much. It is really really really good. Just remember though--this is not one of those "if a little is good a LOT must be better" situations. Not, I said. It is great just as it is, maybe, 86 the middle layer of peppermint. Keep it on the top for sho...Enjoy and Merry Christmas and Happy New Year.
great recipe, straight forward, simple and delicious
Made this recently and everyone loved it! Very easy. No modifications needed. I left mine in the fridge overnight and chopped it up the next morning. It cracked perfectly with no separation between the layers. Also, I used the microwave to melt the chocolate with no problems. This will be one of my go-to holiday candy recipes from now on.
There's nothing easier to make then this and it's delicious!
easy and tasty. I used the mini-chopper attachment of my immersion blender to break up the mints. Will make again next winter for holiday gifts!
I made these for my friends for Christmas and they were excellent!
Okay, so let me tell you what NOT to do... Leave it to me to mess up such a simple recipe! First of all, I decided from the get-go to double the recipe since I'm making this for several neighbors. This was mistake #1. When working with something like chocolate (and especially white chocolate) that hardens quickly after it's melted, it's best to work quickly and in small batches to decrease room for error. I did use the microwave to melt both chocolates and that ended up being fine. However, when I started pouring and spreading the chocolate is when the problems began. Do NOT use the Reynold's foil sheets side by side to line the baking sheet. As soon as I started spreading the first layer the foil sheets were sliding all over the place. Next time I will probably lightly oil the baking sheet (a much smaller one for a batch half the size, mind you. Next, do NOT try to get all sophisticated & buy the Andes peppermint baking chips. They are not the same as regular peppermints! They look like imitation bacon bits (rather than bakin' bits - ha!). To make matters worse, they are expensive! Stick with the cheap, festive candy canes or peppermints (which can be found in the bottom of Granny's purse, next to the butterscotch rounds). Lastly, of course I didn't wait long enough and got the muddy not-so-pretty marbled effect. At this point I gave up and dumped the rest of the peppermint baking chips on top because clearly, the only person stuck with this bark will be Santa on Xmas Eve!
I used a 9 x 13 because I wanted my pieces to be a little thinner. It turned out well. My chocolates didn't separate, I tried to not to get the chocolate to become completely hardened. I was a little soft, but not soft enough to run into the white chocolate when I poured it on. I used candy canes. Crush them small enough to chew. I also sifted out the dust. A little extra extract wouldn't hurt. The recipe has a subtle minty taste. Don't forget the grease and wax paper! I did and it was a mess. I read the recipe and then made the bark from "memory," or lack of memory! I
This is so easy and delightfully minty. Also very festive looking and great for gift giving. I experienced the dark and white chocolate layers separating on my last batch and have since learned that the first layer should not cool completely before pouring the 2nd layer. I used the microwave to melt the chocolate. 1 minute the first round and then in 30 second intervals, stirring after each. Will make this each year during the holidays now. Thanks for a great recipe!
This turned out pretty well for me! I got the white chocolate a little too hot, and I didn't spread it quickly enough, so it melted a bit too far down into the semi-sweet bottom layer. Because of that mistake, I ended up with a chocolaty swirl on the top in a few places. So, I'd recommend spreading the white chocolate on quickly to avoid this mess; don't let a big glob of it sit in one spot for more than a second! I actually make this recipe with 12 ounces of both chocolates. Honestly, I find that the 1/4 Teaspoon of extract in each chocolate is a bit much, even though I used more chocolate than this recipe calls for. I'll be toning that down on my next batch. But overall, I'm happy with how this turned out.
This was spectacular! My husband couldn't stop munching on these yesterday. He's usually picky for ratings but he actually gave this one 5 stars, which actually says something! I used chocolate chips from our cupboard (so no cutting), and like 6 candy canes from our Christmas tree. One major substitution I made was due to improvisation since we could not find peppermint extract at the stores. I used corn syrup and put it in the saucepan on medium heat with the smallest crushed pieces and when it bubbled I took it off the heat and added it to the chocolate. It turned the syrup pink, but it did not change the color of the either chocolate whatsoever. I also just melted the chocolates on medium low heat, stirring constantly and watching carefully. If you do end up like me and have no extract, do the substitution beforehand because during the wait the chocolate was harder to manage. Overall though, spectacular recipe. This is probably going to become one of our Christmas staples from now on!
I love this recipe, and the only thing I would let people know is DO NOT use Ghirardelli white chocolate. I have made this twice. The first time I used Nestle chocolate and I had no trouble and ended up with picture-perfect bark. However, the second time, I used Ghirardelli and the white chocolate began to harden before I was even finished spreading, and then began to melt the layer of dark chocolate. As I spread the white, the dark began to swirl with it, making it look dirty. It still tastes fine, but the elegance is gone.
I don't know if I did something wrong, but my layers split (despite carefully pressing the white chocolate on top). Also I have no idea whether I used the right amount of peppermint, because it calls for 25 peppermint candies without saying which kind of candies. Terrible. And it tastes bad too.
i microwaved the chocolate. I also did not put the peppemint extract in the chocolate layer but did put it in the white chocolate layer. very good and easy to make
this turned out beautifully! I used almond back instead of white chocolate. Very pretty but of course super sweet.
This was wonderful! Everybody in my family loved it, It was pretty too. Thank you
My Dad ADORED the peppermint bark - I thought it tasted excellent but did break up between layers.
This is a good candy recipe. I made the mistake of pulling the bottom layer out of the freezer and adding the top layer onto that...the layers didn't stick together. I think next time I'll add the top layer while the bottom layer is still warm so that they will stick together better.
First of all, I didn't use 25 candy canes. I think I used 6 or 8 total! It was perfectly fine. I used sugar free dark chocolate for the first layer and I didn't add oil but I did add the peppermint extract (microwave 1 min, stir, microwave 30 seconds.) Only chill dark for 10 mins @ most before adding white layer or the 2 layers will separate. Once finished to break up into pieces I put the whole bark in a gallon zip-lock back and dropped it on kitchen floor. There may be an easier way to break it up but that worked for me!
This was so delicious my husband has eaten almost the entire batch! We love the mix of semi-sweet chocolate and the minted white chocolate. I did not use any oil but instead used a can of sweetened condensed milk. I melted the chips with the sweetened milk together in the microwave. I also poured the second/white chocolate right on top of the chocolate layer without refridgerating it first. The layers never separated. I have taken the idea of combining two different fudge flavors and made a dark chocolate/cherry batch and a chocolate/peanut butter batch. Very easy recipe.
So yummy and easy! followed recipe exactly except for peppermint oil because I didn't have it on hand.
exactly what I was craving. LOVE this recipe. Will definitely make again.
I used candy canes instead of peppermint rounds. I also used semi-sweet and white chocolate chips instead of high-quality candy bars simply for shopping convenience. Instead of using the 9x9 pan, I poured the melted chocolate on a wax paper covered cookie sheet. While this results in imperfect edges, my family is hardly the type to complain about chocolate!
very nice and easy. i had some problems with the white chocolate being thin enough when melting, so next time, the white chocolate gets spread first! great taste, i added a layer of peppermint flakes in between the chocolate layers.
Awesome recipe. my first time making peppermint bark and everyone loved it. No problems with the layers separating and I refrigerated for hours in between layers. I used candy canes to get more red coloring on top. I did struggle a little with the white chocolate in the double boiler, so I will use the microwave next time. I used the oil as the recipe stated and I think it helped the texture of the chocolate so it wasn't too hard to bite through both layers.
Made it for a store function and got asked several times for the recipe!
I as well used candy canes rather than peppermint rounds and it turned out even better. Also I stirred about a quarter of the smashed candy canes in with the white chocolate.But, as said in other reviews the peppermint bark does fall apart after it hardens, even if you pour the white chocolate on before it is completely set. Don't panick. All you have to do is place your hardened pepermint bark on wax paper, put this on a baking pan, set on stove top, and turn to low heat. After about a minute press gently on white chocolate until you see melted semisweet chocolate gush out from underneath. place this in the freezer for 1/2 an hour and then cut off the excess chocolate. Happy baking!!!
Awesome recipe! The tip of turning it upside down on a dish towel to break it up works very well. Be sure to let the bottom layer set up before adding the white chocolate so it doesn't blend together and look ugly. I used the powder from the crushed candy canes between the layers. I had no problem with the layers separating.
These are really easy, and great to give away for the holidays!
This was my first time making Peppermint Bark. This recipe was fast and easy. I think the hardest part was constantly stirring the chocolate to make sure it didn't burn. I didn't have pepp. extract, so tried what others recommended and used the dust of the crushed candy, instead. It turned out amazing and I've already made another batch!
Awesome! I have made this recipe for 3 years now. The first year that I made it, I took it in as gifts for my coworkers. Now they ask me if I'm going to make them some peppermint bark again. One of the newcomers came to me and told me that he had heard that I was an awesome candy maker. This is the only candy that I had ever made for them...lol. I received many compliments on it, including that it was much better than the Ghirardelli Peppermint bark and it reminded others of Ande's mints, only better. Sam's club has Ghirardelli chocolate blocks, so I used that. I didn't use the canola oil and I used crushed candy canes. It's become a must have holiday recipe for me! Thanks for sharing!
I used 12 oz bags of Nestle Morsels, so I increased the oil and extract proportionally. I nuked the chips on 50% power, first for 1 min, and then in 30 sec intervals, until I could mix them with a fork. I had no problems with the bark seoarating, and I cut the pieces with a sharp knife warmed in hot water. A big success and very easy...
Very good; should have allowed the chocolate layer to set more before spreading white choco layer.
Made these tonight for the first time and they were out of this world! I melted the chocolate without the oil and it turned out great. This is a must have to any Christmas tray.
Sorry to say, but we didn`t like this recipe at all. It was a waste of good ingredients for me. I like mint chocolate, I used only 20 peppermint candies, but the mint flavor was overpowering. The bark, especially white chocolate layer was too thick, it didn`t look beautiful.
This recipe did not work at all for me. Putting a layer of peppermint in the middle is where it went wrong because I couldn't get the top layer of white chocolate to stick. Too bad! I was really looking forward to it.