web analytics
December 13, 2013 - 2 Comments

 

Well, I promised I would have a peppermint bark recipe up this week, so here ya go. This is one of Zach’s favorites. He goes crazy over peppermint bark. This is especially true right after the holidays when all of the store-bought peppermint bark goes on sale. Like I mentioned when I posted the Cake Batter Bark a couple of days ago, peppermint bark is also super easy to make. It’s an inexpensive way to put together holidays presents, and I don’t know about you, but I love receiving edible gifts. Like toffees and candied nuts, bark is a great gift. It’s a great addition to your cookie tray and the perfect snack to serve any time of year. Beware though, it is addicting, and I can almost guarantee that it will be gone as soon as it sets. Read ahead for the recipe and a great beer pairing!

 

 

 

 

 

 

Recipe Fun Facts:

From the Holiday Cake Batter Bark Post:

“Bark is pretty simple to make, but you have to be patient, and you have to pay attention to what you are doing. Melting chocolate can be annoying, but once you get the hang of it, it’s a piece of cake. Personally, I think the best way to melt chocolate is low and slow over a double boiler (see recipe below for how to do this). You CAN do it in the microwave as well. Just make sure you only heat in 40 second increments, stirring after each 40 second interval until all has melted.

Freezing/chilling is 100% necessary when making bark. You can let it set at room temperature, but it will take FOREVER. Use your freezer. You can also refrigerate it in order to get the chocolate to set, but this will also take a little bit more time.

MAKE SURE YOU LET THE DARK CHOCOLATE SET COMPLETELY before you pour the white chocolate in top. Once you have poured the white chocolate, act quickly. The heat from the white chocolate could melt the dark chocolate underneath if you take your good old time. Once you have done this, place it immediately back in the freezer or refrigerator. I put mine on my back patio. Ha! It has been sooooo cold in Colorado, and by cold, I mean in the negatives. Talk about instant freeze on my bark! It was amazing! If you don’t have the luxury of experiencing negative digits, then the freezer will work just fine =).”

Beer Love:

Thirsty Dog’s Imperial Stout: Siberian Night is a true Imperial Stout in every sense of the words. It pairs very well with sweets, especially dark chocolate. It is malty, creamy and toasty. It has perfectly warm notes of caramel. This brew provides the richness you crave in the wintertime. Pick up a bottle next time you see it on the shelves!

Happy Friday!

 

 

 

Peppermint Bark
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Yield
18

Peppermint Bark

Peppermint bark is extremely easy to make and super delicious too!

Ingredients

  • 8 ounces dark chocolate, chopped
  • 14 ounces white chocolate, chopped
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • holiday sprinkles or peppermint chips (optional)

Instructions

  • Line a large baking sheet with parchment paper and set aside.
  • Create two double boilers by bringing two medium-sized saucepans of shallow water to a simmer. Place two heat safe bowls on top of each simmering pan (without letting the bottom of the bowls touch the water.
  • In one bowl, add the dark chocolate. Melt over the double boiler, stirring frequently. As soon as the dark chocolate has melted, pour it onto your prepared baking sheet. Even it out to a thin layer with a rubber spatula. Place in the freezer to set (about 15-20 minutes – or longer as needed).
  • While the dark chocolate is melting, prepare the white chocolate. Add the white chocolate to the second bowl of your double boiler. Then add the peppermint and vanilla extracts. Stir it frequently until it has melted. Remove the chocolate from heat and let cool down for just 1 minute.
  • Remove the dark chocolate from the freezer, and gently pour the white chocolate on top of the now hard dark chocolate. Act quickly, and smooth the white chocolate out with a rubber spatula until it is about 1/4 – 1/2 of an inch thick. Immediately sprinkle sprinkles or peppermint chips on top of the white chocolate and place in the freezer immediately to freeze and set for about 1 hour.
  • Remove the bark from the freezer, and break into pieces or cut with a very sharp knife.
  • Store in an airtight container. Enjoy!

Notes

Hardware: * 2 Medium Saucepans * 2 Heat Proof Bowls * Rubber Spatulas * Wooden Spoons * Whisk * Baking Sheet * Parchment Paper * Measuring Spoons * Inactive Time: 2 hours

http://www.cookingandbeer.com/2013/12/peppermint-bark/

  • http://www.buttercreamfanatic.com/ Nora @ Buttercream Fanatic

    I love bark! I might have to make this for my office. Great recipe!

  • Pingback: Peppermint Bark - FoodVox.com