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White Chocolate Bark or Peppermint Chocolate Bark?

The minutes are ticking down now until Christmas Day and if you need to do some last minute baking, I think these are great options.  At one time I thought making candy was something I would never be able to do.  A couple of years ago I started making bark and I love the taste of it and the ease in making it.

The first recipe is an Ina Garten recipe for white chocolate bark.  It is in her cookbook, “How Easy Is That.” The ingredients are expensive but the taste of the bark is well worth it.  If you need to make something that will impress and wow the receiver of the gift, this is a great option.

white chocolate bark

The next recipe is for peppermint bark and I make it every year now.  It is very similar to the bark that can be purchased at Williams-Sonoma and other specialty stores.  I printed this off the internet and it has become a family favorite.

Peppermint Bark Recipe

INGREDIENTS:

1 bag of chocolate chips (any kind you like) ( 12 ounces)

1 bag of white chocolate chips(12 ounces)

24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces  ( great way to rid yourself of some holiday stress)

DIRECTIONS:

Line the bottom of a 9×13 pan with parchment paper.  Pour (brown) chocolate chips in a microwave-safe bowl.  Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completely melted and mixture is smooth.  Spread melted chocolate  as evenly as possibly into lined pan.  Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.  Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible.  Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.  Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  You should now have a solid sheet of peppermint bark.  Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy!

*if white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.
Melting chocolate in the microwave is the easiest way to melt it with great results.

That part about storing any leftover bark in a bag and freezing it made me chuckle.  You have got to be kidding.  We don’t have chocolate leftovers in this house.

You can melt chocolate or white chocolate chips and add pretzels or M&M’s and have a great treat that is easy to make. Just let your imagination run wild.

Thanks for stopping by.

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