Peppermint bark is finally in season, and if you’re looking for a recipe that’s not just a slab of melted white chocolate with peppermints scattered on top, you’re in luck. This peppermint bark recipe, originally from Atkinson Candy in Lufkin, Texas, is special.
It has two layers of peppermint studded white chocolate sandwiching a thin layer of mint flavored chocolate ganache. The inside is a bit creamy, while the outside is stiff and crunchy. As for which type of white chocolate to use, I’m not sure using the most expensive brand is the best idea since the white chocolate gets infused with mint, but it’s always fun to experiment. Some brands have a more yellowish hue than others. The photograph gives this one a yellowish cast, but in real life it’s a nice shade of off white. I used Baker’s white chocolate with a little bit of Nestle thrown in, but for my next batch I might try Ghirardelli or Lindt to see if it makes a difference.
Update: I simplified the directions a bit. The amount of white chocolate is variable, but 12 oz works (3 standard bars). Feel free to use more or less as needed. If using the double boiler you can melt the white chocolate all at once, but if using the microwave you might want to melt half at a time. Also, we recently switched states and our grocery stores do not carry the Atkins candy bits. Crushed Starlight Mints can be used as a replacement, but they are a bit stickier. I’ve also tested with Ghirardelli white and dark chocolate and the bark is even better!
Keeping the middle (dark chocolate) layer from smearing into the top layer takes practice, but if you want to take a more casual approach you can just drizzle the top layer of white chocolate over the dark chocolate and give it a purposely marbled look.
- 12 ounces of white chocolate, chopped, plus extra if desired**
- 7 ounces of dark or semisweet chocolate, chopped
- 6 tablespoons heavy cream
- 1/8 to 1/4 teaspoon peppermint extract (optional)
- 1/2 cup or as much as you need crushed peppermints (preferably Atkins Mint Twists)
- In the top of a double boiler, melt the white chocolate. Alternatively, you may do this in a microwave, but if you use the microwave only melt about half of the white chocolate. If using the microwave, melt on a low setting (50% power) and stir every 30 to 60 seconds.
- Meanwhile, line a large baking sheet with parchment paper and draw a 12x9 inch rectangle on the parchment (or just visualize it and don't draw!). Spoon the melted white chocolate onto the parchment and spread it to fill the rectangle. Sprinkle on 2 tablespoons of crushed peppermints. Put the baking sheet with the melted white chocolate slab and mints in the refrigerator or freezer to set while you melt the dark chocolate.
- In a saucepan, heat the cream until it begins to simmer. Remove from heat, add the dark chocolate and stir until melted. If it doesn't melt all the way, set the pan back over low heat and stir until melted. If using, add the extract. If it is very hot, let it cool just slightly, then spread it over the white chocolate/peppermint slab. Return to the refrigerator or freezer and let it set.
- When the chocolate mixture has set, melt the remaining white chocolate in the microwave or heat it gently in the top of the double boiler. Pour the white chocolate over the fully set chocolate mixture and carefully spread it over the top. Alternatively, drizzle the white chocolate over the top and allow some dark to show through.
- Sprinkle remaining peppermints over the top and return to the refrigerator to set.
- When the bark is almost fully set, score it into squares with a pizza cutter. Return to refrigerator and let fully set. Break it apart.
Storage: I like to store this in the freezer to keep it nice and fresh.