Peppermint Bark
Peppermint bark with two layers of white chocolate and a middle layer of creamy dark chocolate.
Servings 16 servings
Cost 5
Ingredients
- 12 ounces white chocolate, chopped plus a little extra (340 grams)
- 7 ounces dark or semisweet chocolate, chopped (210 grams)
- 6 tablespoons heavy cream (84 grams)
- ⅛ teaspoon peppermint extract, optional
- ½ cup crushed peppermints preferably Atkins Mint Twists
Instructions
Melt the White Chocolate
- 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.
Prepare Parchment Lined Baking Sheet
- 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).
Spread White Chocolate and Peppermints
- 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 peppermint sprinkled white chocolate in the freezer to set while you make the ganache.
Make Chocolate Ganache and Spread Over Frozen White Layer
- In a saucepan or double boiler, 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. Add the extract the peppermint extract if using. If it is very hot, let it cool just slightly, then spread it over the frozen white chocolate/peppermint slab. Return to the freezer and let it set.
Make Second White Layer
- When the chocolate ganache 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 ganache 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 freezer to set.
- When the bark is almost fully set, score it into squares with a pizza cutter. Let set completely in the freezer or refrigerator, then break into squares. Alternatively, just break it up into free-form pieces.
Notes
Before adding the final layer of white chocolate, make sure the dark chocolate ganache layer is solid and very cold. Also, make sure the melted white chocolate is not too hot. If the white chocolate is too hot and the dark chocolate is not cold enough, the white chocolate will melt the dark chocolate and you'll have chocolate streaks in the top layer. For this reason, it's good to have extra white chocolate on hand. You can let the smeared layer set, then add a thin, clean layer of white chocolate if needed.
Storage: I like to store this in the freezer to keep it nice and fresh.
Storage: I like to store this in the freezer to keep it nice and fresh.