Welcome to Day 3 of
The Twelve Days of Holiday Treats!
Once again, this year, from December 1-12th I’ll post a new holiday treat recipe every day – inspiration for your holiday entertaining!
The recipes I’m sharing are small batch (perfect for this year of smaller gatherings – each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment so hopefully you’ll be able to whip up any of these on a whim.
Today’s treat is a holiday classic – Peppermint Bark, featuring layers of semisweet and white chocolate with a touch of peppermint extract and chopped candy cane!
While this IS a simple recipe, there are a couple of things you need to be aware of for maximum success.
Tips for better bark!
- DO use the best quality chocolate you can find. Because there are only a few ingredients, the quality matters.
- DO add the peppermint extract before you melt the chocolate. If you add it in after the chocolate is melted, the chocolate will seize (harden and lose its gloss and sheen).
- Don’t let the dark chocolate layer get too cold before you add the white chocolate layer – it should be “just set” so the white chocolate sticks to that layer better.
- You can crush the candy cane yourself but I find it’s hard to make sure you don’t end up with a lot of powdered candy cane, which is why I like to buy candy cane pre-crushed (those packages tend to have larger, more even chunks).
- DO give most of it away otherwise you will eat it all yourself and get a tummy ache. #truth
You can play around with the amount of peppermint extract that you use but I found the 1/4 teaspoon was more than enough, especially with the added peppermint flavour on top from the candy cane.
Peppermint Bark
Easy peppermint bark recipe - perfect for the holidays (or anytime!)
Ingredients
- 200g good quality semisweet chocolate, roughly chopped (or use chips)
- 1/4 teaspoon pure peppermint extract
- 200g good quality white chocolate, roughly chopped (or use chips)
- approx 1/4 cup crushed candy cane
Instructions
- Line a baking tray (a half sheet pan is ideal) with parchment paper and set aside.
- Place the semisweet chocolate and peppermint extract in a metal or ceramic bowl set over a pot of simmering water.
- When the chocolate is about 3/4 melted, carefully remove the bowl from the simmering pot and continue to stir until all the chocolate is melted.
- Pour the melted chocolate over the parchment-lined baking tray and use an offset spatula to smooth it to nearly the edges. How thick you make the layers depends on how you like it but remember you'll be adding a second layer of white chocolate too.
- Place the tray in the fridge for about 20 minutes until just set.
- Place the white chocolate in a metal or ceramic bowl set over a pot of simmering water.
- When the chocolate is about 3/4 melted, carefully remove the bowl from the simmering pot and continue to stir until all the chocolate is melted.
- Pour the melted white chocolate over the set, chilled dark chocolate and, working quickly so the dark chocolate doesn't melt, smooth the white chocolate over the top, evenly.
- Sprinkle with the crushed candy cane.
- Place the tray in the fridge until both chocolates are set, about 45 minutes.
- Break apart into large or small pieces and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This post contains links to the Sweetapolita sprinkle shop where I am NOT an affiliate but I can't NOT recommend them - they are simply the best!
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Reynolds Kitchens Parchment Paper Roll with SmartGrid - 3 Boxes -
Bakeware Set – 2 Aluminum Sheet Pan – Half Size (13" x 18")
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Ateco Offset Spatula
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Callebaut Chocolate Callets Semisweet (small discs) 53.8% cacao 2 lbs
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Sweetapolita Crushed Candy Cane
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Callebaut Chocolate Callets (small disc) White 28.1% cacao 2 lbs
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Simply Organic Peppermint Flavor, Certified Organic, 2.0 Ounce Bottle
Don’t say I didn’t warn you!
Stay tuned to see what tomorrow brings and in the meantime…
Check out the rest of the 12 Days of Holiday Treats:
Day 1: Rice Krispie Wreaths
Day 2: Cranberry Cheesecake Bars
Day 3: Peppermint Bark
Day 4: Orangettes
Day 5: Rocky Road Chocolate Crackle Slice
Day 6: Candy Cane Sugar Cookies
Day 7: Orange Pim’s
Day 8: Mendiants
Day 9: Chewy Chocolate Mint Crackle Cookies
Day 10: Apricot, Coconut and Cranberry “truffles”
Day 11: Chocolate, Cherry and Almond Brownies
Day 12: Peppermint Hot Chocolate
OR
Check out last year’s 12 Days of Holiday Cookies:
Day 1: Easy Three Ingredient Shortbread
Day 2: Jam Drops
Day 3: Chocolate Caramel Slice
Day 4: Melting Moments
Day 5: White Christmas
Day 6: Langues de Chat
Day 7: Chocolate Coconut Slice
Day 8: Cornflake Biscuits
Day 9: Rocky Road
Day 10: Honey Joys
Day 11: Rum Ball Truffles
Day 12: Giant Florentine Cookie (to share)
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Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
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Peppermint bark: the name alone prompts interest.