Homemade Peppermint Bark
I hope everyone is doing well. I’ve had a few problems this week with my new camera – uploading then converting my photos. I’m still trying to resolve the issue, so I can post what I originally intended to. In the meantime, I thought I’d share how to make Homemade Peppermint Bark.
I’m sure many of you have made this before, but it’s always been a family favorite. It’s quick and easy to create, and even the kids can help. Plus, it makes a great gift that everyone loves.
Every Sunday evening both of my kids come over for dinner, assuming everyone is in town – it’s typically Steak Night. I go all out and make all their favorite dishes. Last night though was my test night…..I made an Herb Crusted Beef Tenderloin with Maple Glazed Butternut Squash, Mashed Potatoes with Celery Root and Peppermint Bark. My intention was to share the Tenderloin with you today, a dish I often make, but since I’m having issues with my camera it’s going to have to wait. The veggies I was testing out for Thanksgiving to see if my crew would give them the thumbs up or down. I’ll share that with you later when I post those recipes.
In the meantime – if you’ve never made Peppermint Bark, what are you waiting for? It’s so satisfying, and in the opinion of everyone in my family, it’s the perfect ending to a perfect meal. If you’re not a fan of peppermint then add dried fruit and/or nuts. Instead of peppermint extract use orange or lemon to compliment your toppings, and if you’d prefer to omit one of the chocolates, go for it! That’s the best part about being the cook – anything goes!
Here’s my recipe for Peppermint Bark. I hope you’ll try it!
Homemade Peppermint Bark
Ingredients:
- 1 (12 oz) package semi-sweet chocolate chips
- 1 (12 oz) package white chocolate chips
- Peppermint oil or extract
- 15 peppermint starlight mints crushed, or ¼ cup bag of crushed mints
Directions:
- Line a 9.5 x 13” sheet pan with heavy duty foil so it extends over the edges.
- Microwave the semi-sweet chocolate chips for 1 minute in a microwavable container. Stir. Then microwave for an additional 30 seconds. Stir until chocolate is very smooth.
- Add approximately ½-1 teaspoon of peppermint extract to the chocolate and stir to combine.
- Spread chocolate out evenly using an offset spatula into the sheet pan, covering completely so all sides meet the edge of the pan.
- Repeat the same step only using the white chocolate chips.
- Once white chocolate has been in the microwave and smooth, pour and spread evenly over the melted chocolate into the sheet pan, spreading to cover semi-sweet chocolate and entire pan and edges.
- Take crushed peppermints and scatter all over the top of the white chocolate.
- With another sheet of heavy duty foil gently cover the white chocolate with the foil pressing gently against the chocolate and mints, pressing the mints ever so slightly into the chocolate. This helps to secure the peppermints to the chocolate so they don’t fall off once chilled.
- Place sheet pan in the refrigerator for at least an hour. Then break into pieces and serve or store in a plastic bag until ready to eat.