Recipes

Easy Peasy Holiday Peppermint Bark

A few years ago, I started a tradition of making homemade gifts at Christmas time for family members. When I had young kids, time got away from me, but now that the kids are older - and more helpful, we've restarted the tradition. 

One of our favorite things is to make something chocolately - and easy. And peppermint bark fits the bill. Sure, crushing the candy canes can get a bit messy, especially when there are kids involved, but that's what the vacuum is for right?

So whip up a batch of peppermint bark and gift away!

One Secret - Don't skimp on the chocolate or the peppermint extract - If you know me at all, you know I'm a bit of a chocolate-freak. I like to use Ghirardelli chocolate - it's pretty easy to get in most grocery stores, and I love the 60% cacao bittersweet to mix in with a semi-sweet.   

Another tip -as you might have guessed, I'm also a bit of an extract freak. (Don't get me started on the differences between Madagscar versus Mexican vanilla extract.) 

If you can, use real peppermint extract, not artificial and add carefully - you can always add more, but you can't take it out.

If you prefer, you can use all dark or all white chocolate for this recipe.  

OH - and need a way to use up that extra crushed peppermint? Put a little pep in your holiday with a Peppermint Martini

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Yield: 2 pounds 

Total Prep Time: 2 hours, including refrigeration

 Ingredients:  

16 oz. high-quality dark chocolate, chopped into small pieces 

16 oz. high-quality white chocolate, chopped into small pieces 

1 c. crushed peppermint candy 

Optional Peppermint extract - to taste - start with a 1/4 teaspoon

 Directions:   

Place peppermint candy in a heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until finely crushed. Set aside. (This can be done in a food processor, if preferred).  

 Line a small, rimmed baking sheet with parchment paper. If necessary, dampen the bottom of the outer edges of the parchment paper to hold it in place.  

 In a double broiler, melt the dark chocolate until smooth. Transfer while warm and melted to parchment paper and spread with a plastic spatula until uniformly thick.   

 Thoroughly clean double broiler before melting the white chocolate. Once smooth, stir in the crushed peppermint pieces until evenly distributed. Add peppermint extract, if desired.

Pour the white chocolate mixture on top of the dark chocolate layer. Spread until evenly distributed over the dark chocolate layer.   

Place baking sheet in the refrigerator for at least 2 hours. Once hardened, break peppermint bark into pieces before serving or storing.   

Books

Book 7 - Truly Yours

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Book 6 - All That I Want

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Book 5 - With You

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Books 1-4 Box Set 

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