Posted by: literallydelicious | January 27, 2011

Peppermint Bark

Before Christmas, I was leafing through a catalog and came across peppermint bark. I’d never had it before, though I do like peppermint, especially Bob’s Sweet Stripes — the soft melt-in-your-mouth kind. It sounded good — chocolate and peppermint. What’s not to like?

I didn’t even have to go looking for a recipe. In the attempt the sell the candy, the copy writer told in luscious detail how the company made it: melting chocolate bark, flavoring it with a drop or two of peppermint oil, then layering on vanilla or white bark, also with peppermint oil, and finally layering on crushed mints.

Why buy theirs and wait for it to ship when they’d just told me how to make my own?

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PEPPERMINT BARK

1 package chocolate bark

peppermint oil or extract

1 package vanilla or white bark

soft peppermints, crushed

1. Melt chocolate bark in the microwave, according to package directions. When smooth, stir in peppermint oil to taste and spread on baking pan covered with parchment paper. Chill for a bit.

2. Melt vanilla bark, add peppermint oil and spread on top of chocolate bark. While still soft, sprinkled with crushed peppermint, pressing the pieces into the bark.

3. Chill until set, then break into bite-sized pieces.

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Responses

  1. I know this is good because I was a lucky recipient of this! I guarded it jealously too!

    • Thanks! I admit, I learned the “let chocolate set” after my own experience of pouring the vanilla right onto the warm chocolate. In some places, the vanilla sank, and the layers were far from level.

      But I’m glad you liked it!

  2. I love peppermint bark! I buy it every year from Williams Sonoma at Christmas and it’s a big hit.
    Is it as easy to make as you make it sound? I’m going to have to give it a shot. Thanks for posting!

    • It is so easy. And bark melts so quick and creamy in the microwave. I couldn’t find peppermint oil here in town, so I used extract, and it was very good.

      The hardest thing was crushing the peppermints. Even though they’re fairly soft, they jammed up my electric chopper and my food processor. I wound up putting them in a freezer bag and whacking them to smithereens with my rolling pin.

      Let me know how it compares to Williams-Sonoma’s!

  3. Yum!


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