peppermint bark

Peppermint bark is one of those seasonal confections that looks really impressive and makes a great gift, but is actually really easy to prepare.

I make a batch every year and every year it’s a bit different. For our Holiday Sweater party this weekend, I used a new recipe that layers a chocolate ganache between white chocolate for a softer bite. It feels very festive and who doesn’t like chocolate and peppermint?!

It turned out really well.

Ingredients:

• 1 package white chocolate chips
• 1 package semisweet chocolate chips
• 1 teaspoon peppermint extract (I like it really pepperminty, but you could skip this or add less to taste!)
• 5 tablespoons heavy cream
• 1 cup crushed candy canes
• parchment paper

I crush the candy canes in our food processor because it’s easy, but you can also put them in a ziplock and use a rolling pin!

1. Melt half of the white chocolate chips in the microwave (on 50% power for 30 seconds at a time, stirring well in between) or on a double boiler. I used a small saucepan in a large saucepan with simmering water.
2. Once white chocolate is smooth, spread in a thin layer on a parchment paper-lined baking sheet. I ended up with about a 12 inch by 8 inch rectangle. You want it to be thin and somewhat even.
3. Sprinkle about 1/4 of your candy canes over the warm chocolate and transfer to the freezer.
4. Melt all of the semisweet chocolate, the cream, and the peppermint extract in a double boiler. This will make a softer ganache.
5. Let it cool until it’s just barely luke warm, then spread it over the frozen white chocolate/candy cane layer. The best way to do this is to work quickly so the ganache doesn’t melt the white chocolate. Pour it in ribbons and then spread. This layer will be thicker and softer.
6. Return to the freezer.
7. Melt the remaining white chocolate chips and spread over the ganache layer. Again, work quickly, but don’t worry if it’s not perfect! It’ll still look and taste great if the chocolates swirl together a bit.
8. Top with remaining candy canes.
9. Return the whole thing to the freezer and let it get nice and chilled.

You can use a knife to cut the bark, or just break it into bite-sized pieces for a more rustic look.