Saturday, December 2, 2017
2-Layer Peppermint Bark
Ahhhh... the refreshing taste of peppermint with the creamy sweetness of milk and white chocolate, against the crunch of candy canes pieces and the ease of NO BAKING makes this a popular treat to add to your Christmas recipe must-make list.
This is not an overly sweet concoction. A mouthful of creamy/crunchy, smooth sweetness awaits you.
It would be considered a beginner level recipe, however, it will taste like something much more advanced. And looks so pretty in a holiday tin that is ready for gift giving.
This recipe is a bit pricey to make, but it does make a large batch. You can also cut the recipe in half to fill a cookie tin to save some money or if you don't need to have so many of these laying around calling your name, because I'm telling you now, they will be calling, and calling and calling it!
I made this recipe using GHIRARDELLI Milk and White chocolate chips and BRACH'S Candy canes. These brands are on the higher quality end which makes for a higher quality taste. I haven't tried them with off or store brands yet to compare. But I will tell you this-- you can get away with off-brands for chocolate chips when you are drizzling, or when the chocolate is not the main player in a recipe. But when the chocolate is basically 99% of what you are putting together, I say make it the best you can afford.
Ghirardelli chocolate chips were on sale at Kroger, so that brought the cost down a bit. I purchased a large Brach's candy cane at the Dollar Tree and crushed it myself in a plastic freezer bag and a mallet.
I also purchased some peppermint extract since I didn't have any on hand, but only a small amount is needed in this recipe so the bottle will last a long while.
For this recipe you will need:
2 (11-12 oz.) pkg. Milk chocolate chips
2 (11-12 oz.) pkg. White chocolate chips
2 tsp. Peppermint extract
8 small candy canes, crushed and divided (I used two large, thick candy canes)
Line a jelly roll pan (or extra large cookie sheet) with non-stick foil or parchment paper. Set aside.
Melt chocolate chips in the microwave (at 30-second intervals, stirring after each) *I prefer to use a double boiler to melt my chocolates.
Stir in the peppermint extract. Spread mixture evenly into bottom of the pan. Chill 3o minutes.
Melt white chocolate chips and stir in 1/4 cup crushed peppermint. Spread mixture on top of milk chocolate mixture. Then sprinkle remaining peppermint pieces, pressing slightly so they will stay in place.
I drizzled a bit of the milk chocolate on top at the end.
Chill 1 hour.
Remove from fridge and break into pieces with your hands.
Store in an air-tight container.
To give as gifts, they can be placed in a nice Christmas tin, or a plastic bag tied with a candy cane.
Enjoy~ Everything in Moderation