Over the past 2 weeks, I’ve made 5 batches of peppermint bark! I found a recipe on Pinterest that was posted by A Couple Cooks, and it is so simple. One reason it is so easy is that the timing of the recipe is very forgiving. After each step is complete, it doesn’t matter when you find the time to continue onto the next step. Perfect for a busy family!
Peppermint Bark (adapted from A Couple Cooks Blog)
- 12 oz. semi-sweet chocolate chips
- 12 oz. white baking chips
- 4 t. vegetable oil
- 7 candy canes
Melt 12 oz. semi-sweet chocolate chips with 2 t. vegetable oil in a double boiler. Find a rimmed baking sheet that fits when flat in your refrigerator and line it with parchment paper. When it’s melted, pour the melted chocolate out onto the baking sheet and spread evenly. Chill in the refrigerator until set.
When you are ready to do the next step, crush 7 candy canes in a recloseable sandwich bag with a meat mallet. Melt 12 oz. white baking chips with 2 t. vegetable oil in a double boiler. When it’s melted, remove the chilled pan from the refrigerator and pour the white chocolate on top. Working quickly, spread it out to cover the lower layer as much as possible. It doesn’t have to be perfect. (The chocolate underneath may begin to melt and mix with the white chocolate layer if this step takes too long, but it will not be very noticeable after the candies are on top). Immediately sprinkle the crushed candy canes on top. If you happen to be too late and the candy will not stick, simply put the pan into the oven and set it to warm or 200F. By the time the oven is preheated, the chocolate will be softened enough to allow the candy cane pieces to stick. Place the pan in the refrigerator until set. (If you placed it in the oven, bring it to room temperature first.)
Break apart and enjoy!