Peppermint Bark

 Peppermint bark.

Want a delicious minty treat that is extremely easy to make?

Sure you do.

It's great for gifting, cookie exchanges, or parties.

I feel like peppermint bark has gained popularity in the past few years, possibly due to the popular peppermint mocha kick that we've all been on.

Pumpkin may be the king of Autumn, but peppermint definitely takes the win for winter.

For this recipe, I started with 3 bags of dark chocolate, 3 bags of white chocolate, parchment (or wax) paper, glass bowl,  about 8 candy canes, and peppermint extract. (Not pictured, Karo corn syrup)

I feel that peppermint extract is what steps up this peppermint bark a bit. It adds extra peppermint that you may be lacking just from the candy alone.

There's two ways to crush your candies: Food processor or plastic bag and meat tenderizer/hammer. 

I opted for the old fashion way. Good way to relieve stress if you ask me! Crush to your liking. I don't want anyone to break a tooth, but I do like some bigger pieces to add texture. 

Next you need to melt your chocolate. A tip for creating beautiful shiny chocolate is to add a tsp or more of corn syrup or shortening. It will give you a gorgeous shine when your chocolate is dried.

You can melt your chocolate two ways, too! Either do 30 sec increments in the microwave (stirring between each)

Or you can do it over the stove! I don't have a double boiler, so I used a sauce pan filled half way with water and stuck my glass bowl inside. Keep stirring so your chocolate doesn't burn.

It's getting there!

Once, melted, add the corn syrup. If you want all of your peppermint bark to be, well peppermint, you can add a tsp of peppermint to your dark chocolate. I don't do this, but you could if you want!

In a pan lined with parchment or wax papper, pour your chocolate out, then use a spatula  to spread out evenly. A trick for getting out lines and bubbles is to gently drop your pan about 6 inches from the counter. You can also kind of shake the chocolate back and forth. 

Place your dark chocolate in the fridge (at least 15 min). In the mean time, repeat the same process for the white chocolate!

Once melted, add half of your candy, karo, and a tsp of peppermint extract. Stir until combined.

Take your dark chocolate spread out of the fridge and pour white chocolate on top, spreading evenly as you go. Then sprinkle remaining candy on top, gently pressing bigger pieces in so they will stick.

Pretty, huh?

Stick in the fridge for 30 min-1 hr. Take out and wait 5 min or so to cut it. This turned out pretty thick!!

Since mine was a bit thick, I cut it in smaller pieces. It's neat how it just breaks on it's own. When the bark is really cold it is very difficult to cut, even with the best knife. So that's why I advise leaving it out for 5 min plus.

So pretty. 

I bought these 20 decorative bags for $1 at target.  They were perfect for 3-4 pieces each.  So easy!

The bags came with twist ties, but I added some silver ribbon to make it more exciting. Perfect for coworkers, stocking stuffers, friends, etc. I shared this batch with my internship class!

So who says you actually have to bake to make yummy Christmas treats? You don't. Go ahead and share a piece of the holidays with those around you this week!

Next blog, the PERFECT sugar cookie recipe. Soft cookies, full of flavor (I know, sounds nothing like a sugar cookie, but trust me!)