I first discovered this recipe when I was a member of my local MOMS Club. Every year, we had a cookie exchange and one of our members brought this a few years back. I fell in love immediately. She adds a bit of peppermint extract to the chocolate as it’s melting so that the flavor is distributed throughout each and every bite. If you aren’t a huge peppermint fan, then skip that part of the recipe.
It’s such a pretty holiday treat to give or receive. I like to store mine in the freezer after I have broken it into pieces so that it has that extra “cool” touch to it when nibbling.
Confections of a Foodie Bride also made Peppermint Bark for the holidays, but she opted to make it more swirly. Her's is so pretty!
HoneyB made pretty dipped pretzels, that were so festive and a hit with her co-workers.
If I had more time, I would have made the Chocolate Chip Cookie Dough Truffles from Weekend Cook. Of course, I did make a truffle type dessert for tomorrow night that I'll be sharing soon.
Source: Harriet K.
1 pound dark chocolate
1 pound white chocolate
About 30 mini peppermint candy canes (broken into bits)
1 teaspoon peppermint extract
Place a sheet of wax paper on the bottom on of a rimmed baking sheet.
Melt dark chocolate in a double boiler. Once it has melted, add 1 teaspoon peppermint extract
and stir to ensure it is well distributed. Immediately pour into the rimmed baking sheet. Using a spatula, spread to ensure it is even. Place in the freezer for about 1 hour to ensure it has hardened.
Once dark chocolate is back to solid form, melt white chocolate in a double boiler. Once melted, pour over the dark chocolate, but work quickly so that it does not melt the dark chocolate. Spread with a spatula to ensure that it is even over the top. Then, sprinkle the candy cane bits over the top. Place in the freezer for at least 1 hour.
Break into pieces and serve.