Line baking sheets with parchment paper and set aside.Candy canes: Not only a delicious addition to your bark, but it is also beautiful with white and red colors.It’s easiest to melt white chocolate in the microwave white chocolate overheats easily, and it may not become smooth. White chocolate: Use good quality white chocolate bars rather than baking chips, and be sure to melt gently because it tends to burn.Peppermint oil: Peppermint oil will boost the cool and minty peppermint flavor! Do not use peppermint extract.It balances perfectly with the sweet white chocolate and peppermint. Bittersweet chocolate: Bittersweet chocolate has a deep chocolate flavor without being too sweet.Ingredients You Need To Make Peppermint Bark Double boiler (alternatively, microwave-safe bowl ).Fun fact: December 1st is National Peppermint Bark Day! Tools You Need The original inventor of Peppermint Bark was Williams Sonoma’s founder, Chuck Williams, in 1998. Since this recipe includes candy canes, it’s no wonder it’s very popular during Christmas. Though this is the classic type of Peppermint Bark, you can use any chocolate with peppermint candies. Peppermint Bark is a chocolate treat that traditionally consists of peppermint candy pieces spread on white chocolate, which is layered on top of dark chocolate. Can I Make Chocolate Peppermint Bark Ahead Of Time?.Ingredients You Need To Make Candy Cane And Chocolate Peppermint Bark.Gather up just 4 ingredients and a few tools, and you’ll have homemade Peppermint Bark ready to wrap up as holiday favors or as treats to snack on! Table Of Contents You get a great mix of texture and flavor all in one bite. The creamy, rich white and dark chocolate layers pair so well with the cool and crunchy candy canes. My Candy Cane And Chocolate Peppermint Bark recipe is an oldie but a goodie. Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.One of the first candies that come to mind when I think of Christmas and the holidays is candy cane! There’s something about the minty freshness of peppermint treats that scream the winter and holiday season. Set aside at room temperature until firm, about 2 hours.
Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate.
Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula. Wipe off any moisture from the bottom of the bowl. Do not rush this step: It may take up to 10 minutes to melt all the chocolate. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Remove the bowl from the saucepan keep the saucepan over low heat. Transfer the baking sheet to a rack and cool completely.įor the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Transfer the dough to the parchment and cover with another sheet of parchment. Place a sheet of parchment on a work surface. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more. Add the egg and vanilla and beat until creamy, about 2 minutes. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.īeat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. For the chocolate cookies: Cut two 13-by-18 pieces of parchment.
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