Peppermint Bark

I’m exhausted. Couldn’t sleep. I hate it when I feel so tired yet my body and mind won’t relax enough to go to sleep. I tossed, I turned, and then wanted to scream. I finally went into the living room to watch T.V. Maybe an episode of  Ghost Adventures might make me snooze? Ho-ho. Ya, right. It got me spooked is what it did and I ended up sleeping underneath my covers. Why is it that we hide underneath covers when we’re scared? Or am I the only one who does that? Okay, I am waaaaay off topic here.

Let’s get to more important things…like chocolate. On my to-do list today, I put “eat chocolate” at the top of the list. That way, at least I know I’ll get one thing done. And here’s how I’m going to do it…making these peppermint bark snowflakes. I love mint and chocolate together. I can easily down a box of Jr. Mints mindlessly popping them into my mouth one after another. This peppermint bark solves that craving. One, the snowflakes look so cute! Cute enough to decorate my tree with them. Two, they melt in your mouth like Jr. Mints. And three, it’s chocolate people! ‘Nuff said.

Scratching “eat chocolate” off my list for today…Done.

Prep time: 35 mins (including cooling)
Cook time: 1-2 minutes
Yields: 6

Ingredients

  • 8 oz. (1 cup) dark chocolate candy melts
  • 6 oz. (2/3 cup) peppermint candy melts
  • 2 disposable decorating bags
  • 6 cookie cutters
  • 2 candy canes, finely crushed (optional)

Instructions

  1. Line a baking sheet with waxed paper and place the cookie cutters on the waxed paper.
  2. In a microwave on high, melt the dark chocolate in a disposable decorating bag for 30 seconds. Knead the bag to work the chocolate. Continue melting the chocolate in 15-second increments until completely melted.
  3. Cut the tip off the decorating bag. Squeeze and spread the chocolate mixture into the cookie cutters; dividing evenly between the 6 cutters (about 1/3″ thick). If necessary, tamp the cutter to help flatten and spread the chocolate.
  4. Place the baking sheet in the fridge until chocolate is cold and firm. About 10 minutes. Remove from the fridge.
  5. In the microwave, melt the peppermint candy melts using the same steps above.
  6. Squeeze and spread the peppermint chocolate over the top of the dark chocolate. Divide it evenly between the 6 cutters. If desired, sprinkle tops with crushed candy cane.
  7. Return to the fridge until both layers are firm. About 20 minutes.
  8. When set, remove the chocolate from the cookie cutters. Gift idea: Keep the chocolate in the cookie cutter, place it in a gift bag and tie off with a ribbon.

Note:  If you don’t have access to peppermint candy melts, use 6 oz. (2/3 cup) white chocolate chips, 1/8 teaspoon peppermint extract, and 1/4 cup finely crushed candy canes. In a small saucepan on low heat, melt the white chocolate. Stir in the peppermint extract. Immediately put in a decorator bag while still warm and disburse evenly between the 6 cutters. Sprinkle with crushed candy cane.

 

Peppermint Bark
 
Author:
Recipe type: Candy, Christmas Desserts
Cuisine: American
Serves: 6
Ingredients
  • 8 oz. (1 cup) dark chocolate candy melts
  • 6 oz. (2/3 cup) peppermint candy melts
  • 2 disposable decorating bags
  • 6 cookie cutters
  • 2 candy canes, finely crushed (optional)
Instructions
  1. Line a baking sheet with waxed paper and place the cookie cutters on the waxed paper.
  2. In a microwave on high, melt the dark chocolate in a disposable decorating bag for 30 seconds. Knead the bag to work the chocolate. Continue melting the chocolate in 15-second increments until completely melted.
  3. Cut the tip off the decorating bag. Squeeze and spread the chocolate mixture into the cookie cutters; dividing evenly between the 6 cutters (about 1/3" thick). If necessary, tamp the cutter to help flatten and spread the chocolate.
  4. Place the baking sheet in the fridge until chocolate is cold and firm. About 10 minutes. Remove from the fridge.
  5. In the microwave, melt the peppermint candy melts using the same steps above.
  6. Squeeze and spread the peppermint chocolate over the top of the dark chocolate. Divide it evenly between the 6 cutters. If desired, sprinkle tops with crushed candy cane.
  7. Return to the fridge until both layers are firm. About 20 minutes.
  8. When set, remove the chocolate from the cookie cutters. Gift idea: Keep the chocolate in the cookie cutter, place it in a gift bag and tie off with a ribbon.
Notes
If you don't have access to peppermint candy melts, use 6 oz. (2/3 cup) white chocolate chips, 1/8 teaspoon peppermint extract, and 1/4 cup finely crushed candy canes. In a small saucepan on low heat, melt the white chocolate. Stir in the peppermint extract. Immediately put in a decorator bag while still warm and disburse evenly between the 6 cutters. Sprinkle with crushed candy cane.

About Jen

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

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