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Peppermint Bark

by Elly at http://ellysaysopa.vox.com
(Chicago, IL)

Layered Peppermint Bark

Layered Peppermint Bark

Peppermint bark is one of those things that most people like and it's so easy to make. Everyone has their own way to make it, and here's mine--a basic 2 layer version.

If you like things mintier, add a splash of mint extract to the white chocolate layer.

Peppermint Bark

  • 1 lb. bittersweet or semi-sweet chocolate (I use a combination), coarsely chopped

  • 1 lb. white chocolate, coarsely chopped

  • 6 oz. crushed peppermints or candy canes


Line a baking sheet with parchment or wax paper.

In a double boiler (or, in my kitchen, a large bowl over a not-as-large pot with an inch or so of just simmering water), heat the chocolate until it's melted and smooth. Pour the chocolate onto the baking sheet and spread the mixture evenly with a spatula or offset spreader. Let the chocolate set, on the counter or in the fridge, until it's firm.

Melt the white chocolate in the double boiler. Allow to cool slightly before pouring over the firm bittersweet chocolate layer. Spread evenly, and then sprinkle with the crushed peppermints (if you want, mix the peppermints in with the white chocolate instead). Set the bark in the fridge and break into pieces when cooled and firm.

Comments for
Peppermint Bark

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Christmas Or All Year Round
by: Angie

Elly, this is gorgeous! Thanks so much for sharing it. I love the simplicity of it and yet it is such a nice attractive treat. The layers seem to make it that much better than the average chocolate bark.

Feel free to add other items as you create them. I do believe I saw some truffles of yours...
Layers separating
by: Margarita

Hi there - I tried this recipe and it looks and tastes fabulous, but I am having trouble breaking the bark apart since the white and dark chocolate layers separate. I've left most of it intact, for now - is there any way to salvage it? I really want to keep the layers together! Thanks!
Peppermint Bark Separating
by: Angie

Hi Margarita,

I don't think there is a whole lot you can do about the layers of your bark separating at this point.


Usually the problem occurs because of a layer of oil that is on the surface of the first layer before you add the second.


In future, try wiping the first layer well with an absorbent cloth before adding the second layer of chocolate.


The only thing I can think of that may help reduce the separation on this batch is to be sure the bark is at room temperature when you cut it up (you may have already tried that).


If you have the time and inclination, another thing you can do (in private) :-) is to melt a bit more chocolate (either kind) and cut up your bark.


When the pieces separate, dab some freshly melted chocolate between the layers to 'glue' them back together. No one will know the difference. ;-)

~Angie
Layers separating
by: Margarita

Hi Angie,

Thanks for the quick response! I was hoping to use the "glue" method as a last resort, but it looks like it will have to be the solution this time around. Live and learn, I suppose!

Happy holidays :)

Margarita
Problem Solved!
by: Angie

You're very welcome. I'm glad you caught me online. Thanks for the good wishes. I hope you have a lovely Christmas, too.

Blessings,
Angie
Problem WAS solved!
by: Margarita

By the way - I ended up putting the bark in the oven at around 200F for 20 or so mins, scored it with a knife while it was hot, and when I broke it apart when it cooled, it was fine! Phew!!! Thanks again :)
Heating Separating Layers in the Oven
by: Angie

Excellent idea Margarita! I'm so glad it worked and that you told us about it. It seems the problem with layers separating when making bark is pretty common.

I'm glad to know there is simple solution for a quick fix. You need to be careful you don't let the chocolate get too hot, but if you keep an eye on it, it shouldn't be a problem.

Thanks again!
~Angie
Great recipe!
by: Jen

I read all the comments about the layers separating and let me just say that they were very helpful! Once I put the liquid chocolate in the pan I purposely put some very small ridges in there with my spatula then I put it in the fridge until it set. THEN I took it out and let it get closer to room temperature again and I let the white chocolate cool off a bit before putting it on top of the milk chocolate. It sounds complicated, but it worked! I also folded in some peppermint dust (from using a sifter) into the white chocolate before adding it to the pan....MMMMM!!

Thanks!

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