This is really just a method for making a very festive, very delicious, very easy holiday treat. This year, I made this for all of my coworkers and many of my friends. If you didn’t get any you probably didn’t come to our house, you’ll know better next year.
The thing about this is, as long as you choose good-quality chocolate and have pure peppermint extract on hand, you’re all set. You need about 5 minutes to make it, an hour to let it chill, and 60 seconds to break it into “bark” chunks. Most commercial peppermint bark is strangely expensive, and also includes white chocolate (which I don’t love), so this easy (and cheap) version is my favorite!
This recipe easily doubles (or triples, or quadruples) just make sure you have enough parchment-lined cookie sheets and space in your fridge. However, my method for melting the chocolate has been tested many times and is only applicable to one 12 ounces bag of regular-sized chocolate chips. So, either melt your chocolate in batches or adjust your melting time and method accordingly. But, beware, chocolate burns so, so easily and there’s no getting it back once it turns the corner. Also, it takes exactly 2 minutes to melt 12 ounces in my microwave, but of course yours may be different. You might start with 90 seconds and see where you’re at and then keep melting it in increments of 15 seconds until you get the batch of chips completely smooth.
Pile up some bark in a cellophane treat bag tied with a pretty red ribbon and you have a thoughtful, homemade gift to give someone that doesn’t take a lot of time, effort, or money, but shows you care.
I hope your holidays have been magical so far and continue to be, and that the rest of your year is merry and bright! See you in 2015.
- 1 (12 ounce) bag of semi-sweet chocolate chips
- ½ t pure peppermint extract (don’t use imitation, don’t use mint extract)
- 4 full-size peppermint candy canes
- Line a cookie sheet with parchment paper.
- Pulse your candy canes in a food processor about six times to crush (or beat them up with a rolling pin in a plastic bag).
- Dump your chocolate chips into a small, glass, microwave-safe bowl and microwave on high for two minutes.
- Stir chocolate vigorously with a fork for one minutes until completely smooth.
- Add peppermint extract and stir to incorporate.
- Add half of the crushed candy canes to the mix and stir.
- Spread out evenly, with a spatula, on your lined cookie sheet.
- Top with the rest of the crushed candy canes.
- Chill in the fridge for one hour.
- Break up into chunks and try not to eat it all yourself!