Where to start with how fabulous this peppermint bark is? Perhaps with the white chocolate. After all, white chocolate! The milk (well, semisweet) chocolate contrasts nicely. Perhaps with the peppermint? The candy canes? The Oreos?
Delicious taste aside, this recipe is easy. This is literally my favorite Christmas dessert to make. Simply because I am busy and this takes 20 minutes (tops) of actual work.
I’m also fond of the smell. While it’s subtle, it gives the entire kitchen and dining area a nice Christmasy peppermint smell.
This is also great for another thing: stocking stuffers, little gifts, Secret Santa, or bringing to parties. While it’s easy, it also looks very elegant.
If you like this recipe, check out the “Muddy Buddies (& Barks)” page!
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I used Guittard chocolates for this recipe. I highly recommend them. Do NOT use the chips you buy in the store aisle…trust me, the taste is not as good. If you don’t want to buy Guittard, I suggest the Ghirardelli bars. Those can be purchased at in the grocery aisle, but the price is comparable to the Guittard I’m recommending. (The bars are $3-$4 apiece at the store, and you need at least 4 of each for this recipe).
Guittard Chocolate Chip Semisweet 12oz (Pack of 4) :this package contains enough for about 3 batches of bark. I generally buy this because the chips can also be used in muddy buddies (recipes coming soon), cookies, or any recipe that calls for chocolate chips!
E Guittard Au Lait Chip, 12-Ounce (Pack of 4): this package contains enough for a little more than 2 batches of bark. The white chocolate is fabulous! Disclaimer: I kept eating the extra chips while I was cooking. I’m still trying to figure out if I really have to count those calories in my diet.
For peppermint extract, I use Nielsen-Massey Pure Peppermint Extract 4-Ounce. A couple of reasons: first, the brand is fabulous. I love their quality. Second: for some reason neither the commissary nor the Wal-Mart near me carry peppermint extract. Yes, seriously. I found lemon. Mint. Banana! (who uses banana extract?) But no peppermint. And it being Christmas season?!
Christmas Peppermint Bark
- Mise en place. Prep rimmed cookie sheet (jelly roll pan) with parchment paper. Use shortening to help it stick.
- Melt 3/4 of semisweet chocolate for 30 seconds at 50% power in microwave. Stir. Heat again in 20 second cycles (50% power) until chocolate melted. Add rest of semisweet chocolate. Heat another cycle if needed.
- Mix in 1/2 tsp. peppermint extract. Spoon evenly (you want a thin layer!) into prepared pan.
- Break up the Oreos. Spread 6-8 cookies over melted chocolate. Press down lightly. Sprinkle 1/4 cup of peppermint crumbles over melted chocolate.
- Refrigerate for 20 minutes.
- Melt 3/4 of white chocolate for 30 seconds at 50% power in microwave. Stir. Heat again in 20 second cycles (50% power) until chocolate melted. Add rest of white chocolate. Heat another cycle if needed.
- Mix in 1/2 tsp. peppermint extract. Spoon evenly over chilled semisweet layer. Tilt pan back and forth to completely cover bottom layer.
- Sprinkle rest of Oreos over top of white chocolate. Press down lightly. Sprinkle 1/4-1/2 cup of peppermint crumbles over melted chocolate.
- Chill in refrigerator 60 minutes (or until chocolate hardened). Break into pieces.