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Dec 2, 2006 12:35 AM

Looking for Peppermint Bark Recipe

I'm going to a Holiday cookie exchange party tomorrow and I'd like to bring Peppermint Bark--the kind with white and dark chocolate and crushed peppermint candies on top. Anyone have a good recipe? I'd like to test it out and possibly add it to our sweets that we give to friends and family. Thanks

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  1. Melt chopped good semi-sweet chocolate (Trader Joes' "pound-plus" bars are reasonable and good)in a bouble boiler--Bottom large pan with steaming but not bubbling water, top pan or large bowl nested down into (but not touching water of) lower pan. Once choc is melted, stir till smooth and spread quickly on an unrimmed sheet (easier)about 3/8" thick.

    Let it set up and melt chopped white "chocolate". Pour over the top of set dk choc and use an offset sandwich spreader to cover with a thin layer of white. Sprinkle chopped peppermints over the top and let set up. Sometimes I set mine in the cold garage or outside in the cold to give it a jumpstart. Start in a corner, and lift to break into jagged pieces.

    I saw a bark today labled Carmael Apple Bark--sounds good. Ingredients were dark choc bark with tiny bits of toffee and dried apples, almost dust, sprinkled on top.

    I like mint so that's why I do the peppermint. But maybe orange bark with bits of candied orange peel and orange oil in the dark choc? or lime bark, etc.

    2 Replies
    1. re: toodie jane

      This is perfect, thanks. Are the quantities about 1/3 white to dark or a different combination.

      1. re: Cheesy Oysters

        I use about the same amount, maybe a little less than the dark. You want the white thick enough so the dark doesn't show through, although now thinking about it, it might be pretty to pour the white onto partially set dark, blend in circular motions, and use GREEN & white spearmint candies to dust with. H-m-m-m....

    2. That's about what I do too. It's really very easy -- and so popular right now. Yum!

      1 Reply
      1. re: Chocolatechipkt

        OK I just made a batch. I guess I'm used to toffee, which is hard. When I was breaking it up, it got really soft. Am I missing anything to harden the chocolate. It was hard when I started. Thanks

      2. It would need to be tempered to be crisp.

        1. Also, if you keep your's in the fridge it will not bloom and will be crisp.

          1 Reply
          1. re: Becca Porter

            OK I so how do you temper it? Actually I made the dark chocolate and I placed in straight on a cookie sheet to cool. Then after it hardened, I tried to see how it would be when I broke it apart. I knew I wouldn't be able to break it apart so I remelted it again. Since I didn't have much time, I cooled it in the fridge which I see his a problem. But is there more to tempering? So close and yet so far.

          2. Yes, I could go through telling you how to do it. However, I have only successfully kept items in temper once, so I may not be the one to ask. I have recently found out that even if your chocolate is in temper when you use it, it can drop out of temper if it cools incorrectly. Which has happened to me on my caramel apples when I dip them too warm and let them dry too close together,

            I have managed to keep chocolate in temper. Buy good tempered chocolate. Any storebought chocolate is in temper, I like Lindt for experimenting as it is delicious, but not expensive like Valrhona. Chop it into 1/4 inch pieces. Melt it slowly in the microwave until 2/3's is melted. Stirring every 30 seconds or so. Then stir chocolate until completely smooth. It may take awhile and it will be a little thick when it is all melted. Use as needed. Do not refrigerate. If it is still in temper it will harden quickly at room temp and be shiny.

            This works because you never get the chocolate hot enough to melt the good in temper crystals.