Chocolate Peppermint Bark might be one of the easiest desserts out there – dark and white chocolate marbled together, adorned with crushed candy cane, and flavoured with just a touch of peppermint extract. But don’t let its simplicity turn you away, this is fast, delicious, and gorgeous. It’s also perfect for gifting. You’re welcome.
Where I’ve Been
I know, I know, I’ve been gone for a little while. And a lot has happened! But here are the two highlights. Firstly, I was a finalist in the Saveur Blog Awards 2017 in the Best Baking & Sweets Blog category. I was 1 of 8 finalists out of over 30,000 nominations from around the world! And it’s all thanks to you guys! Thank you so much for voting for me! You really are the best.
(I didn’t win, but just being nominated was incredible for me.)
And secondly. I caught the plague. Okay, fine…it might have just been a really bad case of man-flu. But for me it was the plague. The plague, I tell you! Thankfully, I’m all better now…well, aside from having a little bit of a cold! Okay, now back to the important stuff! Turn on your festive music, get ready to lick your fingers, and let’s start cook-…bake-…err, honestly, this Chocolate Peppermint Bark recipe is so easy…I don’t even know if I should be calling it a recipe!
Chocolate Peppermint Bark Tips
We only have a handful of ingredients here so it’s important to make sure that they’re a handful of quality ingredients. For this particular batch, I used Ghirardelli’s Bittersweet Chocolate Baking Bar (Baker’s Chocolate is another great option that’s available at most large supermarkets). Better quality chocolates don’t contain the same stabilisers as chocolate chips or lower quality bars, which means that you can melt them down until they’re smooth and silky.
As I mentioned earlier, this Chocolate Peppermint Bark recipe is ridiculously easy. There are a few things to be aware of though:
- Tempering your chocolate is better if you want to leave your finished Chocolate Peppermint Bark outside the fridge. I opted to simply melt the chocolate, because it’s so much simpler!
- When smoothing out and marbling the chocolate, you’ll want to work fast. If you’re in a warm kitchen, you don’t have to go crazy…but if your kitchen is on the cooler side, you’ll want to move quickly so that the chocolate doesn’t start to set before you’re done marbling and decorating!
- To break the bark into pieces, you can do what I did – drop it on a table. Or you can punch it. Or smack it with a kitchen utensil. Or if you’re of the less violent variety, you can simply chop it using a knife.
- Lastly, if you need another Christmas recipe, check out my Triple Chocolate Meringue Cookies. You will not be disappointed.
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