Dec 2, 2010

Holiday Peppermint Bark


1 (12 ounce) package NESTLE TOLL HOUSE Premier White Morsels

24 hard peppermint candies


Line baking sheet with waxed paper.

MICROWAVE morsels in medium, microwave-safe bowl 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly.

Let stand for about 1 hour or until firm.

Break into pieces.

Store in airtight container at room temperature.



12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips

12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips

8 peppermint candy canes


1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

1 comment:

Stephanie said...

I just made the layered peppermint bark with the dark chocolate on the bottom. OMG! It tastes sooo good and it was a piece of cake to make. Thanks for the recipe!!

Related Posts Plugin for WordPress, Blogger...