Side Pannel
Peppermint Bark
Peppermint Bark
- Recipe Submitted by maryjosh on 10/20/2016
Ingredients List
- 16 ounces high quality semi-sweet chocolate, chopped
- 16 ounces high quality white chocolate, chopped
- 3/4 teaspoon canola, coconut, or vegetable oil
- 1/8 teaspoon salt
- 1/2 teaspoon peppermint extract, divided
- 6 candy canes, crushed
- 12 Oreo cookies, chopped
Directions
Line the bottom and sides of a 9x12 inch rectangle baking pan with parchment paper, smoothing out any creases; set aside.
Place the semi-sweet chocolate into a medium-sized heatproof bowl. Melt in the microwave, in 20 second increments, stirring with a rubber spatula and scraping down the sides after each increment, until chocolate is completely melted and can be stirred completely smooth. Once melted, stir in a 1/4 teaspoon of the peppermint extract. Quickly pour the melted semi-chocolate into the prepared baking pan, spreading with a spatula into a thin smooth layer. Place the baking pan in the refrigerator for 20 minutes; it will not be completely set.
In the meantime, prepare the next chocolate layer. Combine the white chocolate and oil in a medium-sized heatproof bowl and microwave according to the same instructions you followed to melt the semi-sweet chocolate. Once melted, stir in remaining 1/4 teaspoon peppermint extract and whisk smooth.
Sprinkle half of the crushed candy canes and half of the chopped Oreo cookies on top of the semi-chilled chocolate. Then pour all of the white chocolate on top. Carefully spread into a smooth layer. Evenly sprinkle remaining crushed candy canes and Oreo cookies on top of the wet chocolate. Refrigerate the bark until completely hardened, about 1 hour. Once completely set, remove the chocolate from the pan and discard the parchment paper.
Break into pieces large or as small, or use a very sharp knife to cut it into large or small squares. Store bark in the refrigerator and bring to room temperature right before serving.
Place the semi-sweet chocolate into a medium-sized heatproof bowl. Melt in the microwave, in 20 second increments, stirring with a rubber spatula and scraping down the sides after each increment, until chocolate is completely melted and can be stirred completely smooth. Once melted, stir in a 1/4 teaspoon of the peppermint extract. Quickly pour the melted semi-chocolate into the prepared baking pan, spreading with a spatula into a thin smooth layer. Place the baking pan in the refrigerator for 20 minutes; it will not be completely set.
In the meantime, prepare the next chocolate layer. Combine the white chocolate and oil in a medium-sized heatproof bowl and microwave according to the same instructions you followed to melt the semi-sweet chocolate. Once melted, stir in remaining 1/4 teaspoon peppermint extract and whisk smooth.
Sprinkle half of the crushed candy canes and half of the chopped Oreo cookies on top of the semi-chilled chocolate. Then pour all of the white chocolate on top. Carefully spread into a smooth layer. Evenly sprinkle remaining crushed candy canes and Oreo cookies on top of the wet chocolate. Refrigerate the bark until completely hardened, about 1 hour. Once completely set, remove the chocolate from the pan and discard the parchment paper.
Break into pieces large or as small, or use a very sharp knife to cut it into large or small squares. Store bark in the refrigerator and bring to room temperature right before serving.
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