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Candy making during the Christmas season is a must!
Want a tip to elevate this simple recipe? Keep reading…
It’s that time of year for Peppermint Bark!
One of my favorite Christmas indulgences is Williams-Sonoma’s Peppermint Bark. Today I’m sharing with you my own recipe version of their Peppermint Bark with my secret ingredient. Have you figured out what it is? It’s pure peppermint extract. It really does raise this simple recipe to a whole new level.
My recommendation to you is Nielsen-Massey pure peppermint extract. It’s a family-owned vanilla and flavor extract company based in Waukegan, Illinois and Leeuwarden, Netherlands. Not only do I use their peppermint extract exclusively, their other extracts are top quality! Try using their pure vanilla extract! You won’t believe the difference it makes in a recipe.
Over the years I’ve done this recipe a million times (okay maybe not a million) and although I usually use Ghirardelli chocolate and it works beautifully, I was recommended Guittard chocolate. By the way, my post contains pictures using the Ghiradelli chocolate, I will tell you that after trying the Guittard chocolate I loved the smoothness and end result.
The Guittard white chocolate is made with cocoa butter which adds a depth to the flavor. Have you tried either or both of these chocolates? What do you think? I really think that once you try quality ingredients you’ll see the difference it makes!
Gift giving made simple…
If you’re making the peppermint bark as gifts, these Weck jars are the perfect packaging! Chloe over at Boxwood Avenue recommended them and I have used them with so many of my recipes. I’ve ordered them in this size for the peppermint bark: .25l Weck Jars. And do you remember my White Chicken Chili recipe? Likewise I’ve ordered them in this size for larger quantities: .75l Weck Jars Maybe use the larger size for a gift for a larger crowd, like for instance a workplace gift.
Oh, also, Chloe over at Boxwood Avenue also made printable tags for her peppermint bark! They’re beautiful watercolor tags and are the perfect finishing touch for your peppermint bark gift! Go check them out and tell her I sent you!
Homemade Christmas Peppermint Bark
- 2 quart glass bowl
- silicone spatula
- rimmed baking sheet or silpat
- off-set spatula
- 1/2 tbsp Nielsen-Massey pure peppermint extract
- 12 ounces bittersweet chocolate I recommend quality chocolate like Ghirardelli or Guittard
- 12 ounces white chocolate again, I recommend quality chocolate like Ghirardelli or Guittard. For best flavor use a chocolate made with cocoa butter
- 1/4 cup crushed candy canes or peppermint candies I crush candy canes with a pampered chef or Vivaant food dicer but you can purchase pre-crushed peppermint candy pieces
- Place bittersweet chocolate in a 2-quart bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth (I use a silicone spatula so the chocolate doesn’t stick). Stir in 1/4 teaspoon peppermint extract.
- Line a rimmed baking sheet with parchment paper (or use a silpat) and use an offset spatula to spread the chocolate over it in an even layer. Place in the freezer for 5 minutes.
- In the meantime, place white chocolate in a 2-quart bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth. Add in the remaining 1/4 teaspoon peppermint extract.
- Remove bittersweet chocolate layer from the freezer and spread the white chocolate over it with an offset spatula. Work quickly so the base layer doesn't mix in with the white chocolate too much. Sprinkle the crushed candy canes over the surface.
- Place in the freezer until fully set, about 30 minutes.
- Remove and break into smaller pieces. Store in an airtight container in the refrigerator.
Did you make the recipe? Tag @onemapletreelane on Instagram and hashtag it #onemapletreelane