I discovered Peppermint Bark when I was about 2 months pregnant. I know it’s existed a lot longer than that, but that’s when I fell in love! My mother-in-law bought us a tin of it when she was visiting last year. I don’t like white chocolate, so I never bothered to try it. OH.MY.GOODNESS…delicious! The only problem is, it’s pretty darn expensive! My solution? Save the pretty tin, and make my own! Here’s my version of peppermint bark. Try it! I promise, you won’t miss the store bought version, and you DEFINITELY won’t miss spending $20 on it!
6 ounces semi-sweet chocolate chips
6 ounces white chocolate chips
crushed candy canes
Put a few candy canes into a ziplock bag and pound with a meat mallet until crushed. You can also buy the pre-crushed candy cane pieces. Set aside.
Line a baking sheet with parchment paper. Place the chocolate chips in a microwave safe bowl. Microwave in 20 to 30 second increments. Stir with a rubber spatula after each. Repeat this until MOST of the chocolate chips are melted, NOT ALL. Stir with the spatula until all chocolate chips melt. This process makes the chocolate silky and shiny.
Pour the chocolate onto your parchment lined cookie sheet. Use an icing spatula to smooth it out into a rectangle, about 1/8 inch thick. Set aside to cool and harden.
Once the chocolate hardens, repeat the melting process with the white chocolate chips. Pour onto the chocolate rectangle, and smooth out until it covers the chocolate in an even layer. Sprinkle candy cane pieces over the entire white chocolate layer. Press gently so the candy cane pieces stick to the white chocolate. Set aside to cool and harden.
Use a sharp knife to cut unto pieces. Store in an airtight container in the fridge. Serve at room temperature.