Best peppermint bark
With a layer of bittersweet chocolate and a layer of white chocolate, this peppermint bark is so perfect for the holidays! Before the peppermint bark trend even started, my Grandma Conrad created her own recipe and this is an adaptation of her unwritten version. You’re going to love it!
INGREDIENTS
– 24 oz bittersweet chocolate
– 24 oz white chocolate
– 1 cup crushed peppermint
– 3/4 tsp peppermint extract
INSTRUCTIONS
– Place peppermint candy in a large plastic bag and crush into small pieces with a meat pounder. Set aside.
– Line a 9×13 baking sheet with parchment paper and set it aside.
– Heat 4 cups of water in a 4-quart saucepan over medium-low heat. Set a large glass bowl on the saucepan so the bottom does not touch the barely simmering water. Add the bittersweet chocolate to the glass bowl. Stir and slowly allow the chocolate to melt. Once all of the chocolate is melted and smooth, pour onto the prepared baking sheet. Smooth to an even layer and sprinkle with ¼ cup of crushed peppermint candy.
– Wash and dry the bowl and set over the barely simmering water. Add the white chocolate. Stir until the chocolate is smooth, then remove from the heat. Add the peppermint extract, stir, and pour over the bittersweet chocolate. Smooth to an even layer and top with remaining peppermint candy pieces.
– Allow to cool at room temperature until hardened, 2-3 hours. Once the bark is hard, cut or break into pieces. Store in an airtight container for up to two weeks.
