Momma always said life is like a box of chocolates. You never know what you’re gonna get. – Forrest Gump
Layers and layers of smooth, silky white chocolate and milk chocolate with a crunchy and minty contrast of candy cane pieces. Don’t be alarmed by the addition of vegetable oil, it gives the bark a glossy finish and that snap when you break the pieces apart.
What is chocolate bark?
Back in the day, candy makers needed to do something with their scrap pieces of chocolate and charge money for them so they melted down their scrap pieces of chocolate into rectangles.
- 6 oz milk chocolate
- 12 oz white chocolate
- 3 tsp vegetable oil
- 1/3 crushed candy cane pieces
- Line the bottom and sides of an 9" x 9" square baking pan with non-stick aluminum foil, smoothing out any wrinkles.
- Melt the white chocolate and 2 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour half of the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.
- Melt the milk chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.
- Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.
- Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
- Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces.
- Store in an airtight container in the refrigerator for up to two weeks.
Photographs and written text are Copyright of A Taste of Koko Â© 2012
To get smooth distinct layers of chocolate, shake the pan between each layer before putting it in the refrigerator to chill. And immediately sprinkle on the candy cane pieces or else the chocolate will start hardening up and the pieces will not adhere to the chocolate.
Peppermint bark is traditionally broken into chunks but if you want to make shapes with cookie cutters or cut into squares, dip your knife or cookie cutter in hot water.
Love peppermint bark? You can get it in candle form! Root Candles has transformed my classic peppermint bark into a festive candle. For more information, visit RootCandles.com.
My Peppermint Bark has been featured on Huffington Post!