The first time I tasted peppermint bark, it was the best of the best, from Williams-Sonoma. The mix of rich chocolate and a fresh peppermint flavor was so delicious, and it was perfect for the holidays. I was determined to come up with my own recipe so I could share it with friends and family. Over the years, I developed the recipe below. It is so delicious, I mail it out in tins to family all over the country. It’s always a hit, it holds up well, and it’s easy enough to make with the kids. Just beware: several reliable sources have told me it’s addictive.
1 (14 oz.) bag milk or semisweet baking chocolate discs
1 (14 oz.) bag white baking chocolate discs
¼ tsp. peppermint oil (Found in the baking or candy-making section of department stores like Wal-Mart and specialty stores like Michaels. The Wilton brand works well for me.)
6 peppermint candy canes or peppermint sticks, broken into small pieces
Line a 13 x 9 pan with a sheet of waxed paper lightly greased with shortening.
Melt milk chocolate in a microwave at 30 second intervals, stirring after each interval until smooth. Add peppermint oil and pour into pan.
After first chocolate layer is set, melt white chocolate. Spread on top of first layer, taking care not to handle too much, so chocolates don’t mix. Sprinkle peppermint candies on top. Allow to harden before breaking or cutting.
Note: Before adding the second layer of chocolate, make sure the first layer is not chilled, or it will not bond with the white chocolate and the layers will separate. Also, if there is any film, condensation or oil on the first layer, wipe it off before proceeding.