If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. I’m just now whipping up a batch of these and my apartment smells great. Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. Leave the dark at room temp. (You could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) (Again, you could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) The brand of chocolate I like is “Callebaut”. I’ve made this recipe countless times, and that has never happened. Do you think that might have helped? Yummy! Add comma separated list of ingredients to include in recipe. The recipe makes a good amount so be prepared to share! I first became enamored with peppermint bark when a boss at my first post-college job gifted a Williams-Sonoma tin to team members for the holidays. I went ahead with it any way but was wondering if I should have added a few drops of oil to it to thin it out. I made this twice and I thought that I had left the dark chocolate in the fridge too long and that was why it came apart. I found, like most others, that the white chips didn’t melt as easily but I was able to muscle through and spread it out. Yes, definitely. Happy Holidays to you and your family! 0.83 oz each 3.5 out of 5 stars 7 $6.89 $ 6 . Crush peppermint candy canes and melt white chocolate chips. At Costco I saw Snack Factory Pretzel Thins White Chocolate and Peppermint coated. If you haven’t tried Guittard Choc-Au-Lait vanilla milk chips, I HIGHLY recommend. Hi Colleen, I’ve used peppermint extract before, but for me, there is enough imparted from the candy canes since I crush them up pretty good. My first batch separated when I broke it up because it was too thick. Percent Daily Values are based on a 2,000 calorie diet. Another good way to break it is to slam the pan on the counter. Awesome consistency and no separation issues. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Do you use an peppermint extract in your chocolate at all? | Beautiful Circus. Hi Mary Lou, I buy Ghiradelli from the grocery store, but you should be able to find a ton of different brands on Amazon, or even King Arthur Flour. If you can’t find good quality chocolate chips, buy the same amount of ounces in chocolate baking bars. Happy holidays!! Stir in chopped Sure, if it sits out for a few hours on a cookie plate it might get a little soft, but never melting. Wow your bark came out MUCH prettier than mine! And , the one “you made” has lots more goodies in it”, compared to the “small amounts” barely seen in the bark at Chocolate stores…:)) Pingback: PEPPERMINT BARK–STEP BY STEP | theBitterSideofSweet. Then break into pieces. I’ll definitely try it again sometime with the right chocolate since it tastes amazing anyway. Nutritional values are based on one serving. I recommend using a high quality white chocolate (dark chocolate, too, but it’s super important for the meltability of the white chocolate) – something like Ghirardelli, Lindt, Callebaut, Valrhona… I do not advise using white chocolate chips. You'll be turning out everything from cheesecake to holiday peppermint bark in no time. It resulted in beautifully layered pieces!! Will you share with us which brand of white chocolate you use? Pingback: 22 Easy Recipes for Fabulous Holiday Gifts from Your Kitchen, Pingback: Barking Up The RIGHT Tree | From Cupcakes To Caviar, I really would consider myself a great cook and baker but this bark has me completely frustrated. Well I did it that way and it came out amazing! Don't stir too much or the mix will get oily. but not intermix with it. How about a way to glue our failed bark together. Went back to the drawing board and picked up bakers white chocolate bars this time. Love it! No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. Any idea how to prevent this? I know you have to work quickly because too much spreading around causes the chocolate layer to melt and show through. You could totally add it, though! They can be hard to find but Target and Amazon sell them. Hi Laurel – Hmmm, that’s odd that the layers didn’t stay together. I would call attention to the fact that the white chocolate chips will probably contain Palm or coconut oil and WILL NOT adhere to the brown chocolate. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I actually mentioned above that I don’t use the white chips, only the baking bar. Preheat oven to 350° F. Line a baking sheet with parchment paper or foil; set aside. Please help if you can I am so frustrated. (I cant be the only one!) Did anyone else have problems with this or any way to fix it? I am going to try again this week. Does that sound right to you? Learn how to cook great Ghirardelli® peppermint chunk . Easy to make. Home > Recipes by Category > Candy Recipes > Peppermint Bark. I do all my chocolate this way. Hello and welcome! I make it ridiculously early (like, as soon as the Thanksgiving leftovers have been packed away in the fridge) and enjoy it every single day until New Year’s. Remove from heat. Hi Angela, I’ve never tried it with pretzels, not sure how the pretzel flavor would pair with the peppermint, but I say give it a try! Ellen. Let it cool at room temperature also, didn’t use the refrigerator at all. Just made a new batch and it came out great! 3. Pingback: 15 Cheap DIY Gifts That Would Break Pinterest But Won't Break The Bank – ScribbleGraphics, Pingback: 15 Cheap DIY Gifts That Would Break Pinterest But Won't Break The Bank. Stir into chocolate mixture. Then use as you wish! I usually do the dollop and mix method because it’s faster, easier, and you can get some cool swirly patterns in there. I added a teaspoon of peppermint extract to the dark chocolate when it was melting, and the result was ABSOLUTELY delicious. Sounds yum! I am going to try this again with blocks of chocolate that I bought from whole foods after this batch is gone. In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined, about 2 minutes total. I believe it’s a fair trade Belgian chocolate. I think you would be okay doing it that way. The “trick is” to NOT let the bowl “get HOT”….between 15 minute cycles & stir. Ghirardelli Peppermint Bark Squares Bag, Milk Chocolate, Holiday Candy Christmas Gift, 7.9 Ounce 4.8 out of 5 stars 577. Tried it this year with ghiradelli dark and white chips and after cooling, the layers slid apart. “Not recommending” is not strong enough. now just to figure out the candy! Peppermint oil works great use it in the dark chocolate layer. I add a drop of peppermint oil in the dark chocolate also making just a little special. I couldn’t find Ghiradelli dark chocolate bars at my local supermarket. You could always only do pretzel on a portion to test it out first and see if you like it. I can’t wait to try the pretzel bark next and then the Halloween bark next fall! Any guidance you can give would be appreciated. Hi Dena, I live in Pittsburgh as well, and always use Ghiradelli baking bars for this peppermint bark. Here’s a picture of the finished product: I think it came out beautifully! An easy for Peppermint Bark with layers of dark chocolate, white chocolate and topped with crushed candy canes. Talking about a full day of travel (NY to CA with a stop in the middle). By using just the pieces it looks more like that beautiful stuff you see in the store. 89 ($3.45/Count) Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. I made this TWICE this Christmas! Hope that helps. :), Pingback: Elegant Cakes – The Weekend Dish: 12/5/2015. I wish the owner would clarify this in the recipe. Look for these brands: Ghirardelli… They are pink and white and sold in 10 ounce bags like other chocolate chunks. While I never had that issue, I’ve tried making it in the refrigerator and that works just fine, so I have amended the recipe to use the refrigerator to set the layers instead of the freezer, hoping that it alleviates any separation issues. Note: Let dark chocolate chill thoroughly if you want sparkly white bark. I love this stuff, I go nuts on it at Christmas! Pingback: Italian Sesame Seed Cookies (Giuggiulena) | Devil0S' Blog, Pingback: Peanut Butter Swirl Chocolate Bark | Devil0S' Blog, Pingback: Best Pinterest Posts » The Weekend Dish: 12/14/2013, Pingback: Best Pinterest Posts » Peanut Butter Swirl Chocolate Bark, Pingback: Peanut Butter Swirl Chocolate Bark | Kitchen Gadgets for Cooking, Pingback: Handmade gifts for Christmas | CHAMPAGNE CARTEL, I found this recipe (almost positive it was this one) on pinterest and read through it once and figured I could do it by memory. Wrong chocolate? I can use chips for the bottom layer with no problem. Either way, buy the good stuff. Id like to use this recipe for Christmas presents this year! Somehow I thought I needed to add peppermint extract to the vanilla choc. Pingback: Pecan Tassies | Christmas Cookie Recipes | Brown Eyed Baker. I’ll let you guys know how it goes. Snip off one corner; drizzle chocolate over bark. I have an odd question… do you think that this would be good with pretzels?! Hi Barbara, It can, depending on the temperature. I had the opposite problem to those with separating layers. What did I do wrong? It looks so perfect and professional. In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted. Amount is based on available nutrient data. My white chocolate was a little too hot and melted the dark chocolate a bit when I poured it on top. Whip up a batch of this peppermint bark immediately and keep it topped off until you ring in the New Year! I tried a recipe last year that didn’t work out too well so I am going to try yours! Any ideas? It’s a muddy swirl now, but I think it will still taste good. I do find that the white chocolate cools and gets thicker faster than regular chocolate, so working quickly is key. It came out perfectly. Turned out perfect! Ghirardelli Holiday Bark 4 Ways: Peppermint Bark, Congrats! I am convinced that the problem is the ghiradeli white chocolate causing the separation. I used my food processor but I think I might have over processed them a little too much. 4.6 out of 5 stars 13 ratings. Essential tools, baking lists, make-ahead tips, quick recipes, and more! I am going to try a quick refrigeration of the white and then put chocolate on pull it out and score it and then use only the knife to break apart. I plan on making this for my co-workers for X-Mas. Michelle could you please explain what a offset spatula is? Last year I used a similar recipe ( was all the same steps but ONLY white chocolate) , and the bark had a tendency to melt when out at room temp. I tried for the first time making peppermint bark and used Ghirardelli semi-sweet chocolate for the bottom layer and their white chocolate for the top layer. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching. Pour mixture onto the prepared baking sheet. It should be just slightly firmed up so that the white chocolate can stick to it. Hi Ann, That does make sense. I just made two batches of bark in the last week and didn’t have any issues. Used Guittard chocolate & Bob’s candy canes. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully Required fields are marked *. In a medium saucepan, heat and stir 1-1/2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. I have made this for the past 4 years and it’s one of my go-to recipes for the holiday season. Take care not to overheat the mix. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Good luck! My white chocolate seizes up befor I can get it spread out. After reading the ingredients in the ghiradelli white chips I noticed there were different kinds of oil in it that weren’t in the Bakers bars…so that might be what makes it more difficult to fuse. An easy recipe for Peppermint Bark - layers of dark chocolate, white chocolate and topped with crushed candy canes. Pingback: 6 delicious ways to make chocolate bark | Chickabug, Pingback: Who Loves Peppermint Bark? Hi Donna, Hmmmm that’s odd, I also use Ghiradelli chocolate for my bark, but I haven’t had an issue with it getting melty at room temperature. You can pick up Ghirardelli Peppermint Bark Squares at your local Walmart along with some of my other Ghirardelli favorites such as Ghirardelli Chocolate Caramel Squares and Ghirardelli Bittersweet 60% Cacao Baking Chips. Hi I was just reading your post on how to spread the white chocolate without it seizing up. $5.94 $ 5. Oh well. Michelle, I love peppermint bark and look forward to making it myself! Is it because I used candy kisses instead of chips or bars? Tastes like a choclate covered cherry. Founded in 1852 in San Francisco. This classic peppermint bark has layers of dark chocolate, white chocolate and crushed candy canes. Yes, I love buckeyes and peanut butter blossoms, but peppermint bark, more than anything, just screams Christmas to me. Hi Carla, I think my cookie sheet is something like 10×15, although I don’t spread the chocolate over the entire sheet, I keep a good border around the edges so the chocolate doesn’t melt off the sides ;-). Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. This is AMAZING!!!! Hi Steph, I have never had the chocolate separate on me (and I’ve made this countless times) but some other readers have mentioned a similar problem. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Thanks for everyone’s help! I love the two colors of chocolate together with the peppermint pieces on top. Make sure to use a “good quality Pyrex bowl that can be “used in the Microwave” thanks for the terrific idea! If it helps, I’ve always used Ghirardelli 60% bittersweet chocolate for the bottom layer and Ghirardelli white chocolate (the bars that you can find in the baking aisle at the supermarket). Figured as much. I was thinking of making it and transporting when we fly to see my daughter at Christmas but not sure if it would make it. Just microwave on 50% power in 30-second increments, stirring after each, until it’s completely melted and smooth. Thanks for sharing this recipe, Michelle! I don’t have a double boiler. Im still working to perfect this but after reading several blogs and cooking answers on this question, its a common issue when making bark! Extract in your freezer when left out of the melted white chocolate into the melted chocolate a. A fair trade Belgian chocolate small microwave-safe bowl bark to your Ang. s. 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