HOW TO MAKE HOMEMADE PEPPERMINT BARK
How To Make Homemade Peppermint Bark
Greetings and thanks so much for stopping in today for a lesson on how to make Homemade Peppermint Bark. In my last post I showed you the holiday party I hosted for my Comfort Food Group. I made the Peppermint Bark to give to my guests as holiday party favors. They were a BIG hit, because who doesn’t like Peppermint Bark?
So let’s get started. Here’s what you’ll need to prepare the Homemade Peppermint Bark:
- 2- 28 Ounce Bags Nestle Milk Chocolate Morsels (Semi Sweet or Dark Chocolate is also fine)
- 4 – 11 Ounce Bags Good Quality White Chocolate Chips (I used Ghirardelli)
- 2 Teaspoons Pure Peppermint Extract (Divided)
- 1/2 – 14 Ounce Bag Hard Peppermint Candies, Crushed
Start by lining a 13″ x 18″ x 1″ sheet pan with aluminum foil, shiny side up. Smooth out any wrinkles as best you can. Next it’s time to crush the Peppermint candies. I did this on a cutting board using a wooden mallet. I found it easiest to leave the candy in the wrapper to crush it. Once crushed I removed the wrapper and placed the crushed candy in a small bowl. If you plan to make a large amount of Peppermint Bark and don’t wish to crush your own candy, you can purchase Crushed Peppermint here.
Heat water in the bottom of a double boiler over medium heat. Don’t let the water touch the bottom of the upper pan. Place the 2 bags of Milk Chocolate Morsels in the top of the double boiler. Stir until all the chocolate is melted, then remove the upper pan from the heat and wipe off any moisture from the bottom of the pan. Stir in 1 teaspoon of Peppermint Extract.
Immediately pour the melted chocolate onto the prepared sheet pan.
Use a spatula to spread the chocolate across the entire pan in an even layer. Then place the sheet of chocolate in the refrigerator for about 10 minutes to set.
Meanwhile, wash out the top of your double boiler and dry any moisture from the inside of the pan. Place the 4 bags of White Chocolate Chips into the top of the double boiler and stir until all the morsels are melted. Once melted repeat the process of removing the top pan, drying the bottom of the pan and then stirring the remaining 1 teaspoon of Peppermint Extract into the white chocolate.
By this time the milk chocolate in the refrigerator should be set up. Pour the white chocolate on top.
Using a spatula, spread the melted chocolate into an even layer.
Immediately sprinkle the crushed peppermint candies on top of the white chocolate.
Then gently press the candies into the chocolate. Return the sheet pan into the refrigerator to set until firm.
Once the chocolate has set you can use a sharp knife to cut it into strips that will fit your storage jars. Or, you can simply lift the bark off of the foil and break it into chunks. Since these were going to be party gifts I purchased 1/2 Liter Weck Jars here to house my Peppermint Bark. The Peppermint Bark may be stored in these or any airtight container at room temperature for up to 2 weeks. So this is also a great make-ahead recipe.
I also tied them up with red & white striped grosgrain ribbon that I purchased here.
My pretty jars of Homemade Peppermint Bark got placed on my holiday party table in front of each place setting. They made both an attractive and delicious holiday gift.
If you’re in need of a hostess gift, a teacher gift or small gift for the folks in the office or the neighborhood,Homemade Peppermint Bark is the perfect thing to give.
Here’s the handy printable recipe:
- 2- 28 Ounce Bags Nestle Milk Chocolate Morsels (Semi Sweet or Dark Chocolate is also fine)
- 4 - 11 Ounce Bags Good Quality White Chocolate Chips (I used Ghirardelli)
- 2 Teaspoons Pure Peppermint Extract (Divided)
- ½ - 14 Ounce Bag Hard Peppermint Candies, Crushed
- Line a 13" x 18" x 1" sheet pan with aluminum foil, shiny side up.
- Smooth out any wrinkles as best you can.
- Crush the Peppermint candies on a cutting board using a wooden mallet. I found it easiest to leave the candy in the wrapper to crush it.
- Heat water in the bottom of a double boiler over medium heat.
- Don't let the water touch the bottom of the upper pan.
- Place the 2 bags of Milk Chocolate Morsels in the top of the double boiler.
- Stir until all the chocolate is melted, then remove the upper pan from the heat and wipe off any moisture from the bottom of the pan.
- Stir in 1 teaspoon of Peppermint Extract.
- Immediately pour the melted chocolate onto the prepared sheet pan.
- Use a spatula to spread the chocolate across the entire pan in an even layer.
- Place the sheet of chocolate in the refrigerator for about 10 minutes to set.
- Meanwhile, wash out the top of your double boiler and dry any moisture from the inside of the pan. Place the 4 bags of White Chocolate Chips into the top of the double boiler and stir until all the morsels are melted.
- Once melted repeat the process of removing the top pan, drying the bottom of the pan and then stirring in the remaining 1 teaspoon of Peppermint Extract to the white chocolate.
- By this time the milk chocolate in the refrigerator should be set up. Pour the white chocolate on top.
- Using a spatula, spread the melted chocolate into an even layer.
- Immediately sprinkle the crushed peppermint candies on top of the white chocolate.
- Gently press the candies into the chocolate.
- Return the sheet pan into the refrigerator to set until firm.
- Once the chocolate has set you can use a sharp knife to cut it into strips that will fit your storage jars.
- Or, simply lift the bark off of the foil and break it into chunks.
- Store in an airtight container at room temperature for up to 2 weeks.
Shop for Supplies:
- 1/2 Liter Weck Jars
- 7/8″ Red & White Striped Grosgrain Ribbon
- Pure Peppermint Extract
- Crushed Peppermint Candy
- 13″ x 18″ Heavy Duty Sheet Pan
So there you have it: HOW TO MAKE HOMEMADE PEPPERMINT BARK
Here’s wishing you a wonderful holiday season.
Thanks so much for dropping in!
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