Easiest, Most Delicious Peppermint Bark Recipe | Blogmas 2017 Day 3

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I N G R E D I E N T S

  • 20 Peppermint Candy Canes {roughly}

  • 1 bag of semi-sweet chocolate chips

  • 1 bag of white chocolate chips (or whatever chocolate chips you want to complement the peppermint)

T O O L S

  • A microwave

  • A refrigerator

  • Parchment/wax paper

  • 2 microwave safe bowls

  • Gallon-sized plastic baggies

D I R E C T I O N S

  1. Lay out your parchment/wax paper.

  2. Place your first box of candy canes in a gallon-sized, sealable bag. SEAL THE BAG. With a metal spoon, fork, or heavy object that’s good for crushing things, start to pound the candy canes until they’re evenly crushed up and an appropriate size to place on top of finger food (that’s a personal-judgement call on your end). Repeat this step until all of your candy canes are evenly crushed up. Set those aside.

  3. In 2 SEPARATE microwave-safe bowls, empty the bag of semi-sweet chocolate chips in one and the bag of white chocolate chips in the other. Place the bowl which contains the semi-sweet chocolate in the microwave, melt it for 30 seconds, stir, melt for 30 seconds, stir, and repeat until the chocolate is smooth all around. *the reason for melting in 30 second increments is to prevent the chocolate from burning or “crisping” together. if that happens, the bark will not turn out right.* Repeat this step for the white chocolate chips, but don’t wait to move to the next step.

  4. Chocolate hardens quickly, so while the white chocolate chips are still melting in the microwave, take the bag of semi-sweet chocolate chips you just melted, and pour it evenly across the parchment/wax paper.

  5. When the white chocolate chips are melted, slowly pour that on top of the semi-sweet chocolate layer.

  6. Take a spoon or a straw and very gently swirl the white chocolate into the semi-sweet to create the classic “peppermint bark look”

  7. Once your chocolate is aesthetically pleasing to your eye, grab your pre-crushed bag of candy canes.

  8. Sprinkle the remnants of the candy cane all over, ALL OVER, the chocolate. Make sure you gently push the peppermint pieces into the {still warm and melted} chocolate so that it sticks and you won’t have to deal with TOO big of a mess later on.

  9. Once everything looks nice and deliciously put together, place your beautiful creation in the refrigerator for a few hours. It’s different for me every time, just check on it every 2 hours or so.

  10. When your bark is done, it should be hard enough to be peeled off of the parchment paper. If it’s not, it’s not done yet. Put it back in the refrigerator.

  11. As you peel the chocolate/peppermint glob off the parchment paper, break it into “two-bite” or “three-bite” pieces, I like to call them. Break it up into pieces and place them in a cute little Christmas cookie tin and you’re ready to take on any Christmas party or gathering that presents itself to you this season.

EZ PZ, if I can do it. You can do it. This is my go-to recipe when I need to bring food anywhere for the holidays.

What is YOUR go-to recipe for holiday get-togethers?

// kenzie

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