Homemade Peppermint Bark

My daughter has been perfecting her homemade peppermint bark recipe for the past three years and she kindly agreed to let me share it with you. These are the ingredients she used this year (I only show one bag of each chocolate but this recipe requires two of each). Most bulk chocolates work well also.

2 bags (12-oz each) of semi-sweet chocolate chips (Whole Foods 365 Organic)
2 bags (12-oz each)of white chocolate chunks (Whole Foods 365)
2 teaspoons peppermint extract
1 cup crushed candy canes (use individually-wrapped candy canes)
Spray oil (Pam)

1. Cover a cookie sheet with aluminum foil and spray with oil. The cookie sheet must have a lip all around.

2. Slowly melt the semi-sweet chocolate chips in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted. It will finish melting on its own, do not overcook.

3. Add 1 teaspoon of peppermint extract to the melted chocolate.

4. Pour the melted dark chocolate, while it is still hot, onto the prepared cookie sheet and spread evenly with a spatula.

5. Place in refrigerator until it is completely cooled, about 20 minutes.

6. Now is a good time to crush the candy canes between two sheets of wax paper.

Update: To avoid a spectacular spray of red and white, leave candy canes in their wrappers during crushing.

This is an excellent task for a teenage brother.

It takes self-control and finesse to get just the right granularity:

7. Slowly melt the white chocolate chunks in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted.

8. Add 1 teaspoon of peppermint extract to the melted chocolate.

9. Pour the melted white chocolate, while it is still hot, over the completely cooled dark chocolate and spread evenly with a spatula.

10. While the white chocolate is still soft, sprinkle the crushed peppermint on top of the white chocolate and gently push them into the chocolate.

11. Place in refrigerator until it is completely cooled, about 20 minutes.

12. Break into large hunks using a butter knife.

13. Best if served cold.

Here is the text of the recipe:

Peppermint Bark

2 bags (12-oz each) of semi-sweet chocolate chips (Whole Foods 365 Organic)
2 bags (12-oz each)of white chocolate chunks (Whole Foods 365)
2 teaspoons peppermint extract
1 cup crushed candy canes (use individually-wrapped candy canes)
Spray oil (Pam)

1. Cover a cookie sheet with aluminum foil and spray with oil. The cookie sheet must have a lip all around.
2. Slowly melt the semi-sweet chocolate chips in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted. It will finish melting on its own, do not overcook.
3. Add 1 teaspoon of peppermint extract to the melted chocolate.
4. Pour the melted dark chocolate, while it is still hot, onto the prepared cookie sheet and spread evenly with a spatula.
5. Place in refrigerator until it is completely cooled, about 20 minutes.
6. Crush the candy canes in their individual wrappers and between two sheets of wax paper.
7. Slowly melt the white chocolate chunks in a double boiler, stirring frequently. Remove from heat right before the last little bit of chocolate is melted.
8. Add 1 teaspoon of peppermint extract to the melted chocolate.
9. Pour the melted white chocolate, while it is still hot, over the cooled dark chocolate and spread evenly with a spatula.
10. While the white chocolate is still soft, sprinkle the crushed peppermint on top of the white chocolate and gently push them into the chocolate.
11. Place in refrigerator until it is completely cooled, about 20 minutes.
12. Break into large hunks using a butter knife.
13. Best if served cold.

Bon Appetit! Smakelijk eten!