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Christmas: Peppermint Bark

Source of Recipe


From "Holiday Cookies" by Elisabet der Nederlanden



List of Ingredients



• ½ tsp coconut oil
  
• 8 ounces bittersweet chocolate, finely chopped
  
• 1 tsp peppermint extract
  
• ¼ tsp kosher salt
  
• 8 ounces white chocolate, finely chopped
  
• ½ cup hard peppermint candies, coarsely chopped
  






Instructions



1. Lightly brush the bottom and sides of a 9 x 13-inch rimmed baking sheet (quarter sheet pan) with the coconut oil. Line the bottom and sides of the pan with parchment paper, pressing to adhere it to the pan.
   
   
2. Place the bittersweet chocolate in a heatproof bowl set over (not touching) gently simmering water in a saucepan. Heat, stirring often, until melted. Stir in the peppermint extract and salt and remove from the heat. Spoon the melted chocolate onto the prepared pan; then, using an offset spatula, spread it evenly to cover the entire pan.
   
   
3. Place the white chocolate in a heatproof bowl set over (not touching) the water in the saucepan. Return the water to a gentle simmer and heat, stirring often, until melted.
   
   
4. Drizzle the white chocolate evenly over the bittersweet chocolate and spread it gently into an even layer, trying to keep it in one clean layer. Then, using the handle of a spoon or similar tool, start swirling the dark and white chocolates together, making as few or as many swirls as you like. Shake the pan back and forth a little to smooth out the top. When finished, sprinkle the peppermint candies evenly on top. Refrigerate for about one hour, or until firm.
   
   
5. Break the bark into shards. Arrange the shards in an airtight container in layers, separated by sheets of parchment paper. Store in the refrigerator for up to 3 weeks.
   
   Makes about 18 ounces bark.
   
   






Final Comments


To pack up the bark for gifting, break it into nice-sized shards, then layer the shards, separated by parchment paper, in small boxes and secure with a pretty bow.