Samantha’s Bark: Peppermint Bark

Peppermint Bark – The Holidays Are Here.

Back in the day when we had more spare time  (ie: before we had kids) Rod and I used to make this beautiful Peppermint Bark for all of our coworkers at Christmas time. Each year when the candy cane smashing and chocolate melting began, our beloved Samantha (Black Cocker Spaniel) would come running, eagerly awaiting a “piece” of the action. I think all dogs smell chocolate and just know it must be good, even though it could really be bad for them. Well, from it’s inception, our “Bark” was forever named Samantha’s Bark, in honor of the one in the family who was the most eager to gobble it down. Don’t worry, she never got any, or at least not in a quantity that would have hurt her.

Those days are gone, and so is our beloved Samantha. In her honor, we share this simple, delicious and oh so pretty holiday favorite! Woof.. Be sure to enjoy some Samantha’s Bark this holiday and keep it far away from the furry friends in your house. I guarantee you, and them, will want to gobble it down.

Peppermint Bark Ingredients:
5, 4 ounce fine Bittersweet Chocolate bars
2, 14 ounce bags White Chocolate Candy Melts
1 teaspoon peppermint extract
25 full size candy canes

• Line a 13 x 9 inch baking pan with parchment paper. Let the sides overhang so you can pull the bark out when it is done.

• In a double boiler, or in a microwave safe glass bowl, melt the dark chocolate.

• Add 1 teaspoon of peppermint extract and stir until smooth.

• Pour the dark chocolate into the baking pan and evenly smooth out.


• Place in the fridge for about 15 minutes to firm.

• In a heavy duty zip-lock bag, crush the peppermints with a mallet and set aside.

• In a double boiler, or in a microwave safe glass bowl, melt the white chocolate and stir until smooth.

• Remove the dark chocolate from the fridge.

• Blot off any moisture that has accumulated on the top.

• Pour the white chocolate over the dark chocolate and gently spread over the entire surface area of the Dark chocolate.

• White the white chocolate is still warm, sprinkle the crushed peppermint candies over the white chocolate.

• Place your pan in the fridge to firm for about 1 hour.

• Remove and cut, or break, into your desired shape and size. Store in the refrigerator in an airtight container.

Enjoy! Make a tray or two of this peppermint bark and share this with a friend or neighbor this holiday season. It makes a super hostess or teacher appreciation gift. So pretty! Woof!

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Peppermint Bark

Make a tray or two of this peppermint bark and share this with a friend or neighbor this holiday season. It makes a super hostess or teacher appreciation gift.

Ingredients:

5, 4 ounce fine Bittersweet Chocolate bars
2, 14 ounce bags White Chocolate Candy Melts
1 teaspoon peppermint extract
25 full size candy canes

Directions:

• Line a 13 x 9 inch baking pan with parchment paper. Let the sides overhang so you can pull the bark out when it is done.

• In a double boiler, or in a microwave safe glass bowl, melt the dark chocolate.

• Add 1 teaspoon of peppermint extract and stir until smooth.

• Pour the dark chocolate into the baking pan and evenly smooth out.

• Place in the fridge for about 15 minutes to firm or place aside to firm.

• Once chocolate is firm, in a heavy duty zip-lock bag, crush the peppermints with a mallet and set aside.

• In a double boiler, or in a microwave safe glass bowl, melt the white chocolate and stir until smooth.

• Remove the dark chocolate from the fridge.

• Blot off any moisture that has accumulated on the top.

• Pour the white chocolate over the dark chocolate and gently spread over the entire surface area of the Dark chocolate.

• White the white chocolate is still warm, sprinkle the crushed peppermint candies over the white chocolate.

• Place your pan in the fridge to firm for about 1 hour.

• Remove and cut, or break, into your desired shape and size. Store in the refrigerator in an airtight container.

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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One Response to “Samantha’s Bark: Peppermint Bark”

  1. Sabrina F. — December 17, 2011 @ 2:09 pm (#
    1
    )

    This is delicious and so easy to make. It is now a part of my holiday must have list. Thank you for sharing your recipe!

    [Reply]

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