Swirled Peppermint Bark

Thursday, December 12, 2013

If you’re looking for a quick gift for friends, hostess gift, or treat to take to work or a party, this swirled peppermint bark is always a sure bet.

Peppermint bark is such a classic holiday treat. I was drawn to this one because it has swirled chocolate and white chocolate as opposed to the traditional layering that you see with most peppermint barks.

It comes as no surprise that this peppermint bark was a cinch to make and was a hit. I mean how can you go wrong with chocolate and peppermint? You can’t.

Definitely take the time to use a double boiler for both chocolates. Melted chocolate in the microwave works for most applications, but I wouldn’t risk it with peppermint bark. Especially since white chocolate can be quite high maintenance…

Two Years Ago: Beef Stew and Massaged Kale with Pear and Pumpkin Seeds
Three Years Ago: Homemade Green Bean Casserole and Turnip Puff
Four Years Ago: M&M Surprise Cookies and Cookie Dough Brownies
Five Years Ago: Lumberjack Cookies and Peppermint Sandies

Swirled Peppermint Bark

If you're looking for a quick gift for friends, hostess gift, or treat to take to work or a party, this swirled peppermint bark is always a sure bet.

Ingredients:

1.5 lb white chocolate
1.5 lb semi-sweet chocolate
8 candy cane, crushed

Directions:

Set up two double boilers (a simmering pot of water with a glass bowl sitting over top, not touching the water.

Let the chocolate melt mostly on it's own, stirring every once in a while with a rubber spatula. When it's mostly melted, remove it from the heat, being careful to make sure water doesn't get into the chocolate.

Stir until completely smooth and then spoon each chocolate in random blobs on a wax paper-lined 11x17, filling most of the surface.

Using the end of a small knife held vertically, swirl the chocolate until you're happy with the presentation.

Pick up the pan a few inches off the counter and let it fall back, to evenly distribute the chocolate and get rid of any air bubbles.

Scatter the candy cane pieces over the top.

Let sit at room temperature until completely hardened. Break the bark into pieces.

Store at room temperature in a covered container.

Recipe from Confections of a Foodie Bride

Better than Store Bought, Candy and Fudge, Dessert, Holiday

5 comments »

10 Responses to “Easter Candy Bites”

#
1

Jennyfer — March 17, 2008 at 2:34 am

Good job! Looks like we were on the same page for the most part. Great minds think alike. 🙂
#
2

Nikki57 — March 17, 2008 at 2:52 am

Great job! They look great
#
3

CB — March 17, 2008 at 4:17 am

cupcakes AND cadbury eggs? I have died and gone to heaven. Great job!
-Clara
#
4

Elizabeth — March 17, 2008 at 3:03 pm

Great minds! That’s exactly what came to mind for me too! They look amazing! I might make them anyway (although that means I have to figure something else out for the contest!) They sound AMAZING!
#
5

Butta Buns — March 17, 2008 at 5:00 pm

This is brilliant, who’d of thunk it!
They look amazing too, I’m making a dash for the nearest CVS to pick up a few eggs.
#
6

Kristina — March 17, 2008 at 6:04 pm

These look amazing!
#
7

Brooke — March 17, 2008 at 7:54 pm

Oh, you are my hero. I LOVE Cadbury eggs. This is a fantastic idea! Mmmmm…
#
8

Jaime — March 18, 2008 at 1:14 am

mmmm cadbury eggs are my favorite!! funny how they harden when you bake them!
#
9

LisaRene — May 1, 2008 at 5:40 pm

I find it very amusing that you had a “third try” 🙂

I too get determined and will proceed to make the same recipe over and over until I get it right. Sometimes I even dream about an imperfect recipe and can’t wait till morning to give it another try 🙂

Perseverance pays off!
#
10

Christina — March 4, 2010 at 2:35 am

I can’t wait to try these! You are a goddess in my book!

Swirled Peppermint Bark