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.

Swirled Peppermint Bark

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.

Swirled Peppermint Bark

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.

Swirled Peppermint Bark

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

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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.

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4 Responses to “New favorite chocolate chip cookie recipe”

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    1
    Martha — September 29, 2007 at 1:44 am

    I’ll have to try these. I’ve always been a fan of the Nestle Tollhouse recipe, though I substitute Ghiarardelli double chocolate chips (I think they’re now called 60% Cacao Bittersweet Chocolate Chips) for the Nestle’s. I highly recommend them!

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    2
    Bronwyn — July 11, 2008 at 5:51 pm

    Hi,
    I found your post on the Chocolate Chip Cookie Debate, pt. 1. My roommate uses vanilla pudding in her cookies, and they do have this wonderful extra flavor, creamy, almost eggy… I can’t quite describe it, but I love it!

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    3
    Haley — December 21, 2008 at 10:08 pm

    So I was sitting here, trying to figure out how in the world you got your cookies to look so cakey and awesome. Mine turned out really flat and crispy. Surely the butterscotch pudding mix I used doesn’t make THAT big of difference from the vanilla…

    That’s when I realized. I only put 1 1/4 cups of flour in. Wow. Maybe I should pay attention to what I’m doing haha! Aside from my idiocy, this recipe was so simple, and I think the butterscotch is a good choice (even if I can’t taste them in full glory). I will make these again!

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    4
    Jen — December 22, 2008 at 9:07 pm

    That’s funny Haley. Good luck if you make them again.

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