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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.