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. 
These are so festive – love them!
beantownbaker — March 4th, 2013 @ 1:51 pm
Sprinkles make everything festive 🙂
What festive looking cookies! Looks fantastic!
beantownbaker — March 4th, 2013 @ 1:51 pm
Thanks! Love your new picture!
Love that you were able to adapt them from an already favorite cookie
beantownbaker — March 4th, 2013 @ 1:52 pm
I can’t even tell you how many times I’ve adapted those cookies to fit my needs. They’re awesome.
Mixed the dough last night, can’t wait to get home and bake these tonight!
beantownbaker — March 6th, 2013 @ 8:38 pm
Yay! I hope you love them 🙂
I’m a huge fan of all sorts of cookies, I am always glad to find new,creative recipe.
I love making Funfetti cookies, but have never added chocolate/white chocolate chips. The more the merrier!! 🙂 And they’re super pretty!
beantownbaker — March 9th, 2013 @ 3:02 pm
Thanks! Funfetti makes everything better.
Can this dough be frozen?
Wonderful write-up… This is very insightful.
Keep up the good work