Thursday, December 12, 2013
5 comments »

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

Print Save

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 »
    Pin It

Related Posts

18 Responses to “Chocolate Peanut Butter Cupcakes”

  1. #
    1
    Colleen — July 16, 2009 at 4:22 pm

    These look amazing! I love that you added even more peanut butter flavor too!

  2. #
    2
    Amy Kingman — July 16, 2009 at 4:54 pm

    Mmmmmm! These look incredible!! AH! My weakness!!!!

  3. #
    3
    Memória — July 16, 2009 at 4:57 pm

    Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!

  4. #
    4
    Jen — July 16, 2009 at 5:04 pm

    You could definitely use any chocolate cupcake recipe that you want!

  5. #
    5
    Stephanie Wagner — July 16, 2009 at 7:30 pm

    These look awesome! I bet they’re really rich!

  6. #
    6
    oneordinaryday — July 16, 2009 at 8:05 pm

    Holy. Cow.
    These look sooo darn good!

  7. #
    7
    Jill — July 17, 2009 at 3:51 am

    I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!

  8. #
    8
    Kerstin — July 17, 2009 at 3:54 am

    Wow, these look beyond incredible! I’m completely impressed 🙂

  9. #
    9
    Jennifer — July 17, 2009 at 10:32 am

    peanut butter cups…one of my favorites!! What an awesome cupcake!!!

  10. #
    10
    Laura — July 17, 2009 at 1:50 pm

    Oh. My. God. I think my DH is packing his bags to leave me as we speak!

    These look soooo good. I bet it’s all you can do to eat one they are so rich!

  11. #
    11
    Erin — July 18, 2009 at 11:28 pm

    These look delicious! Chocolate and peanut butter is the most fabulous combination!

  12. #
    12
    Scott W. — July 23, 2009 at 12:35 am

    Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!

  13. #
    13
    Jen — July 23, 2009 at 12:38 am

    haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…

  14. #
    14
    Ingrid — July 26, 2009 at 1:13 am

    The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
    ~ingrid

    Btw, your salmon and the “sauce” looked really good too!
    ~ingrid

  15. #
    15
    Mermaid Sweets — July 27, 2009 at 5:09 am

    Thanks so much for the link back, your cuppies look amazing.

  16. #
    16
    comfycook — February 24, 2010 at 2:12 pm

    I just discovered these and can’t wait to make them. Love chocolate and peanut butter.

  17. #
    17
    LauraC — May 4, 2010 at 8:13 pm

    I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

    Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

    http://www.rachaelrayshow.com/food/recipes/chocolate-cake/

  18. #
    18
    Jan — February 23, 2012 at 7:29 am

    THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/

    and loved it!

Leave a Comment