Peppermint Crunch Bark
Peppermint Crunch Bark
(22)
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rate this recipe » |
| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Total time: | |
| Yield: | about 2 dozen pieces |
Ingredients
- 2 2/3 cups Merckens bittersweet chocolate bar, chopped into coarse pieces
- 3 to 5 drops peppermint oil
- 2 cups Merckens white chocolate bar, chopped into coarse pieces
- ¼ cup peppermint crunch or finely chopped hard peppermint candies
Directions
1) Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts
2) Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil.
3) Allow the chocolate to set, but not harden completely.
4) Melt the white chocolate the same way, and mix it with about half the peppermint crunch.
5) Spread the white chocolate over the dark chocolate.
6) Sprinkle the rest of the peppermint crunch on top, pressing it in gently.
7) Allow the candy to cool until hardened, then break or cut it into chunks.
8) Store airtight at room temperature for up to a week; freeze for longer storage.
Yield: about 2 dozen pieces.
Reviews
02/27/2012- Made this for all my Christmas goodie gifts last year and it was a BIG hit. Also, my husband and I kept nibbling at it until some of the planned gifts were gobbled up ahead of time - insanely delicious stuff. Thanks KAF as always :)
01/20/2012- I'm giving it 4 stars because it didn't set up properly. I'd give it 5 stars for flavor. I must have messed something up. Mine tastes delicious, but the chocolate (both white and dark) don't seem to have set. If I put them in the refrigerator, they get nice and hard. But if I take them out and put them on the counter (approx. 70'), they get soft. Any suggestions? I'd like to make it for the holidays again next year!
Hi Lynette, this is a great question to call the hotline on, as there are several different factors that could cause this. Give us a ring, we'll be happy to help troubleshoot. MJR @ KAF
- 01/10/2012
- This was a very easy recipe to make. I used E. Guittard chocolates instead, only because I had them on hand. I like that I could adjust the level of peppermint to my taste. Sometime it can get really strong in the store bought kind. It was very tasty!
- 12/27/2011
- I am adding this to my Christmas "cookie" repertoire. I used the Peter's Burgundy Semisweet Chocolate Chunks and the Barry Callebaut White Chocolate Chunks because they came in the gift box that I bought for myself. I was melting the white chunks on low when I realized the dark layer was setting up too quickly, so I turned up the heat to medium-low, but no problems with burning or seizing. I used crushed candy canes, but felt that 1/4 cup wasn't enough, so I eyeballed it and used more.
- 12/25/2011
- Tasty! Thanks to all for posting their experiences with this recipe. Some tips that I've picked up: - the best way to get the white choc to stick to the dark choc is to melt & spread the white choc as soon as the dark is spread (approx 5 min, maybe a little longer) - score the dark choc before spreading the white - one poster had issues with the white chocolate turning pink, so I added the candy cane powder, which was left over after breaking up the candy canes, after taking the white choc off the double boiler and right before spreading onto the dark choc. Worked like a charm. This is a great recipe and super easy (& I don't even make candy).
- 12/25/2011
- I had not made candy before, so I was a little hesitant to try this. I decided to make it as a last minute addition to our family Christmas Eve get together. It was so easy and the grandkids loved it. Peppermint extract work just fine. I used Ghiradelli white baking chocolate because that is what was in the supermarket. It took a while to set up (was sticky) but I put the whole thing in the fridge for about 20 minutes and then cut diamond shapes. It seems as this is a versitile recipe and a variety of "toppings" could be used for different occasions.
12/22/2011- It's easy to make and tasty but I am disappointed that my layers separated. I wasn't sure how "set" the dark chocolate should be when I added the white choclate layer so I added it after the dark had cooled for about 45 minutes to an hour - it was still quite liquidy.
The chocolate should be almost set, but still a little tacky when you add the white chocolate layer. ~Amy
- 12/20/2011
- This is an awesome recipe; so easy to make, but very impressive once broken into pieces and on display. Family, friends, and neighbors all love this.
- 12/19/2011
- So easy! I actually used the microwave in short bursts to melt the chocolate. Had a bad melting experience once and never got over it. Looks and tastes amazing. Will make this again. I love the blog bit about different toppings so I can make it at other times of the year.
- 12/17/2011
- I had gotten away from making candy the last few Christmases but after seeing a bark like this in several stores, I decided to make this my giveaway this year. My recipients have raved! It took me a few tries to get the look I wanted, though, so a few tips: I initially had trouble with the warm white chocolate melting the cooled dark chocolate (and therefore mixing dark into the white as I spread the white), so I opted to make the two chocolates in separate layers and then "glue" them together using another bar of either dark or white chocolate. This worked best when I let the two layers come to room temperature, affixed flat side to flat side, pressed the layers together firmly, and then rechilled them overnight before cutting. Also, I used crushed candy canes but didn't like how they melted into the white chocolate, turning it pink, so I spread the chocolate on the baking sheet first and then scattered the peppermint afterwards. I pressed the peppermint pieces gently into the chocolate with my hands so that when I cut the chocolate they wouldn't fall off. This recipe will become your new holiday favorite!
