Tuesday's Treat: Peppermint Bark
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
A Gluten and Peanut/Nut Free Peppermint Bark inspired by one of my favorite treats from Williams Sonoma.
  • 1 C semi-sweet chocolate (chips or chopped up for baking)
  • 1 C dark chocolate (chips or chopped up for baking)
  • 2 C white chocolate (chips or chopped up for baking)
  • 4 candy canes (crushed into chunks)
  • ⅛ t peppermint extract
  • 1-2 additional crushed candy canes for garnish
  1. Line a square 9x9 pan (or 8x8 if you want thicker bark) with foil. The foil should be flat against the bottom and all sides of the pan and run up over the sides so you can pull the bark out easily when it is ready
  2. Combine the semi-sweet and dark chocolate in a bowl and heat in the microwave at 30 second intervals, checking and stirring in-between each interval until the chocolate is almost fully melted. Use a rubber spatula to stir it and melt the remainder
  3. Spread the melted chocolate on the bottom of the pan (use an offset spatula, if you have one to make it even and flat)
  4. Refrigerate for 30 minutes
  5. Melt the white chocolate the same way as the other chocolate
  6. Stir in peppermint extract and 4 crushed candy canes
  7. Spread over the dark chocolate mixture and use offset spatula to make it smooth and even
  8. Sprinkle additional crushed candy canes on top
  9. Refrigerate for an additional 30 minutes
  10. Cut into squares and serve or package up for holiday gifts!
  11. Enjoy!
Cook time is chill time in this recipe
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-peppermint-bark/