When the holidays come, before I tie on my apron and get out the first bowl, I usually take time to plan out my upcoming cookie trays. This is what I did, and I love it just as much! So to deal with this pricey addiction, I thought I should try and make the bark myself. I could leave with hundreds of dollars in peppermint bark just for me. ![]() November and December are the most challenging months for me to go into that store. I have been addicted to Williams Sonoma peppermint bark most of my life. In the eyes of children, they are all 30 feet tall." -Larry Wilde Homemade Peppermint Bark Candy Get more recipes like thisįind more recipes for chocolate, gifts and Christmas here."Never worry about the size of your Christmas tree. ![]() These small fees help me keep creating all the free content I share. I receive a small affiliate fee from Amazon if you buy via my link. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. You can now buy the equipment I use in this recipe through my shop. Keep it in the fridge for a week – but I doubt it will last that long. I usually wrap mine in foil and then, if I’m giving it as a gift, I wrap it in baking parchment or a striped paper bag and tie it with red and white bakers twine or string. Use a sharp large knife to chop it into rough pieces or squares.ġ0. When it is set, put it on a cutting board. Put the whole thing in the fridge or a cool place until it is set. I like to sprinkle some Maldon sea salt on at this stage to balance out the sweetness. Then sprinkle the resulting fragments over the still wet chocolate. Crush up the peppermint candy canes in the food processor or in a bag wrapped in a tea towel then hammered with a rolling pin. Repeat using the milk chocolate as the final layer. Break and melt the bar of white chocolate then spread it over the solid dark chocolate and leave again.ħ.Leave the slab to cool for about 15 minutes. This quantity will make a dinner plate size slab. Spread the chocolate thinly on the foil or parchment, using the silicone spatula.I know know how much you love it when I save you dish washing! Because you are scraping your bowl so well, you can re-use it to melt your milk chocolate. Use a silicone spatula to scrape every last bit of the melted chocolate onto the silicone sheet.Ideally put it somewhere cool – I do it next to my window. Lay down a silicone sheet, foil or parchment – no need to oil it.Stop it when it is 90% melted and stir until it is all melted. One bar usually takes 90 seconds in my microwave. Melt the dark chocolate in the microwave.Starting with the dark chocolate, just bang the unopened packet on the kitchen counter so that all the bits inside break then open it and dump it into a bowl. See notes above.ġ00g (3.5oz) bar of white chocolate. See notes above.ġ00g (3.5oz) bar of milk chocolate. I usually make a triple batch of the recipe below.ġ00g (3.5oz) bar of dark chocolate. Makes enough for two people to have around 200g (7oz) each as a gift. My preferred white chocolate is Green and Blacks (available at Whole Foods) or Ghirardelli. I’m a bit of a Green and Blacks addict usually but I took a punt on the Lidl bars and they are perfect for this and have a really good flavour – and they’re less than 50p each so it really helps keep the cost down if you’re making a bit batch.įor those of you in America, don’t even think about using Hersheys for this please! I think the big blocks of Trader Joe’s Pound Plus milk and dark chocolate would work – although I’m not keen on their white chocolate as it has an artificial vanilla flavour. In England I’ve been amazed at how good the chocolate from Lidl is for making this. ![]() Which chocolate makes the best peppermint bark
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