Peppermint bark is the best dessert ever. And let’s be honest. There is mediocre peppermint bark, and there is exceptional peppermint bark. If you’ve had Williams Sonoma’s then you know exceptional (insane price as well). If you’ve has Costco’s you know mediocre (though still worth eating).
I’m about to share a recipe that blows them both out of the water. Are you ready to pack on the pounds?
- 17 oz. white chocolate chips
- 7 oz. bittersweet chocolate chips (the quality of chocolate makes a difference)
- 6 Tablespoons heavy whipping cream
- 3/4 teaspoon peppermint extract
- 6 candy canes crunched up
- Cover a large cookie sheet with foil. Mark off a 12x9 inch rectangle on the foil (or eyeball it)
- In a double boiler, melt the white chocolate chips until 110 degrees F. No double boiler or candy thermometer? No problem! Take 2 sauce pans, one slightly larger than the other and put about an inch of water in the bottom of the bigger one. Put the smaller one inside the larger one. Make sure the water doesn't touch the bottom of the small one. Heat the water on medium until it simmers. Put white chocolate into smaller pan and place pan inside larger one. STIR CONSTANTLY. Remove from heat when the chocolate is ALMOST all the way melted. If you wait until it is all melted, you've gone too far and it will burn. Don't worry, it will melt the rest of the way once off the stove.
- Pour 2/3 cup of white chocolate onto foil. Spread it evenly within the rectangle. Spread 1/4 cup of the candy cane bits on top. Cool in refrigerator for 15 minutes.
- In a heavy bottomed pan, on medium low heat, melt bittersweet chocolate together withthe cream and peppermint extract. STIR CONSTANTLY. Remove from heat once melted. Pour it onto the cooke sheet and spread evenly. Cool for 25 minutes.
- Rewarm the white chocolate as before. Spread evenly on top of bittersweet chocolate. Evenly distribute the remaining candy can bits on top. Refrigerate 20 minutes. Cut the peppermint bark into squares and refrigerate to store. Unless you eat it all right then...