'Tis the season for peppermint! Honestly, I NEVER think it's too early for peppermint-chocolate treats. Ever. I mean, I get the Peppermint Mocha latte from Starbucks all year round. Yep, even in the summer. It's a favorite combo of mine, stemming from my youth, when I'd smash my face into boxes of Thin Mints come Girl Scout season.
So now that the holiday season is quickly creeping up on us, faster than I can even imagine, like THANKSGIVING IS IN LESS THAN A WEEK CLOSE, I wanted to share my peppermint bark recipe once again, in case you wanted to try your hand at something something new and tasty to bring to your holiday parties coming up, or maybe to create for your own Thanksgiving or Christmas or other holiday feast you'll be hosting or attending this year.
Now, I've tried my hand at peppermint bark several times, and somehow managed to fail every time. Hard... I think it has something to do with the fact that I was following some more-than complicated versions of the recipe, and maybe it was because I was using some chocolate chips and morsels, rather than just going for it and using the good stuff.
When I decided to try again this week, I made the ever- so-wise decision to use the GOOD stuff, Ghirardellichocolate bars. Why? Because when making peppermint bark, you're only really using 5 simple ingredients: semi-sweet chocolate, white chocolate, peppermint candies, peppermint extract and some oil.
Each ingredient truly shines (well, except for the oil) so you see, each ingredient needs to be the most delicious, and of high quality.
This recipe is one made from trial and error, and this was a great success. And a great satisfaction during these happy holiday days.
So here we go! Here's the recipe!
- 8 oz (2 bars) of semi-sweet chocolate bars, chopped
- 8 oz (2 bars) of white chocolate bars, chopped
- 15-20 peppermint candies, crushed
- 2 tsp cooking oil, separated
- 1/4 tsp peppermint extract
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