Remember that just the other day I mentioned I had been on an unexplained baking frenzy the last few weeks? Here is some small proof of my efforts – homemade peppermint bark. I’m addicted to the Williams Sonoma peppermint bark but luckily now, I can make it at home all the time and no longer need to avoid Williams Sonoma around the holidays! (Jury is still out on whether that’s a good thing or not.)
What I hadn’t realized before is how extremely easy this stuff is to make. I literally made it in between cooking a batch of homemade waffles for the freezer and putting together eight other freezer meals with no extra effort. Oh, and I was dealing with all four kids, so add that to the mix, too. I mean, the stress mix, not the peppermint bark mix, of course… 😀
My guess is that you can easily whip up a batch of delicious peppermint bark in between all the other things you’re juggling and, if you are like me and looking at a hoard of baking supplies in the pantry that you wonder what you can do with, look no further. This recipe takes just three ingredients! The only problem? Now, everyone else in the house knows how delicious peppermint bark is and I now have to share!
Homemade Peppermint Bark
This homemade peppermint bark is oh-so-easy and amazingly delicious! With just three ingredients, it's the perfect no-stress dessert to make and share with friends, neighbors, teachers. Wrap it up in a pretty bag, tie it with a bow and gift it... or tell no one that you've locked yourself in the pantry to eat it yourself.
In a small microwave-safe bowl, combine milk chocolate chips and mint chips. Microwave in 30-45 second intervals until chips are melted. Stir to combine.
While chocolate is melting, unwrap 4 candy canes and place in blender or food processor. Pulse several times to break into small pieces, being careful not to turn it to dust!
Place a piece of parchment paper on a baking sheet, covering the sheet as fully as possible. Carefully spread melted chocolate onto parchment paper and into a thin sheet. (Aim for maybe 1/8" inch thick - not too thin or it won't support your peppermint pieces but not too thick because too much chocolate isn't fun either!)
Once the chocolate is spread out (don't worry about perfection!), carefully sprinkle your peppermint pieces across the chocolate. Once they are on, they're on - don't try moving them or you'll make a mess! Learn to embrace imperfection.
Place baking sheet on a flat surface in your refrigerator and wait 30-60 minutes for the chocolate to harden.
Once chocolate hardens, take sheet out of fridge and break into small pieces. Voila!
While you can store the peppermint bark on the counter, I'd recommend storing it in the fridge so you don't grab a piece and find your fingers with melted, gooey chocolate, unless that's your thing. Enjoy and happy holidays!