It just isn’t Christmas without some things, and here in the Barbee household it is peppermint. Peppermint bark to be exact. You know the delicious Ghiradelli chocolates that only come out around the holidays in peppermint flavor, yeah those. Ethan loves them, I know you are thinking what doesn’t this man love? He is actually pretty picky, this blog is just kind of dedicated to the food that he loves.
Anyway, back to the peppermint bark. There are some that have three layers, dark chocolate, white chocolate, and then peppermint, and then there is my kind. It is not the most beautiful in the world, but the taste is amazing and the simplicity can. not. be. beat. It’s great, so save yourself from a few extra splurges on the candies from the store and make this, you won’t regret it and neither will your bank account!
6 squares of Semi-Sweet Baking Chocolate
12 squares of White Baking Chocolate
60 peppermints, unwrapped and crushed
First, line a baking sheet with parchment paper. Set aside.
Next, place the white and semi-sweet chocolate in a microwavable safe bowl and heat for 1 minute and 30 seconds, stir, and heat in 30 second intervals until it is completely melted.
Now, stir in about 50 of the peppermint candies.
Next, pour the mixture onto the baking sheet and spread to desired thickness. Sprinkle the remaining 10 peppermints on top. Harden in the refrigerator and then break into pieces.
Store in an air-tight container.
The Barbee Housewife