All of the recipes I have in my 12 days of Homemade Christmas all have some sort of special memory behind them. Day 9 is no different but it is also something I haven’t made since the summer of 2013. My day 9 of my 12 days of Homemade Christmas is Peppermint Bark. Why was I making this classic treat in the summer? For my grandma. Christmas time 2012 she found she had cancer and during her treatment I would send her care packages and she really like the chocolate and mint combo. Unfortunately she passed away in June of 2013. My grandma was an awesome person and is dearly missed. I am also sure she wouldn’t want me to stop making this delicious treat so it is back in my regular Christmas candy list right next to Buckeyes and Cocoa Can Fudge.
Peppermint bark is among some of the simplest Christmas candies to make. You crush peppermint candies or candy canes, either in the food processor or using a ziploc bag and your favorite crushing tool (mine is a frying pan) and smashing the candy into bits. You then set your crushed candy canes aside and melt your chocolate. You can use the microwave or a double boiler. Just note during this part when you add peppermint oil to not add water-based or alcohol-based flavorings to the melted chocolate. If you do this your chocolate could seize up and become clumpy and hard. After melting your chocolate you pour into a lined baking pan, layering your chocolates and then top with the crushed peppermint and let it cool. After it is cool you break it up and the best part, eat or give away as gifts.
- 30 crushed peppermint hard candies, divided
- 1½ pounds milk or dark chocolate, coarsely chopped
- 1½ pounds white chocolate, chopped
- 1 teaspoon oil-based peppermint flavoring, or to taste
- *chocolate chips can be used*
- *candy canes can be used*
- Line 9x13-inch baking pan with wax paper.
- Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another ⅓ of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
- Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the peppermint candy on top.
- Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.