I absolutely love this time of year. It is a time many of us get to spend with our significant others, family, and friends. We get to share food, presents, memories, and love with one another. One of the top five reasons why I love Christmas is because I love food. I am a foodie down to the bone, and Christmas is my excuse to bake like a Keebler Elf and eat like a little piggie.
Normally, I bake sugar cookies, a few pies, and a cake for the holidays, but not this year. Since my husband is deployed, he has asked me to bake all of his favorites AND search for some variations on some of those favorites. He loves peppermint bark, but didn’t want an all white chocolate version of the recipe. He asked me to get creative, so I did. Since I am doing something new and out of my comfort zone, I thought I would invite you all along my baking journey this month and share my recipes with you (by the way, I made a batch of these on Saturday and they didn’t make it in the mail to my husband on Monday. Oops!).
Chunky Peppermint Bark
8 oz Baker’s Semi-Sweet Chocolate
12 oz Baker’s Premium White Chocolate
10 oz Andes Peppermint Crunch Baking Chips
Line a 9 x 13 baking sheet with wax paper and place into the refrigerator until you are ready to pour your chocolate. I melted about 10 oz of semi-sweet (you can use bitter sweet as well) in a double boiler and poured it onto the baking sheet. The wax paper allows you to pull the chocolate off later. I cooled it in the refrigerator until hardened.
Next, I melted one box of the white chocolate in a double boiler and the other box in another double boiler. Once melted, I added half the bag of the peppermint chips to the first batch of white chocolate and stirred until mixed (pink and lumpy). Then I poured it in splotches over the dark chocolate (like splatter painting). Then, I poured the second batch of white chocolate it directly over the dark chocolate the same way as the mixture with the peppermint chunks. Before they both cooled I sprinkled the remaining peppermint chips over the top of the bark and cooled it in the refrigerator for an hour.
Next, break or chop peppermint bark into pieces and enjoy. Store in an air tight container.
***If you do not have a double boiler, you can achieve the same result by melting the chocolate in a microwavable safe glass container. Melt the chocolate for 1 minute, stir, then in 15 second increments stirring until the chocolate is smooth and velvety.