UPDATE: From time to time I like to revisit older recipes and update the photography, make the instructions a little more clear, or even tweak the recipe a bit. This is one of those recipes. Over the last few years, I’ve gotten varying results using the previous method so I’ve opted to change things up a bit so y’all end up with a better, more consistent product. The recipe’s a bit different, but I promise, it’s better. Back to your regularly scheduled programming….
My parents always made Christmas special, always. I remember one Christmas in particular when I was old enough to start doubting the existence of the ol’ fat man in the red suit. I had it all planned out. Right before I went to bed on Christmas Eve, I put a note on the Christmas tree that challenged Santa to use his magic. I knew full well that the request would be hard to fill without magic, being that he had such late notice and that all the stores would be closed (this is back when stores actually closed for Christmas). My note asked Santa for a tube of chap stick in a black tube. I know, how crazy!?!? But that’s what my creative little mind came up with. On Christmas morning, I raced down the hall to see if my wish had been granted. Dumping out my stocking, I didn’t find the chap stick. But when I glanced over to the tree, there in the exact place I left the note, was a tube of chap stick in a black tube. I was enthralled.
A few weeks ago, I celebrated by 29th birthday. I was overwhelmed by the outpouring of love on Facebook, but one message got my attention. It simply read: “Happy Birthday man! Today, I was listening to “Santa Claus is Coming to Town. I’m sorry that I told you Santa wasn’t real. I hope you forgive me.” I sat there and stared at that message for what seemed like an eternity. I replied back and told her that I had forgiven her, of course, but I’ve thought about that message every day since then. The thing is, I never stopped believing in Santa. Sure, maybe he’s not that jovial, rosy-cheeked fella we see in Coca-Cola ads, but Santa is just as real as love, faith, and innocence. We can’t see any of those things, but we all know they exist. Christmas is such a magical time of year. The magic may not be the same for each and every person, but we should all work hard to find a little Christmas magic. In the crazy hustle and bustle of every day life, I urge you to slow down a little and enjoy your friends and family this year. Unfortunately, this year I’ve been reminded about how quickly those opportunities can be taken from us. Stop and smell the cookies, the fresh evergreen trees and the peppermint.
Merry Christmas, Y’all!
Oh yeah, about the peppermint…
Peppermint Bark
Ingredients
- About 8-ounces (by weight) of peppermint hard candies
- 2 (12-ounce) packages dark chocolate candy melts*
- 2 (12-ounce) packages white candy melts
- peppermint oil**
Instructions
- Unwrap the peppermint candies and place them in a zip top bag. Place the bag with candies between a dish towel and crush with a rolling pin or meat tenderizer. Be sure to break up candy, but do not completely crush. The big chunks of peppermint make the bark so pretty.
- Line a cookie sheet (or the counter) with a large sheet of waxed paper.
- Melt the dark chocolate candy melts in a large bowl in the microwave using 30 second intervals. Stir frequently. To prevent scorching, stop heating them when things are mostly melted but a few chunks of chocolate remain. Stir until they have all melted completely.
- Spread the chocolate on the waxed paper in a thin layer that measures about 10-inches by 24-inches. Work quickly as the candy melts firm up pretty fast.
- Once the chocolate is set, melt the white candy melts in the microwave using 30 second intervals stirring between each. Have patience when melting. If this stuff scorches, you'll be sorry.
- Once melted, add several drops of the peppermint oil and stir well. Taste and add more peppermint oil if necessary. It's strong stuff, so start with a little. You can always add more.
- Pour the white candy melts over chocolate layer and spread thin. Work quickly so the chocolate layer won't melt through.
- Top with crushed peppermint candy, being careful to use the chunks and not the finely crushed powdery stuff.
- Allow to set. Then break into pieces. Store in an airtight container.
Notes
Tessa A♥ says
I’m not a fan of chocolate and mint mixed together. But I received a gift of white chocolate and mint…..I LOVE white chocolate! And since I do I decided to try the white chocolate mint. I love it! I may have a sooner visit to the dentist than I intend. I love how this recipe looks. It is pretty. I can’t wait to try it.
Jan Paul says
Is the peppermint extract supposed to go in the almond bark?
Stacey says
Yes, mix it into the the white bark with the peppermint pieces.
Donya says
Stacey, this was a sweet, heartfelt post and I loved it. We’ve become friends via blogging, being foodies and loving our Southern roots. I think if this had not happened, our paths still would have crossed and we’d be buddies. From me and my boys, Merry, Merry Christmas to you and your family.
Stacey says
Thanks, Donya! I agree. I think our paths would have crossed and I’m so thankful they did! Merry Christmas to you and your family!
google plus application says
I know this if off topic but I’m looking into starting my
own blog and was curious what all is required to get set up?
I’m assuming having a blog like yours would cost a pretty penny?
I’m not very internet savvy so I’m not 100% sure.
Any suggestions or advice would be greatly appreciated. Kudos
Katherine says
Why do you use candy melts, i.e., fake chocolate? It’s s full of hydrogenated oils and other things that are not good to put in the human body. Some don’t even have that much cocoa in them Why don’t you use real chocolate? And someone suggested using paraffin. That is notmeant for human consumption either.
Stacey says
Well, frankly, because it’s easy and because not everyone wants to fool with tempering chocolate. I realize this might come as a surprise to you, but it IS possible to scroll by something you don’t agree with without commenting and being rude.
Katherine says
I was just asking a question. You must not have confidence in your ability to make healthy food or you wouldn’t have thought it was rude to question your methods.
Stacey says
I’ll give you the benefit of the doubt, but I strongly feel you could have worded your comment better so as to not sound offensive – starting by leaving the term “fake chocolate” out, perhaps. That said, my response is still the same. Many folks don’t have the skill or time to temper chocolate and this is a short cut. If you’re new here, that’s what I do. I give millions of families quick and easy recipes to help them get delicious food on the table without a lot of hassle. And in reply to your comment about my abilities, I’m pretty confident there. I think the literal millions of folks who come back to my site each month combined with a national best-selling cookbook and the hundreds of brand partnership I have each year are a testament to that.
Glenda Archambo says
I am so sorry to read that someone made such a rude comment to you. Helping people and having it appreciated hopefully is not a thing of the past. I appreciate that you posted easy recipes. I for one can temper chocolate but sometimes prefer not to. I am not going to be eating the so called “fake chocolate” every single day, so who cares. God bless you!
Stacey says
Thanks so much, Glenda. Unfortunately, it’s something that is becoming more common. It’s so frustrating to see folks complain so much about the thousands of free recipes I share, but it is what it is. And yes, everything in moderation, right!?! 🙂
Tracy Ann says
Do you put your chocolate in the fridge to set up? I did and my dark and white chocolate separated when I cut it. No matter, more to much on! But I would like to make it right for gifts. Thanks for the recipe!
Stacey says
I don’t. If the chocolate hardens completely before you spread the white chocolate over it, it will easily separate. If you find the separation to be a problem, I often place my entire bark (uncut) on a large baking sheet into a barely warm oven and allow the chocolate to just barely melt. Then remove and allow it to firm back up before cutting or breaking. This allows the two chocolate to melt together and bit and keeps it from separating.
Hennie says
Help! I used those Lindt chocolate bars & they didn’t firm.. should I redo with candy melts? Or do you think it will harden in the fridge? The almond bark is perfect and the bottom chocolate layer is soft. Ugh such a shame because it is so beautiful!
Stacey says
The chocolate bars are too soft to work in this case. Refrigerating will certainly help, but you might end up with a little white stuff on the chocolate. It’s called bloom and is completely harmless and won’t effect the flavor or texture.