Peppermint bark is one of my favorite holiday treats.Â I find that this recipe is up to par with Williams Sonoma Peppermint bark!Â Here's mine that I made last year:
12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed
Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
Melt white chocolate chips in a double boiler or in a metal bowl over simmering water, until chocolate is almost melted. Or you can use the microwave for this step.Â Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesnâ€™t melt the chocolate layer when you pour it on top. Pour this overÂ the bottom layer, and spread to cover. Sprinkle with crushed candy.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into pieces. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.
TIP:Â Take the bottom layer out of the refrigerator for just a couple minutes before spreading on the top layer.Â It will help keep your layers from separating.