Three Layer Peppermint Bark

(photo from here)

This is probably the best peppermint bark I’ve ever had in my life, and it’s all because of the three delicious layers of chocolate.  It’s not the cheapest thing in the world to make because of the huge quantities of chocolate, but it’s absolutely worth it.

My mom and I usually make it around Christmas as part of our multi-day baking bonanza.  We’ve only been making it for two or three years since I found the recipe here, but my family has been requesting it every year since.  The chocolate ganache in the middle is fantastic and sets off the sweetness of the white chocolate perfectly.  Remember to store the peppermint bark in the fridge to ensure maximum freshness and to remove at least 20 minutes before serving so it can soften up a bit.

I still haven’t figured out a way to cut the peppermint bark into perfect triangles like it’s shown in most photos, so if you have any tips, please let me know! The best way I’ve found so far is to run a large knife under boiling water before making the cuts and to let the peppermint bark soften for 10-15 minutes before you try to cut it.  It still fragments a bit, but it’s a lot better than cutting it cold.  Enjoy!

Three Layer Peppermint Bark

Ingredients

.    20 ounces white chocolate, coarsely chopped, divided

.    30 peppermint candies, crushed, divided (candy canes fragment more easily but starlight mints will also work)

.    10 ounces dark chocolate, coarsely chopped

.    6 tablespoons heavy cream

.    1 teaspoon peppermint extract

1. Line a 9×12 inch baking pan with aluminum foil or parchment paper.
2. Melt half of 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. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
3. Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
4. Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut into small pieces to serve.