This recipe feels like cheating because it’s THAT easy. Everyone I know loves it so much that it has earned the nickname “holiday crack”. I’ve also included tips and tricks for the uber-lazy holiday baker.
– 6 blocks white and 6 blocks normal chocolate bark (Make it easy: melt a bag of andes mints for the bottom layer of the bark. If you do this, do not use the peppermint extract in the recipe.)
– 1 bag starlight peppermints, red and green if you can find (Make it easy: go to Michael’s, Target, or a local bake shop and buy pre-crushed peppermint mix.)
-1/2 tbsp vegetable oil [optional]
– 1/4 tsp peppermint extract
1) Melt chocolate. You can use a double boiler or a microwave at half power. Do not microwave at full power!
2) Quickly spread the chocolate in a thin layer onto an ungreased 9×13 tray. Place in the freezer for 10 minutes.
3) Use a rolling pin + plastic bag, a chopping device or a blender to chop the peppermints. Sift the chopped peppermints into a bowl and save the bigger candy pieces for the topping. The extra peppermint powder makes a great addition to hot chocolate or ice cream, so I save that too.
4) Melt the white chocolate and spread it quickly over the bottom layer. The time is important so that the white chocolate doesn’t dry. If you find the white chocolate hard to spread, add the 1/2 tbsp vegetable oil now.
*Use a flat spatula or icing spatula so as not to melt and mix the bottom layer. Immediately sprinkle peppermint topping.
5) Drizzle leftover melted chocolate with an icing bag or Ziploc bag. Place in the freezer for 30 minutes.
6) Remove from freezer and poke with a knife to break apart into small pieces. If you want clean squares of bark instead of the random pieces, let bark come to room temperature and cut with a cold, sharp knife. Totally up to you!