With an office Chirstmas party this week, I had to think of a good gift to put into the White Elephant shuffle we were doing. Naturally, I defaulted to a food gift. I can’t help it! It’s both personal and delicious gift that can never go wrong. I can always rely on food to get me out of life’s toughest situations.
I didn’t want to make just anything… and I’ve been doing a lot of holiday themed foods. I did Boo Cookies for Halloween, and those Acorns for Thanksgiving, so I didn’t want to do something predictable, like Christmas tree brownies or those melted snowman cookies that I see everywhere on Pinterest. One of my FAVORITE Christmas treats is the Peppermint Bark from Williams Sonoma. Gohlllleeeee that stuff is sooooooooo good. And addicting. The balance between peppermint and high quality white and dark chocolate really works for me. They make a great flavor team and get me in the best holiday spirits, so I thought I would try and re-create that as my gift for the office party. This is a great treat that has basic steps and makes a lot. I’m always looking for recipes like that when cooking for a crowd.
You’ll need: 1 12 oz bag of high quality white chocolate, 1 12 oz bag of high quality semi sweet chocolate, 3 TBS of coconut oil, 1/2 tsp peppermint extract, 20 miniature candy canes (or 5 regular size), and 1/2 cup of milk chocolate.
There are 2 ways I will explain to melt the chocolate.
1 – Double Boiler
2 – Microwave
For the sake of time, I chose to use the microwave, but I will explain how to do both just in case you want to try one or the other.
Microwave – Very simple and great time saver. All you will need to do is put the chocolate in a clear glass bowl and microwave it in :15 second intervals then take it out and stir it vigorously for about a minute (this will help begin to break down the chocolate if you’re melting morsels or chips). It took me about 4-5 :15 second intervals in the microwave to get the chocolate completely melted and smooth (the white chocolate took about 3 times).
Double Boiler – This method still very effective but to me, can take a bit more time. Grab a glass or metal bowl, and find a sauce pot to put underneath the bowl. You want a pot that when the bowl is placed over it, will only be about 1/4 of the way in the pot, and not touching the bottom. Fill the pot about 1/4 of the way up with water, then place the bowl on top. Turn the stove on to about medium/medium-high heat so that the water in the pot simmers. Fill the bowl with chocolate and let it begin to melt. You’ll have to babysit it a bit and be sure to continuously stir the chocolate. It may take about 5-10 minutes for it to completely melt.
Ok! So there are the two ways to melt the chocolate. Now, for the sake of time (and my lack of patience that day) I went for the microwave option.
First, let’s melt that semi-sweet chocolate. Place the whole 12 oz bag in a bowl with 1 tsp of coconut oil and begin the :!5 second intervals until completely melted.
(This is coconut oil – add 1 tsp into the chocolate chips before melting and it will help the consistency of your chocolate stay silky smooth!)
This is after the second interval…
Ok, when that’s all melted, add in 1/4 tsp of peppermint extract and stir it into the melted chocolate.
Pour the semi-sweet chocolate into a parchment lined 8×8 in or whatever size you want to use pan and let it set in the freezer for 5 minutes or in the fridge for 10 minutes.
Yum. Ok we’re done!
But you could stop here if you wanted. But don’t. It gets better.
Now – repeat the process with the white chocolate. Grab a bowl, dump the whole 12oz bag into it and begin melting the chocolate in :!5 second intervals.
Once it’s melted, add in 1/4 tsp of peppermint extract.
Stir it around to make sure it’s all combined, then pour it on top of the semi-sweet chocolate that has set. (Apparently, this step should be done in a dark corner because white chocolate is sensitive to light.)
Then smooth it all out, and make a fun swirly design with your spatula…(again, make sure you’re in a dark corner)
Now the fun part. Take your candy canes (I had miniature ones so I used about 15-20 of these), put them in a small bag then WHACK them with a rolling pin until you get nice broken pieces but not pulverized. You could use a food processor too, but I was pressed for time and feeling lazy and it’s much more fun to whack things.
Then, to make your bark extra fancy melt 1/2 cup of chocolate with 1 tsp of coconut oil (I used the microwave technique again) and drizzle it over the top of the bark. Let it set in the fridge for about 20 minutes and you’re done! A beautiful batch of peppermint bark is born! You can either break it with you’re hands, or let it soften on the counter for 10-15 minutes and cut it into squares. Enjoy!
- 1 12oz bag of good quality White Chocolate
- 1 12oz bag of good quality Semi-Sweet Chocolate
- 2 1/4 tsp Coconut Oil
- 1/2 tsp Peppermint Extract
- 15-20 miniature or 5 regular sized Candy Canes
- 1/2 cup of Milk Chocolate
- Parchment Paper or Aluminum Foil
- Using the microwave method (double boiler method option in the post) place the 12 oz or entire bag of semi-sweet chocolate into a glass bowl.
- Add in 1 tsp of Coconut Oil.
- Melt in the microwave for :15 second intervals while stirring vigorously in between intervals.
- Once the chocolate has melted, add in 1/4 tsp of Peppermint Extract. Stir it into the chocolate to incorporate it.
- Pour the semi-sweet melted chocolate into a parchment lined 8x8 pan (or 9x9 or 9x13 - all depends on what thickness you want) and let it set in the freezer for 5 minutes or the fridge for 10 minutes.
- Repeat with the White Chocolate. Pour the 12 oz or whole bag of chocolate into a glass bowl. Add in 1 tsp of coconut oil, and begin to melt the chocolate in the microwave for :15 second intervals.
- Once the chocolate is melted, add in 1/4 tsp of peppermint extract. Stir until combined.
- Pour the melted white chocolate on top of the set semi-sweet chocolate.
- Grab your 15-20 mini or 5 regular candy canes and place them in a plastic bag (be sure to unwrap them from their plastic packaging :))
- Crush them with a rolling pin (or anything sturdy you have on hand), until they are broken up into mini chunks. Be sure not to completely crush them. You can also use a food processor to crush the candy canes.
- Sprinkle the crushed candy canes over the white chocolate.
- Melt the 1/2 cup milk chocolate with 1/4 tsp of coconut oil in the microwave for :!5 second intervals until completely melted, stirring in between intervals.
- Once melted, drizzle in a diagonal over the top of the bark. Let it set in the fridge for 20 minutes. Break it up either with your hands, or let it sit at room temperature for 15 minutes to soften it and cut into squares. Enjoy!
- Adding coconut oil helps give the chocolate a smooth and silky glazed look as you melt it.
- Make it ahead of time! This recipe can stay fresh in the fridge for up to two weeks!