I love chocolate and white chocolate together because not only does it look pretty but it tastes really good. Also, I make my bark a little thicker than most because I love biting down on it and feeling it crunch.
I also love Peppermint, it just screams the holidays. But one thing I don’t love is crushed peppermints on top of candy. For some reason it ruins the whole experience. So when I saw that Andes had peppermint baking chips I squealed because I knew I had just found perfection in a bag.
I used a very rich dark chocolate but you can use milk chocolate if you prefer!
Yin and Yang Peppermint Bark
Author: Bobbie Seacrist
Ingredients
- 6 oz of bittersweet baking chocolate ( the blocks found in your baking section)
- 6 oz of white chocolate ( again, the blocks found in your baking section)
- 1 cup of Andes Peppermint Baking Chips
- Wax Paper
Instructions
- Line the inside of a 8 inch baking pan ( one with sides). Melt your bittersweet chocolate on high at 30 second intervals until it is melted and smooth. Pour into your baking sheet and let it set up until it is firm again. ( I pop mine in the freezer to speed things up. Just don’t leave it to long or it will sweat when you take it out). Melt your white chocolate the same way and pour it over the chocolate mixture. Sprinkle with your peppermint chips and let set until it is completely firm. ( mine set on the counter for about an hour before it was completely set up.) Grab the sides of your wax paper and gently lift everything out of the baking pan and set it on the counter. Using a sharp knife, crack the bark until it is bite size pieces. Store in an airtight container.
- - Gifting option. I buy sandwich wrappers online and keep them on hand. During the holidays I cut them and wrap them around cookies or in this case the bark and tie with a string. I then put them in a container for gifting. It is a perfect way to control portion sizes and makes a much prettier presentation. You can buy sandwich wrappers HERE.
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