The first time I was introduced to Peppermint Bark was at William Sonoma. They sold it in tin boxes that were white and red striped. I remember walking through the store with my mother and asking her to buy me a tin box to try. Wow once bitten I was hooked! As the years went on I started to see it everywhere. In specialty shops, during Christmas at all confection stores even Walgreens now has them. I also had a passion for anything Peppermint period. Mint mocha frappuccino at Starbucks, Peppermint ice cream. I even love Mint cookies. So when I attended culinary school and learned how to temper chocolate the first thing that came to mind was Peppermint bark. I made it in class, packaged it up and brought it to my mom and started to give it out to neighbors. This is also where our distribution habit started back in San Diego. When I would bake or cook it was always for the masses because in culinary school everything they taught was portioned out for large quantities. I would come home daily with large quantities and we could only eat so much. I decided to knock on neighbors doors and share the love. Everytime i moved they would cry to see me go! Even now in Puerto Rico after every post I knock on neighbors doors and give samples to everyone until I run out. OK I have gone off the beaten track lets ver back to Peppermint bark…So to celebrate the season and holiday to come I thought why not make a Peppermint Bark from Scratch

Peppermint Bark

Peppermint Bark has became one of the go to festive chocolates during the holidays. Many aren't even aware that Williams Sonoma was the original inventor of Peppermint Bark. Williams Sonoma's founder, Chuck Williams invented the confection in 1998 after more than 20 rounds of recipe testing. Since then this delicious treat has rapidly grown in popularity and is now a staple for the holiday season.

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Course Dessert

Ingredients

Ingredients: For Peppermint Bark

12 Oz Semisweet Chocolate Chips
16 Oz White Chocolate Chips (We found and used Peppermint Melt'Ems)
½ tsp. Peppermint Extract
¾ Cup Crushed Candy Cane

Instructions

Instructions: For Peppermint Bark

Gather your ingredients.
Line a 9"x13" sheet pan with parchment paper.
Gather two heatproof bowls.
In one bowl place your semi sweet chocolates.
Place in the microwave for 30 second increments until melted.
Stir until smooth.
Spread your melted chocolate onto the sheet pan.
Place into the refrigerator for 15 minutes to set.
Remove from the refrigerator and set aside.
Place your white chocolate chips into the second bowl you took out earlier. (In our case it is the Peppermint Melt'ems
Place into the microwave for 30 second increments until melted.
Stir until smooth.
Add in your Peppermint extract, ¾ cup crushed peppermints into your white chocolate and stir until well combined.
Spread your white chocolate over your semi sweet chocolate layer.
Top with additional crushed, chopped or even whole candy canes. Whatever look you want.
Let this completely harden in your refrigerator for about 20 to 30 minutes.
Remove and break into pieces or squares using a very sharp knife.
Serve it as is or store until ready.