Peppermint Bark Recipe - Through Her Looking Glass (2024)

FAQs

How do you keep peppermint bark layers from separating? ›

Spread the peppermint-flavored white chocolate into a lined pan. Place the pan in the refrigerator for 10–15 minutes (I find 11 is just about perfect). You don't want it to set for too long and completely harden, or else the layers will separate.

Silicone Pad

Silicone baking pads, often referred to by the brand name Silpat, are a great replacement for parchment paper. Just drop one onto your baking sheet, and whatever you cook or bake on it will come right off. There's no need to grease your pan, and there's very little to clean up afterward.

How To Break Your Bark Into Pieces. Once hardened, just lift the bark off the baking sheet and crack it into pieces with your hands. If you'd like a more uniform look, do this: Wait for the chocolate to just barely start to harden (it will hold your fingerprint if you press down, but won't make your finger wet).

The origins of peppermint bark are unclear. Williams Sonoma introduced its version and popularized it in 1998, though the confection existed as early as 1966 in the United States.

A: Peppermint bark has a shelf life of 1 year.

No, peppermint bark doesn't need to be refrigerated. In fact, keeping it in the fridge can cause it to get sticky as moisture collects on the peppermint candy. Remember, this is just candy. You don't normally keep your candy in the fridge, so no need to do it here.

You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces.

Coarsely crush the peppermint candies in a resealable plastic bag using the smooth side of a meat mallet. Since the candies are so hard, the heftiness of the mallet is the best thing for breaking them up quickly.

Where do you store peppermint bark? ›

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break, or cut, the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Because of the difference in menthol concentration, they are not ideal substitutes for one another despite having similar properties.

The cooling, refreshing taste pairs perfectly in nearly every wintertime treat: cookies, co*cktails, and even cheesecake. Most of us can agree, however, that peppermint bark is the best minty dessert of all time. What's not to like? It's chocolatey, crisp, crunchy, and super festive.

The peppermint shards are plentiful but not stabby or unpleasant to eat. We really liked Choceur's dark chocolate peppermint bark as well, but the white chocolate version stood out as a must-buy product. It's creamy and melts in your mouth. It doesn't just taste like sugar; it tastes like good white chocolate.

The name peppermint refers to the pungent taste of its essential oil, which is rich in monoterpenes, such as menthol and menthone.

Other tips for preventing peppermint bark from separating

If you use a type of white chocolate made with palm kernel or coconut oil, the dark and white chocolate layers will separate from each other because the oil won't allow it to bond to the dark chocolate layer.

To cut set chocolate without cracking, I would recommend heating your knife with hot water, drying excess water off of the knife, and then *carefully* cutting into the chocolate.