As pretty much everyone who reads my blog knows, I am not really much of a cook. I mean, I know the difference between a food processor and a mixer or whatever, but as much as I would love to be a gourmet chef extreme, I am just not.
But, I tried this recipe for Peppermint Bark over on the McCormick website, and can I just say EASY!
It took me less than five minutes to make, and it looks like I spent all day in the kitchen…
I found the recipe over at the McCormick site here, but I am not a huge fan of white chocolate, so I decided to make it with semi-sweet chocolate instead, and it was a total hit at my house!
I think the thing that really gives it a yummy flavor is the McCormick Mint extract. I’ve never used that stuff before, and now I want to use it in ALL my chocolate baking. I seriously looooove chocolate and mint together. It’s like Girl Scout cookie time all year long! This recipe for Peppermint bark was so easy even my daughter could make it. (Which means I bet we have another bake with Hallecake coming your way soon, so stay tuned!) I am totally taking this to every Christmas party I go to from NOW ON.
It’s so great to have a go-to recipe like this that’s quick to make. I am so pressed for time during the holidays, and Peppermint Bark is going to make my life that much less complicated!
Now, if you’ll excuse me, I need to go wash the chocolate off my keyboard…
Peppermint Bark Recipe — The Semisweet Chocolate Version
This card adapts the original McCormick peppermint bark using the semisweet chocolate swap described in the original Totally The Bomb post. McCormick uses white chocolate and red food coloring; with dark chocolate, the food-color swirl is omitted. The McCormick method supplies the measured quantities and chilling guidance.
Semisweet Chocolate Peppermint Bark
Ingredients
- 12 ounces semisweet chocolate chips (Jamie’s swap for McCormick’s white chocolate)
- 1 teaspoon peppermint extract
- ½ cup crushed peppermint candies or candy canes
Instructions
- Microwave the chocolate chips in a microwave-safe bowl for 1½ to 2 minutes, pausing to stir after 1 minute, until almost melted. Stir until smooth.
- Stir in the peppermint extract.
- Spread the chocolate about ¼ inch thick onto a foil-lined baking sheet. Sprinkle with crushed peppermint candy, pressing it lightly into the chocolate.
- Refrigerate for about 10 minutes or until firm, then break into pieces. Store covered in a cool place or refrigerate.
Adapted from McCormick Kitchens; semisweet substitution described in Jamie’s original recipe story.
