I love Williams Sonoma Peppermint Bark but at $26.50 a tin, I can only afford to hoard it for myself. This Christmas, like Christmases in the past, I am making a bunch of homemade goodies for friends, family and generally anyone I run into during the holidays. So I decided to attempt to make Peppermint Bark for myself.
My son smashed up the candy canes for me. We used a rolling pin. However, a food processor would get the pieces much smaller and create more dust. The dust would stick better.
I lined three cookie sheets with foil.
Next I slowly melted the semisweet chocolate over boiling water. I used three bags per baking sheet but it was a little thick and next time I would only use 2 12 oz. bags.
Once you remove it from the heat, add 1 teaspoon of peppermint extract per 12 oz bag of semi-sweet chocolate. Mix thoroughly and quickly.
Carefully spread the melted chocolate in the baking sheets and allowed them to set up until hard.
Next, melt white chocolate chips in a double boiler. Again I would only use 2 12 oz. bags of white chocolate chips, per cookie sheet.
Immediately top with the crushed candy canes and slightly press them into the chocolate bark.
Let the chocolate set up until it is hard. I would freeze the chocolate. It would make it easier to break next time. Another lesson from hindsight. But the candy is really wonderful.
Bag up the candy. I ordered personalized ribbon to finish the bags off before the holidays.
Total Cost for 3 cookie sheets of peppermint bark, $27. I made 45 bags of candy, $.60 for each bag of candy.