WHAT MAKES THIS PEPPERMINT BARK RECIPE DIFFERENT
HOW TO MAKE PEPPERMINT BARK
ALDI’S BAKING SECTION
I got the bulk of my ingredients for this recipe from Aldi. A few weeks ago, I went on an amazing trip to their test kitchen in the suburbs of Chicago and had such an incredible time learning about all of their products and their commitment to quality meeting affordability.
Aldi has quite a baking section filled with all of the things I usually need for my recipes. From reasonable basics like butter, sugar and flour to several chocolate varieties and extracts, I could get lost in this store. I even found giant marshmallows. They were so huge, they blew my mind (in a good way). Aldi has totally changed my way of shopping. I am continuously amazed at the savings every single time I leave the store.
Now that I know I can make this bark super reasonably, I plan on giving out tons of it this holiday season. Once it is finished, it comes out in one whole sheet of happiness like below.
Then the best part comes, and that is cracking it apart! Get all of your Christmas shopping aggression out with this process. It is a wonderful stress reliever. So is the eating! Enjoy!
Peppermint bark for everyone!!
Jackson Pollock Peppermint Bark
- 16 ounces semi-sweet chocolate chopped or chocolate chips
- 16 ounces white chocolate chopped or chocolate chips
- 1/4 teaspoon peppermint extract
- 8-10 peppermint candy canes crushed
- 10 red colored chocolate chips plus 1 to 2 teaspoons heavy cream melted in microwave then stirred until smooth
- 10 green colored chocolate chips plus 1 to 2 teaspoons heavy cream melted in microwave then stirred until smooth
- Line a 9x13 baking sheet with parchment paper or non-stick foil.
- Using a double boiler technique, add semi-sweet chocolate to a heat safe bowl over a small pot/saucepan of simmering water and continue stirring until completely melted, smooth and shiny.
- Using a spatula, evenly spread semi-sweet chocolate over the entire sheet pan then put the pan in the refrigerator for 20 minutes.
- While chocolate cools in fridge, use the same double boiler technique to melt the white chocolate over the simmering water (if necessary, add a tablespoon of heavy cream to make sure the mixture is completely smooth).
- Stir peppermint extract into melted white chocolate.
- Remove pan from the fridge and evenly spread the white chocolate over the semi-sweet chocolate.
- Sprinkle with crushed peppermint candy canes (press them down to stick if necessary) then alternate drizzling the red and green melted chocolate chips over the entire pan of chocolate.
- Cool the pan in the refrigerator for at least an hour to completely set.
- Then use a knife or your hands to break the bark apart.