Reviewed: Mar. 31, 2012

I love this recipe! I have made it for Christmas gifts and the recipients have begged me for more. It is delicious.

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Reviewer:

Fabes

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Reviewed: Mar. 13, 2012

This was a perfect recipe for my friend's annual cookie/confection exchange party, and it went well until it came to the cutting part. The top layer was splitting away from the bottom two. I deduced this must have happened because I sprinkled the dust from the crushed candies between the first two layers,but not the last one. I will definitely make this yummy bark again, but this time I will dust BOTH layers.

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Reviewer:

TheIronMom

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

This turned out excellent exactly as written. SO rich and yummy. Way better than any store bought peppermint bark we have ever tried. Two thumbs up!

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Reviewer:

MyasMommy

Reviewed: Jan. 1, 2012

Awesome. Simple, delicious. I used bittersweet instead of dark and it turned out just wonderful. Everyone who had some wanted the recipe. Thank you for sharing!!

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Reviewer:

CarissaD

Reviewed: Dec. 27, 2011

Yum! I was a little preoccupied while making this, so I missed the part where I was only supposed to put 1/2 the white chocolate on the bottom, so I ended up with the full amount of white on the bottom and another smaller layer on the top. I omitted the heavy cream because I was out and it turned out tasty anyway. Thanks! :)

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Dec. 26, 2011

I've made this a few times. It's pretty and indulgent! The mint flavor is mild but doubling the flavor starts to overwhelm the chocolate flavor in my opinion/experience. To "temper" the chocolate: Reserve small pieces of chocolate (1/3 of total amount for that layer) before melting. Melt 2/3 of the chocolate over a double boiler until almost completely melted. Remove from heat/boiler (being careful to wipe off any moisture from the insert to prevent the chocolate from seizing up accidentally) and stir in the reserved chocolate until completely smooth. This will bring the chocolate to about the right temperature for spreading (86 degrees F for white or milk choc., and 90 degrees for dark). In my first batch the bottom white layer separated a little from the dark layer once cut. I had much less problems the next time when I made sure there was a mix of coarse and fine candy pieces pressed into the bottom white layer. Perhaps this gave the both layers something more to hold onto when it came time to quickly spread the melted dark chocolate mixture. Lastly, using good quality chocolate does make a difference in the taste of the final product. I prefer using the blocks of Belgium chocolate from a chocolatier as opposed to Bakers' chocolate chunks. This recipe is a keeper!

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Reviewer:

Foody

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

AMAZING! and very addictive. My husband does not like peppermint bark (he thinks it's too sweet), but he likes this. It is very easy to make. I didn't have any problem at all with the dark chocolate center being too soft, in fact it was perfect. It is slightly softer than the white chocolate, which makes it heavenly. I wonder if those who had problems used milk chocolate instead of dark chocolate (I saw that some had). Milk chocolate would have a different consistancy. This has the best balance of sweet, crunch, softer chocolate, mint. It was a huge hit on Christmas. If you have concern about how to crush the mints like I did, it was very easy. I put them in a ziplock bag, placed the bag on top of folded paper towels on the concrete step outside, and pounded it with a mallet. Fast, easy, not messy, and kind of fun. If you're thinking about making this, don't hesitate, go get that chocolate and get started! I do store it in the fridge, and like to sit it on the counter for a few minutes before eating to let it warm up just a bit.

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Reviewer:

kookinkat

Reviewed: Dec. 23, 2011

I made it as is, but added 2 T of milk to the white chocolate for the top layer because the chips weren't melting as well as they did for the bottom layer. This made the top a little softer like the ganache center. I actually liked this better, it was delicious and turned out great! This also prevents the white chocolate color from blending with the ganache, so it's easily spreadable.

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Reviewer:

Artist Sara

Cooking Level: Intermediate

Home Town: Damascus, Oregon, USA

Living In: Puyallup, Washington, USA

Reviewed: Dec. 20, 2011

This was ok. A lot of work for the outcome. I probably will not make this again; however, it was the best peppermint bark recipe that I have come across, so maybe this is just not a treat for me personally.

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Reviewer:

Hatts

Cooking Level: Expert

Home Town: Allen, Texas, USA

Reviewed: Dec. 16, 2011

This was the best peppermint bark I've ever tasted. I omitted the heavy cream and peppermint extract, melted the white chocolate first, sprinkled with peppermints, and chilled. Next I melted the dark chocolate and sprinkled with peppermints. I used about 1/3-1/2 of a bag of Andes Peppermint Crunch mixed with the crushed peppermints. Delicious!

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