Now that Thanksgiving is over, I’m totally getting into winter treat mode. I came up with this on a whim and was super happy with the results. Chocolate and mint is a very close second to my other favorite combination of all time: chocolate and peanut butter.
Domestocrat’s Peppermint Bark
12 oz. (roughly 1 bag or 2 cups) chocolate, chips or chopped
3 tbsp. butter
1/8 tsp. vanilla
1/8 tsp. peppermint extract
1/2 tsp. espresso powder
6 oz. (roughly 1 cup) peppermint candy, chunks, or bits
Have I mentioned how much I love Trader Joe’s seasonal items? I’m 100% certain I have.
I had never seen these Peppermint Bark Baking Bits before and definitely wanted to try them. They are really good! Part white chocolate, part milk chocolate, with peppermint bits mixed in. Yummy!
Start by melting the chocolate and butter together over a double boiler.
When the chocolate just starts to melt, add in the peppermint extract and espresso powder.
Stir to combine until the chocolate has all melted and remove from the heat when it’s smooth.
On a parchment paper lined baking sheet, spread out the chocolate mixture into a rectangle. It doesn’t need to be perfect but it should be a good shape to cut into squares later.
Take the peppermint bits and sprinkle them over the warm chocolate. Press down carefully on the bits to make sure every last piece is stuck in the chocolate.
Put the pan in the refrigerator for about 3 hours to fully cool. You could leave this overnight too. When the chocolate has totally hardened, cut into squares.
The added peppermint extract really gave these minty little squares that little extra something special. This peppermint bark would be perfect at a holiday party or to make and give as gifts. I can’t wait to make these all winter long!