Mr. Smail’s Peppermint Bark Recipe

Every year, Mr. Smail brings in Peppermint Bark for the staff on the last day before winter break every year. This is a fun way for him and his colleagues to celebrate the school year so far. Here is the recipe he uses below via King Arthur Baking:

Ingredients

• 2 2/3 cups (454g) chopped bittersweet chocolate

• 3 to 5 drops peppermint oil

• 2 cups (340g) chopped white chocolate

• 1/4 cup (39g) peppermint crunch, or hard peppermint candies

Instructions

1. Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts

2. Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil.

3. Allow the chocolate to set, but not harden completely.

4. Melt the white chocolate. For best results (and a hard, shiny finish), consider tempering the chocolate rather than just melting it.

5. Mix the melted white chocolate with about half the peppermint crunch. Spread the mixture over the dark chocolate.

6. Sprinkle the rest of the peppermint crunch on top, pressing it in gently.

7. Allow the candy to cool until hardened, then break or cut it into chunks.

8. Store airtight at room temperature for up to a week; freeze for longer storage.

Happy Cooking!