Almost-Famous Peppermint Bark

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used Bakers semi-sweet chocolate and Nestle's white chocolate chips(it was all I could find in making this. This happens to be my BF's fave, and I made it for him as a stocking stuffer. It came out great, except the layers separated when I cracked it. I'm thinking it was the chocolates I used or it didn't set long enough. Either way, easy and great. I even caught my dad snacking on the left-overs!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good!!. I used Lindt dark chocolate ( the higher the percentage of dark chocolate the better and also Ghiradrelli white chocolate. I had both chocolates in my cabinets. Refrigerated between layers unti firm (30-45 minutes so it didn't separate. Came out picture perfect!! I also did not use peppermint extract as there was enough peppermint taste in candy canes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this! I made this at Christmas and put a few pieces in small tins to give away as presents. Everyone fell in love with it and wanted to know how to make it. I liked it so much that I hid a few pieces in the back of the fridge for myself! This stuff is addictive!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made for our holiday party at work. Turned out fabulous. I used Lindt chocolate and Lindt Creamy White Chocolate bars. Turned out beautifully. Followed directions without deviations. No separation of the layers. Just made again for my husbands birthday. This time I couldn't find the creamy white bars so just used classic white instead. I also used a dark chocolate. This time the white chocolate didn't float on top of the dark. It just ended up swirled all together. Doesn't look nearly as pretty, but I'm hoping it will taste just as good. Could the type of chocolate have been my problem? Maybe the dark just wasn't set enough and I should've refrigerated first. It was good chocolate, not oily chips.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best quality chocolate is of prime importance in this recipe! It is CHOCOLATE candy, after all! I splurged and used Scharfen Berger semisweet and Valrhona white bars. (chips do not melt well and are difficult to spread You must melt the chocolate slowly, or it will seize up. Instead of foil, line your cookie sheet with parchment paper. Pour out your dark layer, put it in the fridge for 10 minutes. Then, in a clean and totally dry double boiler, start to melt your white chocolate. It will melt faster than the dark. Take the sheet pan out of the fridge, and your dark layer should have lost the very glossy look of melted chocolate and should appear somewhat dull. But the dark chocolate should still be slightly tacky to the touch. If it has hardened too much, the white layer will not adhere to the dark one! Pour out the white layer. I find a bench scraper or offset spreading knife work best to spread the layers as thinly as possible.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was so fun and easy to make. I did a few things differently and it came out perfect. First, instead of using a baking sheet, I used some Christmas shaped silicone moldings (snowflakes, christmas trees and put the chocolate in that and I didn't have any problems with the chocolate separating, like some people experienced. Also, I put just a touch a vegetable oil in when I put the extract in. I'm not sure if that helped, but I've read other recipes that called for a little oil so I gave it a try. I also made sure I used Guirardelli's Chocolate Bars as opposed to chips. Anyway, it was so yummy and really made the holiday festive. I gave some even as gifts to the neighbors. I plan on making again for sure!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really like the bark but my layers seperated. The flavor is great and I did not throw mine out, that is such a waste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used the recipe in the magazine when I made this and it came out perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yum! I used Ghirardelli Chocolate Bars to make this...turned out perfect! After letting it sit on the counter for about an hour after it was assembled, I popped it in the fridge for about 30 min., to speed up the process, then took it back out. No problems with separation. Also, I doubled the recipe, and made on a half-sheet pan. I'm never sorry when I make this...thanks FN!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I couldn't wait to try this and send it to my brother & family in Michigan as a Christmas gift....I made my Peppermint Bark at 2pm and it looks gorgeous, the layers didn't seperate BUT it's 9:30pm and it's still tacky! After reading some of the reviews I stuck it in the fridge as a last resort...(I did check to make sure that Cocoa Butter was one of the first couple of ingredients- what happened?