Almost-Famous Peppermint Bark

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Perfect, Perfect, Perfect!! Used Ghirardelli white & semi sweet chocolate bars...Delicious!! If I could give it more stars, I would!!

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Super easy and delicious! This is my first time making candy, I was nervous at first after reading some of the reviews, but I did as one viewer suggested and used chocolate that contained cocoa butter as one of the first 2 ingredients. I used Bakers brand white and semisweet chocolate and let it set up in the fridge, it did not separate at all.

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Was a little nervous to make these after reading the reviews, however my bark turned out perfect. After reading the reviews it seems like the quality of the chocolate is what keeps this from separating. Due to budget restrictions I can't really afford to spend $30 on choc! (I like my kid's bus driver, but not that much. My fix was to add a little bit (1/2 t I guess of vegetable oil in with the choc. Also I didnt let the 1st layer set too much before I added the white choc, I think that helped. Was lazy and melted my choc. in the microwave. Waited only the hour at room temp to break apart and the white layer was still a little tacky-maybe that helped too? I'm sure it tastes better using the premium chocolate- this was my poor man's version, and it was great!

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I bought 10 lbs of Mercken’s white and dark melting wafers to make this for Christmas gifts. I followed the recipe proportions as written and melted the wafers in the microwave. They were done in about three 30 second bursts on high stirring in between bursts. The Mercken’s worked out great and I did not have any issues with the chocolate seizing when I added the McCormick peppermint extract (that is all my grocery store had and I did not want to drive to the health food store for peppermint oil. The chocolate poured great and the layers held together fine. I used Brach’s Starlight Mints, but I think I am going to increase the number of candies or use candy canes on my next batch. I only made one batch yesterday so I could see if I needed to make any changes to the recipe. As a tip, I found that Ghirardelli White Chocolate Chips do not melt well at all. I tried them in a double boiler and in the microwave with no success.

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Tastes great, but even after using good quality chocolate, twice, the layers still separated. I won't make again. I ended up cutting into pieces so that I could salvage some for gifts....the rest is in a container for my own consumption. (Just what I need!

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It tasted great but mine too seperated. I used high quality chocolate from a specialty candy store. I spent 24 dollars and it all ended up in the trash. What a waste!

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Thank you all for the tips on how to avoid the layers separating. I had the same problem and although it tasted yummy, I couldn't give it away so I threw it out. Didn't want to eat the whole pan! I used the white chocolate chips too. Maybe I'll upgrade and try it again. I'll give it 3 stars because it would have been nice to understand what chocolate to use (and why! before purchasing the ingredients.

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It is a bit expensive to make ($34.00 for 2 batches. I used good chocolate but it didn't set up, maybe because of damp weather. It's in the fridge so hopefully it will be alright.

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Be sure to use white chocolate with cocoa butter as one of the first two ingredients. That's what they mean when they say "better chocolate", although no one actually ever says it! Otherwise you will not be happy with the results. It won't melt well and may separate after cooling. It also won't taste nearly as good. I did not find I needed to refrigerate my candy.

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Five star!!! Unbelievably creamy and delicious! The chocolate simply melts in your mouth and there is just the right amount of peppermint. This stuff is majorly addictive! I do have to say that you need to plan on spending at least $20 to make this recipe the right way. You have to buy good quality chocolate (I used Ghiradelli to get good results. That being said, I will be making this again and again. It is a great recipe and is excellent for giving away at the holidays. Worth the price of the ingredients for sure.

Note: I had to let my peppermint bark set up in the refrigerator so that I could break it apart. I think this is best kept in the fridge as it may melt if left out on the counter. I also think this makes a great gift, but is probably not best to send in the mail (especially this year with the temps so high.