Chocolate Peppermint Cookie Bark

May 20, 2020
Created by Harmons
1 hour
  • 12 oz high quality semisweet chocolate, broken into pieces and divided
  • 6 oz high quality white chocolate, broken into pieces
  • 1 1/2 tsp canola oil, divided
  • 1 cup crushed peppermint candies
  • 1/2 cup crushed chocolate wafers
  • 1/4 cup chopped dried cranberries (optional)

Line bottom and sides of an 8” or 9” square baking pan with parchment paper or aluminum foil. Set aside.

Bring a saucepan filled ¼ full of water to a boil over high heat. Reduce to a simmer so only small bubbles are visible. Place a medium bowl over saucepan. The bottom of bowl cannot touch water. Add 6 ounces semi-sweet chocolate and ½ teaspoon oil in bowl and melt, stirring occasionally, about 5 minutes. Pour into prepared pan, spreading with an offset spatula until smooth. Place in refrigerator, about 10 minutes.

In a small bowl, add white chocolate and ½ teaspoon oil and place over simmering water. Pour over semi-sweet chocolate. Spread until smooth. Place baking pan back in refrigerator, about 10 minutes.

Add more water, as needed, to saucepan. Place remaining 6 ounces semi-sweet chocolate and 1/2 teaspoon oil in first medium bowl and melt, about 5 minutes. Spread into a smooth layer. Sprinkle over peppermint candies, chocolate wafers and cranberries, if using.

Refrigerate until completely hardened. Once hardened, remove from pan, peel off parchment and break into pieces.