Firstly, much love and warm Christmas wishes to all those celebrating today! Over 4 years ago (I cannot believe it was so long ago!) I posted a recipe on this very blog for homemade Peppermint Chocolate Bark after seeing the famous Williams Sonoma original all over the internet and several variations of DIY “imitations” on Pinterest. Interestingly, the other day I took part in a live chat on Twitter – the theme of which was #barkyeah – with feedfeed, Williams Sonoma and some other food enthusiasts. It reminded me of my long-lost and embarrassingly poorly illustrated “teacher gifts” post featuring my own Peppermint Chocolate Bark… and provided me the impetus to revisit and revamp that old recipe.
Although I can’t compete with the Williams Sonoma bark, it is hard to improve on such a delicious flavour combination. Yet with the aid of my kitchen helpers, Louie and Lillian (aged 5 and 3 respectively), I may have stumbled across a new variation that will please traditionalists and more adventurous eaters alike.
So here it is; Peppermint Chocolate Bark, revisited… with strawberries! Just in the nick of time for anyone looking for a last-minute Christmas treat recipe that can literally be prepped in minutes. 😉
I hope you are having a wonderful, peaceful, happy weekend!
❤ Marisa xx
I dedicate this post, with a heavy heart, to Katherine of Pillows A-La-Mode, one of a few bloggers who I met around the start of my blogosphere journey who supported me (and many others), stuck around and was always about on WP with a wonderful crafty project, great community spirit and a kind word for her fellow bloggers. She will be greatly missed and I send my love and thoughts to her family.
PEPPERMINT & STRAWBERRY
100 g dark chocolate*
100 g milk chocolate*
200 g white chocolate*
2 tbsp crushed freeze-dried strawberries
1 crushed peppermint candy cane
*Dairy-free/refined sugar-free chocolate varieties work just as well as any other!
- Line a pan* with baking parchment.
- Melt all 3 types of chocolate in 3 separate bowls.
- Add the crushed freeze-dried strawberries to the white chocolate. Mix.
- Pour the dark chocolate onto the prepared baking pan and smooth out into a rough rectangular shape with a silicone spatula or back of a large spoon, then drop spoonfuls of the melted white and milk chocolate on top. Use a wooden skewer to create swirls in the chocolate.
- Sprinkle crushed candy cane pieces evenly over the bark. Add some extra crushed dried strawberries too, if desired. Chill in the fridge until set, or use the freezer for a super-fast option.
- Cut/break into shards to serve. Store unused pieces in freezer.
*I used an IKEA Drömmar pan, dimensions: 37 x 25 x 3 cm