Hello, my name is Annie, and I am incompetent when it comes to baking.
I rarely post desserts on here because I’ve been known to ruin a BOXED BROWNIE mix. Aka I can’t bake. Hence why the first dessert I’ve posted on here in I don’t know how long is literally melted chocolate that you spread onto a baking sheet…holllaaahhhhh – this is my kind of homemade dessert!
And the cool thing is that peppermint bark is SUPER delicious and so Christmasy that you have little elves dancing on your shoulders as you munch on it, BUT it’s also crazy easy. So if there are any challenged bakers out there (I feel ya, gurl), hop on this peppermint bark train with me and we can take a ride down easy street.
This peppermint bark recipe is ultra simple and is done and ready to set in your fridge after just fifteen minutes or less, leaving you just enough time to lick all the melted chocolate off of the bowl/spoon/counter and clean the kitchen before your bark is hardened and ready to break into chunks!
This is the perfect Christmas gift to give to others, the perfect little treat to bring to work, oooorrrr the perfect item to keep in your fridge for those midnight sweet tooth moments if you naamsayin’. I know you do.
You want to know something funny that’s really going to make you realize how challenged at desserts I am? This recipe took not one, not two, but THREE tries before I got it right. The first two times the flavor was there but I had chocolate issues. Let’s travel back to each attempt:
- First attempt: Microwaved the chocolate. Added the peppermint extract. The white chocolate stayed together just fine, but the semi-sweet chocolate seized up and was like naahhhhh I ain’t goin’ to this party. It became so hard you couldn’t even stir it. Fail. So we put google to work on “how to fix seized up chocolate.” Well, it turns out that if you add boiling water 1 teaspoon at a time while stirring, it fixes it right up! So we did that and finished everything, set it in the fridge to harden, and SO. MUCH. TIME. passed but it still wasn’t hardening up. I was like whatevs, we will just leave it in the fridge overnight. The next morning, it was STILL BENDY. So, my lesson: if you add water to chocolate, it doesn’t fully harden back up. Who knew? #Science.
- Second attempt: Microwaved the chocolate WITH the peppermint extract in it. Nope. Still siezed up. Not quite as bad this time, but it turned into the texture of a buttercream frosting. I probs could have still used that, but I wanted it to be perfect by the time I sent it out into the internet world and you decided to make it for your family and friends (or beautiful self).
- Third attempt: This one was successful! The trick? A double boiler. Melt the chocolate, add the peppermint extract, and everything stays nice and melty and yummy.
Ughhhh desserts…why do you hate me so? Why don’t you just make yourself easy for me so I can enjoy you on a daily basis? Maybe someday I’ll master baking. LOL. False….