4-Ingredient Peppermint Bark Recipe | A Taste of Koko (2024)

FAQs

How do you get peppermint bark to stick together? ›

You may have chilled the layers for too long. Only refrigerate the bottom and middle layer for 10–15 minutes before spreading the next layer on top. You want it still a bit soft so the layers adhere together. Can I use peppermint oil instead of extract?

The origins of peppermint bark are unclear. Williams Sonoma introduced its version and popularized it in 1998, though the confection existed as early as 1966 in the United States.

If you leave your bark out at room temperature the peppermint bark will tend to be soft. Place back in the refrigerator to harden it back up.

The name "bark" or "candy bark" doesn't exactly explain itself, does it? Barks like this peppermint bark are called that because of the way the chocolate candy breaks into craggy pieces that resemble the layers and borders of tree bark. Also, many barks are made with dark chocolates, so the color is similar, too.

Be sure to let the bark chill until it's completely set. If you try to break it before the layers are totally firm and bonded together, it can come apart. The final tip is to let your finished bark come back to room temperature before you break it up.

You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane.

The cooling, refreshing taste pairs perfectly in nearly every wintertime treat: cookies, co*cktails, and even cheesecake. Most of us can agree, however, that peppermint bark is the best minty dessert of all time. What's not to like? It's chocolatey, crisp, crunchy, and super festive.

Unlike many other Christmas confections like cookies or gingerbread, peppermint bark actually has a pretty long shelf life. Most store-bought peppermint bark will last a year or more — even when it doesn't contain any preservatives — so you can enjoy it long after the other Christmas treats have disappeared.

A: Peppermint bark has a shelf life of 1 year. Thank you for your feedback!

Powdery mildew appears on mint leaves, stems, and petioles as a powdery, white to gray coating of fungal mycelium and spores. Infections consist of discrete circular colonies of up to ½ inch in diameter and can become numerous, coalesce and spread over the entire plant. Colonies turn gray with age.

Why is my peppermint turning brown? ›

Fungal and bacterial infections often cause brown spots on mint leaves. Immediate action: Remove affected leaves and adjust watering and sunlight. Prevent with good hygiene, air circulation, and proper environmental control.

The peppermint shards are plentiful but not stabby or unpleasant to eat. We really liked Choceur's dark chocolate peppermint bark as well, but the white chocolate version stood out as a must-buy product. It's creamy and melts in your mouth. It doesn't just taste like sugar; it tastes like good white chocolate.

Mentha piperita, a medicinally significant perennial herb belonging to the family Lamiaceae, usually termed peppermint, is the primary source of peppermint essential oil extracted from its aerial parts.

Just as the holiday season officially began, Costco brought back its Kirkland Signature Peppermint Bark, a fan favorite for many shoppers, including us. The popular holiday bark includes white and dark chocolate coated in crushed peppermint candy for a sweet and minty taste, and the 21-ounce container costs $9.99.

A hot glue gun works best, but tacky glue can also be used. I choose to use the hot glue gun, with silver sparkle glue sticks.

Other tips for preventing peppermint bark from separating

If you use a type of white chocolate made with palm kernel or coconut oil, the dark and white chocolate layers will separate from each other because the oil won't allow it to bond to the dark chocolate layer.

Look to this quick, mess-free tip for crushing peppermint candies. Coarsely crush the peppermint candies in a resealable plastic bag using the smooth side of a meat mallet. Since the candies are so hard, the heftiness of the mallet is the best thing for breaking them up quickly.

Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I'd try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.