Easy Peppermint Bark

 


12 oz. good semi-sweet chocolate

1/2 tsp vegetable oil

1/2 tsp Peppermint extract

12 oz good white chocolate

1 tsp vegetable oil

3 candy canes finely crushed

5 candy canes roughly crushed

NOTE: Use high quality chocolates for this recipe.  I use Chiradelli.

Finely crush 3 candy canes in either a food processor or by putting the canes into a ziplock bag and crushing them with a rolling pin.

Line a 11x15 baking sheet with parchment paper.

Coarsley crush 5 candy canes in a ziplock bag.

In a medium microwavable bowl, put semi-sweet chocolate and 1/2 tsp vegetable oil and microwave on high for 30 seconds.  Stir mixture and keep microwaving for 15 seconds until chocolate is just melted and glossy.  Add 1/2 tsp peppermint extract. Stir to combine.

Immediately pour warm chocolate onto a baking sheet lined parchment paper and using an off-set spatula, evenly spread the chocolate to a thin even layer.  Work quickly before the chocolate sets.  Place into the refrigerator  for 20 minutes or until it is set completely.

In a medium microwavable bowl, put white chocolate and 1 tsp vegetable oil and microwave on high for 30 seconds.  Stir mixture and keep microwaving for 15 seconds until chocolate is just melted and glossy. Add the 3 finely crushed candy canes into the white chocolate mixture and stir. 

Pour the white chocolate over the set semi-sweet chocolate. Spread evenly over the semi-sweet chocolate with an off-set spatula.  Immediately sprinkle roughly crushed candy canes over the top before the white chocolate sets. Put peppermint bark in the refrigerator for 30 minutes.

Using a sharp knife, break bark into desired size pieces. Store in a sealed container or ziplock bag.


 




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