Oh how I love this stuff. When I lived in Kirksville one day my friends all got together to master peppermint bark. There wasn't much to master, but it was really fun. This is a super easy, pretty, holiday treat. Great to give to neighbors or eat all yourself.
Ingredients:1 pound (16 oz) bittersweet chocolate
¼ tsp peppermint oil
1 pound (16 oz) white chocolate
¾ C (about 10) peppermint candy canes, crushed/ chopped
Directions:
1. Line an 11x17-inch baking sheet with foil and set aside. For thicker bark, use 9x13. Put 5 or so candycanes in sandwich baggie and crush with rolling pin until chunks. **
2. Melt bittersweet chocolate in the top of a double boiler over simmering water, stirring constantly. Stir in peppermint oil.
1. Line an 11x17-inch baking sheet with foil and set aside. For thicker bark, use 9x13. Put 5 or so candycanes in sandwich baggie and crush with rolling pin until chunks. **
2. Melt bittersweet chocolate in the top of a double boiler over simmering water, stirring constantly. Stir in peppermint oil.
***Or melt the chocolate the best way you know. I invested in a double boiler, but putting a smaller pot inside a slightly larger pot works too. Put a couple inches of simmering water in the big pot, and just make sure the little top pot isn't touching the water. Or you can always microwave the chocolate a few seconds at a time to get it all melted and smooth.
3. Pour chocolate onto prepared baking sheet spreading evenly using an off-set spatula. Chill until set, about 1 hour.
4. Melt white chocolate in the top of a double boiler over simmering water, stirring constantly.
5. Spread white chocolate mixture over chilled dark chocolate. You kind of have to spread fast as the white chocolate will begin to melt the dark chocolate underneath. You want it to melt a little, to seal the two layers together, but it's prettiest without dark chocolate marbled through I think. Sprinkle candy cane pieces over the white chocolate gently pressing into chocolate.
6. Chill until set, about four hours or overnight. Refrigerate until just before serving then break into pieces and serve or package as gifts. It will keep in the fridge for 5-6 weeks.
3. Pour chocolate onto prepared baking sheet spreading evenly using an off-set spatula. Chill until set, about 1 hour.4. Melt white chocolate in the top of a double boiler over simmering water, stirring constantly.
5. Spread white chocolate mixture over chilled dark chocolate. You kind of have to spread fast as the white chocolate will begin to melt the dark chocolate underneath. You want it to melt a little, to seal the two layers together, but it's prettiest without dark chocolate marbled through I think. Sprinkle candy cane pieces over the white chocolate gently pressing into chocolate.
6. Chill until set, about four hours or overnight. Refrigerate until just before serving then break into pieces and serve or package as gifts. It will keep in the fridge for 5-6 weeks.
2 comments:
I cant wait to make these!!!
That was a really fun day! I've been craving peppermint bark, too.
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