Last night I decided to make Peppermint Bark. I’d found a recipe online that I really wanted to try, and while Theo was out buying me part of a Christmas present (he’s totally got me stumped) I whipped up a batch.
And it turns out I have enough ingredients left over to make another batch. Probably this afternoon.
It’s so so good, and very Christmasy. Here’s the recipe:
6 Ounces (170 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
6 Ounces (170 grams) white chocolate, coarsely chopped
1/3-1/2 cup crushed candy canes
Line the bottom and sides of an 8 inch square baking pan with aluminum foil, smoothing out any wrinkles. Melt the semi sweet chocolate and 1 tsp of the oil in a double boiler. Immediately pour the meted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer.
Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Melt the white chocolate and 1 tsp of oil in a double boiler. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.
Makes about 25 pieces.
So SO good! I hear it’s extra yummy in some ice cream.
This recipe is so easy and I definitely think it’s going to be come a tradition in our house every Christmas.
**I wanted to mention that I used milk chocolate instead of semi sweet and it worked perfectly. My bark is probably sweeter than if you used the other chocolate. Oh and when you are buying white chocolate, make sure there is Cocoa Butter in the ingredients. It should be close to the top of the ingredients. I found good chocolate in the bulk section of Superstore**