|Peppermint Bark Recipe|
( Courtesy of confessionsofahomeschooler)
- 24 ounces white chocolate chips
- 24 ounces semisweet chocolate chips
- 1 teaspoon peppermint extract
- 1 package Bob’s Candy Canes
- Cookie Sheet lined with foil
- Cooking Spray
- Preheat oven to 250 degrees. Line a cookie sheet with tin foil and spray with Pam.
- Pour the semisweet chocolate chips onto the pan and spread them around evenly. Bake for a couple of minutes until they look barely melted. Then take the pan out of the oven and spread the chips around with a spatula. So far so good. Put the pan in the refrigerator to cool and harden for about 30 minutes. (Please, I beg you, wait 30 minutes!)
- Open the candy canes, put them on a cookie sheet under a dishtowel and crush them with a hammer. Sort the larger candy cane pieces from the candy cane dust.
- Melt the white chocolate chips in a double boiler, stirring constantly. (If the term ‘double-boiler’ causes you to panic like it does me, you can do it in the microwave. I did it for about 5.5 minutes on high, stirring half way in between. Make sure chips are well melted, or they will be hard to spread over the chocolate.) Stir in 1 teaspoon of peppermint extract and the candy cane dust. Mix until smooth.
- Pour over the top of your COOLED semisweet chocolate layer. (I stress cooled, because I’m not great at following directions and didn’t let mine cool completely, so instead we have a more…um…swirly peppermint bark, but I suspect it tastes just as yummy, not cause’ I licked the bowl or anything…I’m just sayin’…)
- Sprinkle top with candy cane pieces and press them down lightly so that they stick.
- Refrigerate for several hours, then break the bark into chunks.
- Store in an airtight container in the fridge. Remove from fridge about 5 minutes before serving so no one breaks a tooth!