Dec 19, 2013

Peppermint Bark

  • 2 cups Semi-Sweet or Dark Chocolate Chips, 2 cup White Chips
  • 4 tsp Vegetable Oil
  • Crushed Candy Canes, (as much as you like. I use small chunks)
  • Andes Peppermint Crunch Baking Chips, Optional
  1. Line a 9x9 Baking Pan with foil. Smooth the foil out to the best of your ability.
  2. Spray a 2 Qt Saucepan with non-stick cooking spray.
  3. Put the 2 c of the chocolate and 2 t of the Vegetable Oil in, and melt the chips. Make sure the heat isn't high. (I melt chocolate in the Microwave).
  4. Pour melted chocolate into pan and let harden. (I put my in the freezer).
  5. Once chocolate is hard, remove from freezer and let warm up a bit.
  6. Repeat steps 2, 3, and 4 with the White Chocolate. While melting the White Chocolate, put some of the crushed candy cane pieces in and mix thoroughly. Be careful with White Chocolate b/c it burns quickly.
  7. Pour on top of the Semi-Sweet or Dark Chocolate, and spread evenly.
  8. Sprinkle top with crushed candy canes or Andes Peppermint Crunch Baking Chips.
  9. Put back in the freezer. Make sure you leave it in long enough so the chocolates come together. (about 40 minutes).
  10. Remove from freezer, flip over to remove foil. Let warm up a bit before you cut it or break it into chunks.

No comments: