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
- Line a 9x9 Baking Pan with foil. Smooth the foil out to the best of your ability.
- Spray a 2 Qt Saucepan with non-stick cooking spray.
- 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).
- Pour melted chocolate into pan and let harden. (I put my in the freezer).
- Once chocolate is hard, remove from freezer and let warm up a bit.
- 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.
- Pour on top of the Semi-Sweet or Dark Chocolate, and spread evenly.
- Sprinkle top with crushed candy canes or Andes Peppermint Crunch Baking Chips.
- Put back in the freezer. Make sure you leave it in long enough so the chocolates come together. (about 40 minutes).
- Remove from freezer, flip over to remove foil. Let warm up a bit before you cut it or break it into chunks.
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