Last year a friend gave us some of the most delicious peppermint bark I have ever eaten. Creamy semi- sweet hocolate layered under creamy white chocolate and topped with delicious bits of crunchy candy cane. Unfortunately, I didn't save the box and he can't remember where it came from. (Or maybe this is a good thing.) After one taste my husband and I hoarded our secret stash and selfishly devoured little pieces each night after the kids had gone to bed. Don't say I didn't warn you. This stuff is dangerous...to your waistline. A great gift for anyone who loves mint or a great addition to your holiday goodie plates or buffet.
6 ounces (150 grams) semi sweet chocolate, coarsely chopped
2 tsp. vegetable oil
6 ounces (150 grams) white chocolate, coarsely chopped
1/3 - 1/2 cup (50 - 80 grams) crushed candy canes
Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted 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.Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. 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.
Posted by: Sallie & Julia