Homemade Peppermint Bark

Tis the season for making yummy treats! Did you know peppermint bark is actually really easy to make? I had assumed that it would be at least somewhat difficult, but when I read Julie’s post and saw how easy it is, I was inspired and determined to try it.

It is incredibly delicious — much better than store-bought peppermint bark. This is definitely going to become a Christmas tradition!

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I very slighted adapted this recipe on AllRecipes.com:

Ingredients

  • 8 oz Baker’s semi-sweet chocolate
  • 6 oz Baker’s white chocolate
  • 2 teaspoons canola oil, divided
  • 1/4 teaspoon peppermint extract
  • 20 mini candy canes, crushed
Method
  • Line a 9x9x2 pan with aluminum foil (make sure to smooth out wrinkles)
  • Using a double boiler and simmering water, melt semi-sweet chocolate and 1 teaspoon canola oil. Stir frequently to ensure the chocolate doesn’t burn. (I cut the chocolate into individual blocks before melting it). NOTE: If you don’t have a double boiler (we don’t) you can create a makeshift one by boiling/simmering water in a medium-sized sauce pan and placing a metal bowl (in which you’ll melt the chocolate) on top. The water in the pan should not touch the bottom of the metal bowl.
  • Once the semi-sweet chocolate is melted, stir in 1/4 teaspoon of peppermint extract.
  • Pour the chocolate into the pan, and make sure you cover the pan evenly with chocolate.
  • Put the pan in the refrigerator for 5-10 minutes (you can leave it in the fridge as long as you need to). Take this time to clean out the metal bowl (or double boiler), clean up and prepare the white chocolate and candy canes.
  • Melt the white chocolate and 1 teaspoon canola oil. Stir in some of the crushed candy canes (when you crush them, tiny pieces — more like peppermint powder — appear, which is what I stirred into the white chocolate instead of more peppermint extract).
  • Pour the white chocolate over the semi-sweet chocolate, again ensuring even coverage. Sprinkle the candy canes on top and place the pan into the refrigerator again for at least 2 hours.
  • Remove the pan from the fridge and peel off the foil. Break up the chocolate into pieces and serve. Try not to eat the entire pan in one day. 🙂
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