Peppermint Bark
a fun holiday treat
Ingredients
- 250 g semisweet chocolate I use Whittaker's 50%
- 3/4 tsp peppermint extract
- 500 g white chocolate ,2 blocks of Whittakers
- 6 candy canes crushed
- 2 tsp coconut oil
Instructions
- Line a 9 by 13 inch baking dish with shiny side up of aluminum foil.
- First melt the dark chocolate- break/chop the chocolate into a small bowland 1 tsp of coconut oil. This can be done over a double boiler or in a microwave. Melting chocolate to the right consistency can be tricky, take it slow and stir often. I use a microwave- first on high for 1 min. Check and give a stir, if needed microwave for another 30 secs. Stir until smooth and silky then pour into prepared tin. Tap the tin against counter to remove bubbles. Set aside to cool and set about 15 mins
- Meanwhile , melt the white chocolate the same way as the dark. once melted stir in peppermint extract then pour over dark chocolate. Sprinkle immediately with crushed candy canes. If needed gently press into white chocolate,
- Set aside at room temperature until firm, about 2 hours depending on the room temp. If needed you can hurry process by putting in fridge but be careful this can discolor chocolate.
- Once set , lift bark out of pan using foil and break into pieces. Store in air tight container