It’s chocolate. It’s peppermint. What more can I say? For the bark:1/2 cup crushed peppermint candies6 ounces semisweet chocolate6 ounces
It’s chocolate. It’s peppermint. What more can I say?
For the bark:
1/2 cup crushed peppermint candies
6 ounces semisweet chocolate
6 ounces white chocolate
2 teaspoons butter
1 teaspoon peppermint extract
Spread out tin foil over a large cookie sheet. In a small saucepan on medium heat, melt the semisweet chocolate and 1 teaspoon of the butter until smooth consistency is reached. Once melted, turn off heat and mix in 1/2 teaspoon of the peppermint extract. Pour onto cookie sheet and spread chocolate out until roughly 1/2 centimeter thick. Cool in freezer for 30 minutes.
While it is cooling, put your peppermint candies into a double-bagged ziplock. Pound the candies until they’re crushed but not powdery. Set aside.
Melt the white chocolate the same way with 1 teaspoon of butter until smooth. Add the rest of the extract and pour over hardened semisweet chocolate. Immediately sprinkle on the crushed peppermint. Leave in the fridge for roughly 1 hour, or, if you live in the tundra like me (lolz), let sit outside. Voila!
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Nice variation of this I got from Martha Stewart … use all white chocolate and a mix of chopped dried cranberries and chopped pistachio nuts … it is lovely red and green Christmas bark.
These do look ten times better than the Costco ones!