We pretty much guarantee that if you make this snack once, you are going to have to keep making it. (It is that addictive. Sorry, not sorry.)
Peppermint bark is the
perfect little snack for around the holiday season. Serve it after dinner, or even better, use it in this incredibly
festive cocktail to totally get your festive spirit on.
Either way, this little beaut of a Christmas treat should totally be on your must-make list this week.
Extremely Festive Peppermint Bark
Ingredients
- 12 ounces (339g) high quality white chocolate, broken into pieces and divided1
- 6 ounces (170g) high quality semi-sweet chocolate, broken into pieces1
- 1 and 1/2 teaspoons vegetable, coconut, or canola oil
- 1/2 teaspoon peppermint extract, divided
- 3 candy canes, crushed
Directions
- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.
- The KEY to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate overheats so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract.
- Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 20 minutes or the freezer for 15 minutes; or until almost completely set. If it sets completely, the bark layers could separate.
- Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract.
- Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 20 minutes or the freezer for 15 minutes; or until almost completely set.
- Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.)
- Sprinkle with crushed candy canes.
- Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the foil or parchment. Break into pieces as large or as small as you want.
Now, EAT!
(Recipe via
Sallysbakingaddiction.com)
