I was inspired to make peppermint bark when my dad came home with a box of it. It was soooo good. I found this recipe from Brown Eyed Baker. I made a change to the recipe (of course) and added peppermint extract to make it more pepperminty. As always, this recipe is really easy. Really easy, I mean how hard it is to melt chocolate? That’s what I thought. I cut the recipe in half and it made about 35-40 medium sized pieces of bark. Also, I added more white chocolate than dark (about 1/4 of a pound). The last picture shows how big my pieces of bark are. I gave you the full recipe. But, come on, 2 lbs of chocolate pretty tasty....:).
Hope you enjoy eating up all that chocolate (as I did)
Lydia
Peppermint Bark
Yield: 2 lb.s o' delicious chocolate
Ingredients:
1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed
5 t. peppermint extract
Directions:
1. Melt the dark chocolate over a double boiler until smooth. Add 3 t. peppermint extract. Stir. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Add 2 t. peppermint extract. Stir. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!
Hope you enjoy eating up all that chocolate (as I did)
Lydia
Peppermint Bark
Yield: 2 lb.s o' delicious chocolate
Ingredients:
1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed
5 t. peppermint extract
Directions:
1. Melt the dark chocolate over a double boiler until smooth. Add 3 t. peppermint extract. Stir. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Add 2 t. peppermint extract. Stir. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!