Homemade Peppermint Bark

During our 2 days of insanity (aka Christmas shopping), Anel and I kept sneaking back to Williams Sonoma with the sole intention of sampling their famous peppermint bark. It’s sweet, pepperminty, and oh so satisfying. I thought I’d try a batch of my own so that the store employees would stop giving us weird looks. It was easy to make and tastes like Christmas in a bite! I’ll definitely be putting together goodie bags of this homemade peppermint bark all holiday-season long.



Ingredients:
-12 ounces dark chocolate chips
-12 ounces white chocolate chips
-8 peppermint candy canes
-2 tspns organic canola oil

Directions:
-Place candy canes in a food processor
-Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces.
-If you don’t have a food processor, place the candy canes in a Ziploc bag and seal tightly.
-Use a rolling pin to roll/smash the candy canes until they are crushed.
-Cover a cookie sheet with wax paper
-Melt the dark chocolate in a double boiler (or a metal boil over boiling water in a pan).
-Pour the melted chocolate onto the prepared cookie sheet and use a spatula or knife to spread it to an even thickness, a little more than 1/8″ thick.
-Sprinkle about 1/4 of the crushed candy canes over the spread chocolate.
-Place the cookie sheet with the chocolate in the refrigerator to harden while you prepare the white chocolate.
-While the dark chocolate hardens, melt the white chocolate the same way.
-Stir in half of the remaining candy canes (the rest will be used on top).
-Remove the cookie sheet from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
-While the white chocolate is still melted, sprinkle the remaining candy cane pieces over the entire surface evenly.
-Place the tray back in the refrigerator to harden for 30 minutes.
-Once the peppermint bark is completely hardened, break into small pieces by hand.
-Enjoy!

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Comments

  1. Debra said:

    I’ve just got to make this TOMORROW!

    12.18.12 · Reply