Description
This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.
Ingredients
- 8 ounces high-quality semisweet chocolate, broken into pieces
- 2 teaspoons canola oil, divided
- ½ teaspoon peppermint extract, divided
- 8 ounces high-quality white chocolate, broken into pieces
- 25 peppermint candies, crushed
Instructions
- Lightly grease a 9-inch square pan. Line the pan with waxed paper
- smoothing out any wrinkles.
- Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently
- scraping down the sides with a rubber spatula to avoid scorching
- until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
- Pour melted chocolate into the prepared pan
- and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened
- about 1 hour.
- Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently
- scraping down the sides with a rubber spatula to avoid scorching
- until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
- Pour melted white chocolate into the pan
- directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened
- about 1 hour.
- Remove from the pan and break into small pieces to serve.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs 30 mins
Servings: 20