Peppermint Bark

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Ok, here’s another easy one, because I am all about simplifying this Christmas. Peppermint bark. The hardest thing you have to do is melt chocolate. But we already learned how to do that. Oh, and you get to smash things with your rolling pin, which in my book is always top notch.

What you need:

  • 1- 12 ounce bag chocolate chips (I like Ghiradelli 60%, but that’s just me)
  • 1- 12 ounce bag white chocolate chips
  • 5-6 candycanes
  • 1 teaspoon peppermint extract or a few drops peppermint oil (oil is much stronger than extract

Method:

  • Melt dark chocolate. Once melted, pour into a cookie sheet lined with parchment paper. It doesn’t have to go all the way to the edges or look perfect. We’re going to be breaking it up into pieces. Stick in the fridge for a few minutes so the chocolate can harden.
  • While your dark chocolate is hardening in the fridge, take candy canes out of their wrappers. Put them in a large plastic bag. Wrap the bag in a kitchen towel. Take rolling pin and smash the candy canes. (I guess you could use a food processor to chop them up if you were feeling civilized, but that’s not really my style, I prefer to release stress and make candy at the same time).
  • Melt the white chocolate. Stir in peppermint extract or oil. Spread over top of the now hardened dark chocolate. Sprinkle with candy cane shards. Stick back in the fridge for 15 minutes or so to harden.
  • Remove from fridge and break into pieces. Eat or wrap up in cute packaging for gifting to friends and family.

Peppermint Bark

Course Dessert
Prep Time 15minutes
chill time 15minutes

Ingredients

  • 1- 12 ounce bag chocolate chips I like Ghiradelli 60%, but that’s just me
  • 1- 12 ounce bag white chocolate chips
  • 5-6 candycanes
  • 1 teaspoon peppermint extract or a few drops peppermint oil oil is much stronger than extract

Instructions

  • Melt dark chocolate. Once melted, pour into a cookie sheet lined with parchment paper. Stick in the fridge for a few minutes to harden.
  • Take candy canes out of their wrappers. Put them in a large plastic bag. Wrap the bag in a kitchen towel. Take rolling pin and smash the daylights out of the candy canes. I guess you could use a food processor to chop them up if you were feeling civilized, but that’s not really my style.
  • Melt the white chocolate. Stir in peppermint extract or oil. Spread over top of the now hardened dark chocolate. Sprinkle with candy cane shards. Stick back in the fridge for 30 minutes or so to harden. Remove from fridge and break into pieces. Eat.

Like making candy? Me too! If you’re feeling ambitious, try making these chocolate covered cherries!

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Happy Baking!