Peppermint Bark {Good Food}

14 Jan

Alright, I know the holidays are over and I fully intended to put this recipe up almost a month ago but like it does for all of us life got in the way. But as they say, “better late than never”. So here it is, a fabulous Peppermint Bark recipe that I included in my Christmas Cookie Tin for all my co-workers.

PEPPERMINT BARK

Ingredients:

  • 8 Oz. High-Quality semisweet chocolate, broken into pieces
  • 2 Teaspoons Canola Oil, divided
  • ½ Teaspoon Peppermint Extract, divided
  • 8 Oz. High-Quality white chocolate, broken into pieces
  • 25 Peppermint candies, crushed

Directions:

Line a 9×9 inch pan and line with parchment paper, smoothing out wrinkles; set aside.
Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

 

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