This is my favorite holiday treat!
PEPPERMINT BARK! I may or may not have even most of it…
but hey I still lost weight over the holiday. I’m ok with that.
because I ate most of it for some reason, I didn’t take a photo of the finished product all broken in a cute bowl but I did photograph the process.
Ingredients, two big bags of white chocolate and two of dark or milk chocolate. Mint Extract and candy canes or crushed peppermint (if you use candy canes…chop them in a food processor using the pulse function).
Melt dark or milk chocolate in a pan. Don’t add oil and whoever said you need a double boiler to melt chocolate was off their rocker and lazy. All you have to do is stir constantly at medium heat. The trick is to add chocolate when the pan is still cool and heat the pan and chocolate at the same time.
Once the chocolate is completely melted and creamy, add 1/2 tablespoon of mint extract stirring constantly.
Pour/spoon half of the chocolate onto a foil/parchment paper covered cookie sheet. This recipe makes two cookie sheets of peppermint bark so the other half is for the other cookie sheet.
Until it looks like this. Remember, it doesn’t have to be perfect. It will still taste amazing and it eventually ends up in little pieces anyway.
Place it in the fridge until completely solid or until your fridge smells like heavenly mint and chocolate.
ONCE HARDENED, start on the white chocolate part of the recipe. Again, melt the chocolate down until smooth. This time add about 1/2 – 1 cup of crushed peppermint. I didn’t add the extract to the white because it tends to be a bit too minty when you do that.
Now smooth the white chocolate onto the hardened dark/milk chocolate. Put that in the fridge for about an hour. Sometimes the dark melts into the white but that’s ok.
Now the fun part…breaking the chocolate. Lift the foil off the pan and add pressure to the chocolate until it breaks. Do this for both cookie sheets.