Ingredients
- 6 oz dark chocolate
- 12 oz white chocolate
- 3 tsp vegetable oil
- 10 to 12 crushed candy canes
Instructions
- Line the bottom and sides of an 9" x 9" square baking pan with non-stick aluminum foil.
- Stir half white chocolate and 1 teaspoon of vegetable oil in a double boiler.
- If you don’t have a double boiler, you can make your own by placing a metal bowl into a pot of boiling water.
- Stir the chocolate as it melts with a heat-proof spatula.
- Remove from over water. Stir in 1/3 crushed candy cane pieces.
- Spread melted chocolate out on the parchment paper.
- Place baking pan in the freezer for 20 minutes.
- Melt the dark chocolate and 1 teaspoon of vegetable oil in a metal bowl placed into a pot of boiling water.
- Stir the chocolate as it melts with a heat-proof spatula.
- Pour dark chocolate mixture in long lines over white chocolate layer.
- Using icing spatula, spread dark chocolate in even layer.
- Place baking pan in the freezer for 20 minutes.
- Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.
- Immediately sprinkle the remaining crushed candy canes evenly over the white chocolate layer while it’s still warm and soft.
- Gently press down on them to help them stick into the layer.
- Place in the freezer for about 20 minutes, or until the chocolate has set.
- Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil.
- Break into suitable pieces, keep in the fridge for up to two weeks.
- Peppermint bark is traditionally broken into chunks but if you want to cut into squares, dip your knife or cookie cutter in hot water.
source https://5minutesrecipesusa.blogspot.com/2018/10/easy-peppermint-bark.html
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