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Peppermint Bark Recipe

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This recipe for Peppermint Bark, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Christofferson
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
First, I melt 2 cups semi sweet chocolate with 2 cups milk chocolate in a double boiler. When the chocolate is smooth, I add 1/2 -3/4 tsp. peppermint oil *(not extract), and pour it into a cookie sheet lined with wax paper and sprayed with pam. Spray very lightly with Pam. I then sprinkle smashed candy canes (1 package did 3 pans for me) and drop the pan multiple times to make it smooth. I let that set up for 1 minute in my freezer. Melt white chocolate as directed above and pour the white chocolate mixture on top of milk chocolate layer, and repeat the steps. I melt 4 cups white chocolate and I add closer to 3/4 tsp. peppermint oil to the white.

Directions:
Directions:
To make it pretty, I then swirl the white and brown chocolate together in figure 8 circles with a toothpick. If the brown choc. is solid, put the whole pan in a warm oven for 1 minute and then repeat. Once it's swirled, I drop the pan again multiple times to make the chocolate smooth. I then freeze it for about 5 minutes before breaking it up into pieces. I measure the Wilton's melting chocolate bag, and it has just over 3 cups of chocolate, which would make 1 1/2 cookie sheets of peppermint bark.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a fun Christmas candy. It seems kind of fancy when you look at it - and tastes great. The nice thing is it's really easy to make.

 

 

 

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