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Chocolate Peppermint Bark Recipe

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This recipe for Chocolate Peppermint Bark is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12-oz) bag Ghirardelli classic white chocolate chips (made in America)
1 (12-oz) bag Ghirardelli 60% cacao chocolate chips (made in America) (or you can substitute milk chocolate or semi-sweet chocolate if you prefer)
½ tsp peppermint
2 portions of 1 ½ tsp nut oil or vegetable oil
1 box Spangler brand candy canes mini or regular sized, smashed up by you (made in America)
Directions:
Directions:
1. Put parchment paper on a baking pan with sides, a 9" square, a 9" x 13" pan, or a jelly roll pan.
2. Unwrap candy canes, place in a zip top bag (freezer bag) and smash them up with a meat tenderizer hammer (flat side down) or a regular hammer. Make the pieces as fine as you like.*
3. Melt dark chocolate and oil in a double boiler.
4. Pour melted dark chocolate on the parchment paper. Sprinkle half the candy pieces on top. Place pan in refrigerator to cool for a few minutes.
5. Meanwhile, melt white chocolate and oil in a double boiler.
6. When dark chocolate is firm, pour white chocolate on top. Sprinkle with peppermint pieces.
7. Return to refrigerator to harden.
8. After it is cold, break it up. I place a paper towel in a cookie tin or airtight plastic container, then put the bark on top. I store this in the refrigerator.
9. If giving as a gift, package nicely in a tin or box shortly before presenting the gift.
Personal Notes:
Personal Notes:
*The smaller dust can be used in between the two layers and the larger pieces can be used on top. (Children especially like helping with this job.)

 

 

 

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