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Chocolate Peppermint Bark

Jan 31, 2020

Layers of smooth, silky, white chocolate and milk chocolate with a crunchy and minty contrast of candy cane pieces. Yum.

On Monday I’ll be attending my first ever Holiday Cookie Swap party! Everyone will bring 2 dozen cookies, enough for everyone to sample and bring home to their families. I’m not sure yet which cookies to make but I’ve been doing some research. I have a feeling that if I double the recipe these will be a hit.

INGREDIENTS

6 oz milk chocolate
12 oz white chocolate
3 tsp vegetable oil  (Don’t be alarmed by the addition of vegetable oil, it gives the bark a glossy finish and that snap when you break the pieces apart.)
1/3 cup crushed candy cane pieces

 DIRECTIONS

1. Line the bottom and sides of an 9″ x 9″ square baking pan with non-stick aluminum foil, smoothing out any wrinkles.

2. Melt the white chocolate and 2 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour half of the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.

3. Melt the milk chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.

4. Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.

5. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

6. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. It will look like this:

7. Peel back the foil and break the bark into medium square pieces, like this:

8. Done! Store in an airtight container in the refrigerator for up to two weeks. Enjoy!

 


IMAGES & RECIPE / JANE KO of A TASTE OF KO /

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