Thursday, December 4, 2014

Peppermint Bark

This is a newer recipe for me. After seeing many similar postings on Pinterest I decided to give these
a try. They are a fun and festive new addition to my Christmas cookie tradition.


Ingredients:
  • One Bag Milk Chocolate Chips
  • One Bag White Chocolate Chips
  • 2 t. Vegetable Oil (divided)
  • 1/2 t. Peppermint Extract (divided)
  • 2 Candy Canes  (crushed to a powder)
  • 2 Candy Canes (crushed larger chunks)

Directions:
  1. Melt milk chocolate chips, 1 t. vegetable oil and 1/4 t. peppermint extract together in a small pot over low heat stirring continuously until smooth.
  2. Spread  melted chocolate over a wax lined cookie sheet and sprinkle half the crushed candy cane powder over the chocolate.
  3. Refrigerate for 30 min.
  4. Repeat the melting process with white chocolate and pour over hardened milk chocolate.
  5. Sprinkle with larger candy cane pieces.
  6. Place back into the refrigerator for an additional 30 min.
  7. Remove from fridge and break up into smaller pieces using a kitchen mallet/meat tenderizer until you achieve the sizes you would like.



                                                        (store at room temperature in an airtight tupperware container.)

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