Enjoy these classic christmas treats that both easy and fun to make.
Ingredients
6 ounces semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil (or any flavorless oil)
FYI- do not use Extra Virgin Olive Oil; this really affects the taste.
6 ounces white chocolate, coarsely chopped
1/3 - 1/2 cup crushed candy canes
Directions
Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles.
Melt the semi sweet chocolate with 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 30 minutes, or until the chocolate has set.
Then, melt the white chocolate with the remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer.
Sprinkle the crushed candy canes evenly over the white chocolate.
Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Melt the semi sweet chocolate with 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 30 minutes, or until the chocolate has set.
Then, melt the white chocolate with the remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer.
Sprinkle the crushed candy canes evenly over the white chocolate.
Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break, or cut (breaking works better), the bark into small irregular pieces.
Store in an airtight container in the refrigerator for up to two weeks.
Store in an airtight container in the refrigerator for up to two weeks.
Makes about 25 pieces. Preparation time 45 minutes.
Happy Munching!
No comments :
Post a Comment