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Day 4 and delightful…I love peppermint and Christmas – I think they go great together.
Creamy chocolate meets cool peppermint in a terrific addition to the assortment of goodies you enjoy or give this year.
This is delicious and simple to make. There are only 3 ingredients and you can store it in the freezer – make it now and have it ready to serve (or give) anytime over the next few weeks.
12 oz. SEMI-SWEET CHOCOLATE CHIPS
12 oz. BAKER’S WHITE CHOCOLATE SQUARES or WHITE BAKING CHIPS
6 oz. CANDY CANES, crushed (12 regular size)
Line a 9×13 pan with parchment paper.
Place semi-sweet chips in a microwavable bowl. Microwave for 1 min. Stir, microwave again for 30 seconds. Stir and repeat until all chips are melted and smooth.
Pour into prepared pan and smooth into an even layer with a rubber spatula. Place in freezer for 20 min.
Meanwhile, crush candy canes in a large plastic bag using a kitchen mallet or rolling pin.
After dark chocolate has frozen for 20 minutes, place white chocolate in another microwavable bowl. Heat until melted as you did with the dark chocolate.
Stir half of the crushed candy canes into the white chocolate right away. Let cool for a minute or two.
Spread white chocolate on top of dark chocolate layer. Sprinkle with remaining candy canes, use a spatula to press the candy down gently.
Freeze for another 20 minutes. Remove from freezer. Lift sheet of bark from pan, break into pieces. Store in a ziploc bag in the fridge or freezer.
*Don’t leave it in the freezer too long before breaking it into pieces. (Ask me how I know this!)
Adapted from Savory Sweet Life
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