Tuesday, December 6, 2011

Carisse's INEXPENSIVE Peppermint Bark

  • 16 oz. Hershey’s mildly sweet chocolate
  • 16 oz. Ghirardelli white chocolate
  • 2 teaspoons peppermint extract
  • 4 to 5 regular-size candy canes, crushed
  • Pam/non-stick cooking spray

  1. Line a baking sheet (with raised edges) with foil, and spray with Pam.
  2. Melt dark chocolate in microwave (30 second intervals on high, stirring in between). I ended up doing 4 intervals.
  3. Spread evenly in pan.  Refrigerate until solid. 
  4. Melt white chocolate using the same method adding the the peppermint extract.
  5. Spread white chocolate mixture over dark chocolate layer (it is best to let the white chocolate cool a bit, so it doesn’t melt the dark chocolate and swirl layers together).
  6. Sprinkle crushed candy cane pieces on top, and refrigerate (or freeze) until solid. 
  7. Remove from cookie sheet, peel off foil layer, and chop into pieces.  Enjoy!

No comments:

Post a Comment