Wednesday, December 21, 2011
Chocolate Peppermint Bark
2 cups semi-sweet chocolate chips
4 cups white chocolate chips
12 regular size candy canes, wrappers removed
Line a large lipped baking sheet with foil. Generously spray the foil with cooking spray.
In a large microwave safe bowl, melt chocolate chips for 1 minute. Remove from microwave and stir. Return to microwave and cook for another 30 seconds. Remove and stir. Repeat this until the chips are completely melted and smooth. Spread chocolate on the greased foil. Place in the refrigerator for 20 minutes until chocolate has hardened.
Crush 10 candy canes in a large Ziploc bag while the chocolate is in the fridge. If you are too impatient for the old crush-in-the-bag-with-a-rolling-pin-trick, then you can pulse candy canes in the food processor. Do not turn the canes into dust, but rather, tiny bits. Crush the remaining two candy canes separately and set aside.
Melt the white chocolate in the microwave repeating the same steps as the chocolate. Stir till smooth. Add the 10 crushed candy canes to the white chocolate and stir to combine.
Remove the hardened chocolate from the fridge. Pour the white chocolate with candy cane bits on top of the chocolate and spread. Sprinkle the extra two candy canes on top of the white chocolate (you may need to lightly press them in with your hands).
Refrigerator for 1 hour or until completely hardened. Remove from fridge. Gently peel all the bark off the foil. Then break or cut into uneven misshapen pieces. Enjoy!