Peppermint Bark

The holidays are officially upon us and it is time to think about making treats for our neighbors and teachers. I usually spend the day making several varieties of cookie but this year I decided that I should try my hand at the holiday favorite Peppermint Bark. This recipe was made popular by Williams and Sonoma and for how simple it is to make it is robbery how much they charge for it. This recipe is quite simple and provides a big payoff for how festive it looks. I package mine in some cello bags with a printable label from Martha Stewart you can download them here.

Ingredients:

2 c. semisweet chocolate chips

2 c. white chocolate chips

8 candy canes

1. Unwrap candy canes and break up into the bowl of a food processor, pulse several times to grind up the candy leaving some larger chunks. If you do not have a food processor then put the candy in a bag and beat with a rolling pen.

  

2. Place a heat proof bowl over a pan of simmering water over medium heat to make a double boiler. Melt your chocolate. This can also be done in a microwave safe bowl in the microwave. Once the chocolate begins to melt make sure that you stir it about every 30 seconds so you do not scald your chocolate.

3. Pour the melted chocolate into a foil lines baking sheet then firmly tap the baking sheet on the counter several times to ensure that you get an even layer of chocolate. Refrigerate until the chocolate hardens (approx. 5 to 10 min).

4. Melt the white chocolate in the same manner that you melted the dark, then pour on top of the hardened dark chocolate. Again, tap the baking sheet firmly on the counter to achieve even coating.

5. While the white chocolate is still liquid sprinkle on the ground candy canes then press down on it slightly to ensure it sticks.

6. Refrigerate your candy for at least 30 min to make sure it is set then break apart into irregular shapes.