December 26, 2010

Peppermint Bark

Yeah, I didn't exactly start my holiday baking until Christmas Eve.  Don't judge me. 

I think that everyone has at least tried Peppermint Bark at some point in their lives, but did you know it's super easy to make?  You could make some and dazzle your friends at a holiday party, or you could make some for your own party, or you could make some and give as gifts, or you could make some for yourself and eat it all, in secrecy, I'm just sayin.  You could.

Get a bag of Hershey's Special Dark chocolate chips and melt them using a double boiler (or do like me and get some water simmering in a pot, then put a heat proof bowl on top of that) and melt the chocolate slowly, stirring often until smooth.

Line a jelly roll pan or even a 9x13 in pan with wax paper and pour the chocolate on top.  Spread it out as evenly as possible.  Stick it into the freezer for 30 minutes.

Coarsely chop three bars of white chocolate (I used Ghirardelli and Nestle 4 ounce size bar) and begin to melt in the same way you melted the dark chocolate.

stir often

Little bit more

Now that's done.

Take the dark chocolate out of the freezer and working quickly, pour the white chocolate over the dark chocolate and spread it out. 

Next, put the crushed candy canes over the top and then press down slightly.  Pop this into the refrigerator for about another 30 minutes to an hour.  You want this to be completely cool before breaking.

Once cool, take your hand (or help it along by using a butter knife) and break it into pieces. 

Store in an airtight container.  I keep mine in the refrigerator but its not necessary.

What you'll need:

  • 1 bag (12 ounce) Hershey's Dark Chocolate chips
  • 3 bars (4 ounce each) white chocolate - the good kind.
  • Candy Canes - I used 50 of the mini individually wrapped ones, broken into pieces

Break the candy canes by putting them into a zip lock bag and hitting them with either a hammer or a frying pan.  Try not to break them into a powder, just break them into small pieces.
Using a double boiler, melt the dark chocolate until smooth.  Line a jelly roll pan, or a 9x13 inch pan with was paper and pour the dark chocolate onto the was paper.  Smooth out into an even layer.  Freeze for 30 minutes.
When the Chocolate has been in the freezer for about 20 minutes begin melting the white chocolate by using the same double boiler method.
Work quickly to pour the white chocolate over the dark chocolate and then sprinkle the broken candy canes over the top.  Press the candy canes into the white chocolate.  Refrigerate for at least 30 minutes to an hour until totally cooled.
Break the candy into pieces.  Enjoy.

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