In The Kitchen: Peppermint Bark
I had to get creative for this year's work Christmas gifts. You see, my agency is pretty small so I work with everyone there on a daily basis. Which means gifts for everyone. And since I am a bit disposable-income-challenged at the moment, I decided to make something sweet for everyone. Something sweet that wasn't too hard to make either. Enter the delicious and festive PEPPERMINT BARK.
With just five ingredients, peppermint bark is super easy to make. I found this recipe online that I've reposted below.
1 pound high-quality semisweet chocolate, broken into pieces
1 pound high-quality white chocolate, broken into pieces
2 teaspoons canola oil, divided
1 teaspoon mint or peppermint extract, divided
7 candy canes
- Line a cookie sheet with WAX (not parchment) paper.
- Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/2 teaspoon of the peppermint extract.
- Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
- Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/2 teaspoon peppermint/mint extract.
- Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in.
- Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.