Peppermint Bark (Print Version)
# Ingredients:
01 -
2-3 full-size candy canes (about 24-36 grams), crumbled.
02 -
1/2 teaspoon mint extract, split into two parts.
03 -
1 1/2 teaspoons of coconut or vegetable oil, used in sections.
04 -
6 ounces (170g) bittersweet or semi-sweet chocolate, chopped into chunks.
05 -
12 ounces (339g) white chocolate, chopped into pieces and divided.
# Instructions:
01 -
Take an 8- or 9-inch square dish, cover it with foil or parchment paper, and keep it nearby.
02 -
Microwave 6 ounces of white chocolate with 1/2 teaspoon of oil for 20 seconds at a time. Stir in 1/4 teaspoon of mint extract and smear over the pan. Chill it for 10 to 15 minutes so it firms up but isn't fully set.
03 -
Warm up the semi-sweet chocolate with 1/2 teaspoon of oil until smooth. Mix in 1/4 teaspoon of mint extract, pour over the white chocolate layer, and refrigerate for another 10-15 minutes.
04 -
Melt the rest of the white chocolate with the last 1/2 teaspoon of oil. Spread it over everything, then sprinkle the crushed candy canes on top.
05 -
Chill for an hour in the fridge until everything hardens completely. Take it out of the dish and break into small pieces.
# Notes:
01 -
Stick with top-quality chocolate bars; avoid using chips.
02 -
Keeps fresh in the refrigerator for up to three weeks.
03 -
Make sure layers don't fully harden to avoid breaking apart.