Peppermint Bark
- Dec 12, 2017
- 1 min read
Ingredients 8 Oz Semisweet Chocolate 8 Oz white Chocolate 25 Small Peppermint candy canes 2 Tsp Canola Oil 1/2 Tsp Peppermint Extract Directions In a plastic bag, smash the candy canes to fine pieces. Lightly greases a 9x9 pan, and line with wax paper. Melt the semisweet chocolate, and add 1 tsp of canola oil, mixing well. Mix in 1/4 tsp of the peppermint extract. Spread the chocolate mixture evenly over the bottom of the prepared pan. Sprinkle half of the crushed peppermint candy over the top of the chocolate pressing lightly. Set in the refrigerator to chill for an Hour. Melt the white chocolate and add the remaining canola oil mixing well; Stir in the remaining peppermint extra and mix. Use a spatula to spread the white chocolate mixture over the semisweet chocolate mix. Press down with the spatula to create a seal between the layers. Sprinkle the remaining peppermint candy cane over the top, pressing into the chocolate. Refrigerate for an hour or until completely sett. Remove from pan and break apart to serve.
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