Peppermint Bark

It’s about as festive a holiday treat as the traditional, decorated sugar cookie. It looks beautiful, tastes delicious and is simple to create. With a duo of decadent chocolates further complemented by the distinct, refreshing taste of peppermint, what’s not to be jolly about?

From glo magazine’s kitchen to yours at home, we wish you a sweetly precious—and delicious—holiday season.

Ingredients

8 ounces semisweet chocolate squares
8 ounces white chocolate squares
2 teaspoons canola oil
½ teaspoon peppermint extract
40 peppermint candies, crushed

Directions

  1. Grease a 9×9-inch pan and line with waxed paper.
  2. Break the semisweet chocolate into pieces and place with 1 teaspoon of the canola oil in the top of a double boiler over simmering water. Stir frequently and avoid scorching.
  3. When the chocolate is melted, stir in ¼ teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan.
  4. Sprinkle half of the crushed peppermints over the chocolate layer, then refrigerate until hardened, about 1 hour.
  5. Break the white chocolate into pieces and place with the remaining 1 teaspoon canola oil in the top of a double boiler over simmering water, stirring frequently.
  6. When the chocolate is melted, stir in the remaining ¼ teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly.
  7. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened.
  8. Once hardened, remove from pan and break into small pieces to serve.

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