PEPPERMINT BARK

I love the Williams Sonoma Peppermint Bark that comes out every Christmas, but I don’t love the price. I feel it’s really expensive. So I tried to make my own and it turned out great. I actually prefer mine because I load it with crushed candy canes.

It’s great to have around the holidays and makes a great gift.

PEPPERMINT BARK

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Course Dessert

Servings 500 grams

Ingredients

1 cup dark chocolate
1 tsp peppermint extract
1 cup white chocolate
2 tbsp crushed candy canes

Instructions

Tape parchment paper to your countertop or a baking sheet. I prefer counter top, it's easier to spread the chocolate.
Fill a pot half way with water and bring to boil. Place a heat proof glass bowl onto of the pot. This is your double boiler.
Add the dark chocolate and peppermint extract and let the chocolate melt. Stir with a spatula to help it melt.
Once melted, remove bowl from the pot with oven mitts. The steam will escape and burn you, so be careful.
Pour the chocolate onto the parchment paper and spread evenly into a rectangle shape making it ¼cm thick. Let cool completely. It should be hard.
Repeat same melting process with the white chocolate.
Pour onto the dark chocolate and spread evenly.
Sprinkle with crushed candy cane and let cool.
Once cooled, meaning it should be completely hard – no soft spots. Break or cut the bark into pieces.
Store in an airtight container or decorative box.