Peppermint Bark
 Source Brown Eyed Baker Recipe Added: 11/30/2015
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Line a baking sheet with parchment paper; set aside. Place dark chocolate in a medium metal or glass bowl and set over a small saucepan of barely simmering water on low heat. Melt chocolate, stirring occasionally, until completely smooth. Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. (The melted chocolate doesn't need to cover the entire pan - a 9x13 rectangle.) Place the cookie sheet in the refrigerator. Place white chocolate in a medium metal or glass bowl and set over a small saucepan of barely simmering water on low heat. Melt chocolate, stirring occasionally, until completely smooth. Remove cookie sheet from the refrigerator and, using an offset spatula, spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to adhere. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month. |
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| Notes High quality white and dark chocolate is recommended (Ghirardelli, Lindt, Callebaut, Valrhona), but especially for the melting quality of the white chocolate. Do not use white chocolate chips. | ||||
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