CHOCOLATE PEPPERMINT BARK
Layers of smooth, silky, white chocolate and milk chocolate with a crunchy and minty contrast of candy cane pieces. Yum.
On Monday I’ll be attending my first ever Holiday Cookie Swap party! Everyone will bring 2 dozen cookies, enough for everyone to sample and bring home to their families. I’m not sure yet which cookies to make but I’ve been doing some research. I have a feeling that if I double the recipe these will be a hit.
6 oz milk chocolate
12 oz white chocolate
3 tsp vegetable oil (Don’t be alarmed by the addition of vegetable oil, it gives the bark a glossy finish and that snap when you break the pieces apart.)
1/3 cup crushed candy cane pieces
1. Line the bottom and sides of an 9″ x 9″ square baking pan with non-stick aluminum foil, smoothing out any wrinkles.
2. Melt the white chocolate and 2 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour half of the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.