
750g good quality (best you can afford) dark chocolate
750 g good quality (best you can afford) white chocolate
peppermint oil (not extract)
Candy Canes (crushed)
Rectangular Pan
Baking Paper (Waxed Paper)
Melt dark chocolate in glass bowl in microwave in 45 second bursts. Stir to evenly melt the chocolate. Don't overheat it. And don't over stir or you will end up with lots of air bubbles. MAKE SURE THERE IS NO WATER IN BOWL OR ON STIRRING EQUIPMENT.
Once chocolate is melted, add enough peppermint oil to taste minty. I figured 1/2 tsp or so.
Spread evenly over bottom of rectangular baking tray that has been lined with baking/waxed paper. Place in cool/cold place to chill.
Melt white chocolate in glass bowl in microwave in 45 second bursts. Stir to evenly melt the chocolate. Don't overheat it. And don't over stir or you will end up with lots of air bubbles. MAKE SURE THERE IS NO WATER IN BOWL OR ON STIRRING EQUIPMENT.
Once dark chocolate has almost set up firm, you can now spread the white chocolate over it and smooth it out evenly. Now quickly sprinkle the crushed candy cane pieces over the top of the white chocolate.
Let set up on the countertop overnight or in cool place. Next morning you can break into odd shaped pieces. I wore latex gloves so the warmth of my hands didn't melt the chocolate too quickly. It makes alot. Can be stored in fridge for over a month (if it lasts that long!)
Note: You can adjust the amount of chocolate to fit the amount of bark you need in the end. But, based on the number of requests for this recipe -- IT IS POPULAR. AND ADDICTIVE!!! Don't be fooled!
750 g good quality (best you can afford) white chocolate
peppermint oil (not extract)
Candy Canes (crushed)
Rectangular Pan
Baking Paper (Waxed Paper)
Melt dark chocolate in glass bowl in microwave in 45 second bursts. Stir to evenly melt the chocolate. Don't overheat it. And don't over stir or you will end up with lots of air bubbles. MAKE SURE THERE IS NO WATER IN BOWL OR ON STIRRING EQUIPMENT.
Once chocolate is melted, add enough peppermint oil to taste minty. I figured 1/2 tsp or so.
Spread evenly over bottom of rectangular baking tray that has been lined with baking/waxed paper. Place in cool/cold place to chill.
Melt white chocolate in glass bowl in microwave in 45 second bursts. Stir to evenly melt the chocolate. Don't overheat it. And don't over stir or you will end up with lots of air bubbles. MAKE SURE THERE IS NO WATER IN BOWL OR ON STIRRING EQUIPMENT.
Once dark chocolate has almost set up firm, you can now spread the white chocolate over it and smooth it out evenly. Now quickly sprinkle the crushed candy cane pieces over the top of the white chocolate.
Let set up on the countertop overnight or in cool place. Next morning you can break into odd shaped pieces. I wore latex gloves so the warmth of my hands didn't melt the chocolate too quickly. It makes alot. Can be stored in fridge for over a month (if it lasts that long!)
Note: You can adjust the amount of chocolate to fit the amount of bark you need in the end. But, based on the number of requests for this recipe -- IT IS POPULAR. AND ADDICTIVE!!! Don't be fooled!
