HOLIDAY PEPPERMINT BARK
RECIPES
HOLIDAY PEPPERMINT BARK
This is such an easy and fun recipe when it comes to holiday treats. I modelled mine after the William Sonoma peppermint bark. I hope you enjoy it as much as we do at our home.
INGREDIENTS
HOLIDAY PEPPERMINT BARK
ingredients
2 cups dark chocolate chips
2 tbsp coconut oil
2 cups white chocolate chips
5 candy canes, smashed into small pieces
DIRECTIONS
Bring water to a boil in the bottom pot of a double boiler. Once it boils, add dark chocolate chips to the top of the double boiler. stir occasional with a spatula until chocolate is melted. Once the chocolate is fully melted add 1 tbsp of coconut oil and mix until disolved, transfer the mixture to a silicon or parchment paper lined baking sheet. Spread the melted chocolate out into a thin rectangle using the spatula.
Place the baking sheet with the chocolate in the fridge and allow it to cool. Allow it to cool for at least 30 minutes before topping with melted white chocolate to ensure the two colours don’t mix.
While waiting for the chocolate to cool, clean the pot that held the dark chocolate and the spatulas.
Break the candy canes in a mortar and pestle or put them in a ziplock bag and smash them with something hard.
Return the top of the double boiler to the stove and repeat the process with the white chocolate. Once the white chocolate has melted, remove the baking sheet from the fridge and pour the melted white chocolate over top of the dark chocolate. Use the spatula to spread the white chocolate on top. Do this with a light hand to avoid the dark chocolate melting and mixing with the white.
Top the chocolate with the smashed canes and return to the fridge.
After about an hour your bark should be cooled. Break it into small pieces and it’s ready to serve or be stored in the fridge for when company comes over.
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