Peppermint Bark
Ingredients:
12 oz semi-sweet chocolate chips
20 oz white chocolate chips
2 candy canes, coarsely crushed
7 candy canes, finely crushed
Crush the first 2 candy canes coarsely by placing them in a ziploc bag and pounding them with a pan or the flat side of a meat tenderizer. Set aside for the topping.
Crush the remaining 7 candy canes using the method described above until they form a fine powder. Or, pulse them a few times in a food processor until finely ground. Set aside for use with the white chocolate.
Melt the semi-sweet chocolate chips in a double boiler. If you do not have one, melt them in your microwave on high heat for 1 minute, at 30 seconds intervals, stirring well between each interval. If the chocolate is not completely melted, continue heating it in your microwave in 10 second intervals, stirring well between each interval, and being careful not to burn the chocolate.
Spread the chocolate in a parchment paper or foil lined 13x9" baking sheet. Place in refrigerator for 5-10 minutes or until almost completely set.
In the meantime, melt the white chocolate chips as you did the semi-sweet chips. Stir in the finely crushed candy canes. Spread the white chocolate candy layer mixture on top of the semi-sweet chocolate layer. Sprinkle with the coarsely crushed candy canes and lightly press them into the white chocolate layer. Refrigerate until set. Remove from pan and break into large pieces.
It's that easy!
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