Peppermint Bark – Williams Sonoma Knock Off!
I love the “peppermint” part of peppermint bark, so in addition to smashing up bunches of candy canes to sprinkle over the top (which coincidentally is a great way to get out a little holiday aggression or stress over not being able to find the perfect gift for your brother-in-law…don’t worry Ryan, I found something good!;)
I swear I don’t have a lot of holiday agression, but who doesn’t love getting to smash something in the kitchen (or otherwise)?!?! I highly suggest smashing and not cutting. Partially because smashing is a great time, but also because half the fun is in the irregular, cracked pieces.
Recipe: Peppermint Bark
- 16 oz good quality dark chocolate
- 2 teaspoons peppermint extract (divided)
- 16 oz good quality white chocolate
- 4 large candy canes or 10 mini candy canes + 1 large or 3 small
- Prepare a jelly roll pan by lining it would aluminum foil.
- Melt dark chocolate over a double boiler set to medium low heat. Add 1 large or 3 small candy canes roughly smashed.
- Spread melted chocolate onto foil lined pan in a single, uniform layer. Refrigerate until almost set, about 15 minutes.
- In a clean bowl, melt white chocolate over a double boiler set to medium low heat. Pour over almost set dark chocolate and smooth out.
- Crush candy canes (a rolling pin works great!) in a plastic bag. Sprinkle pieces over the top of the bark. Refrigerate until fully set.
- Keeps well in the fridge for a couple weeks.
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