peppermint bark printable recipe
ingredients:
two bags of chocolate chips (appx. four cups)
two bags of white chocolate discs (appx. four cups)
four teaspoons peppermint extract
six candy canes
directions
1. line a large baking sheet with parchment paper.
2. in a double boiler, melt one bag (two cups) of the darker chocolate (milk or dark). mix in one teaspoon of peppermint extract.
3. pour the melted chocolate onto the parchment and spread it out so it’s as thin as possible and covers as much of the parchment as possible.
4. repeat steps 2-3 with the second bag of darker chocolate.
5. put the tray in the fridge for 20-30 minutes until it’s cooled, hardened and doesn’t look shiny at all.
6. crush up the candy canes into tiny pieces. i chose to put them in a plastic baggie and crush them with a potato masher.
7. melt the first bag of white chocolate in the double boiler, adding the peppermint extract. pour it over the darker chocolate and spread it as thinly as you can without re-melting the bottom layer and making it messy.
8. repeat step 7 with the second bag of white chocolate.
9. while the white chocolate layer is still soft, sprinkle all the crushed candy canes into the top and press a bit so they stay in there.
10. put it in the fridge for at least two hours or overnight.
11. pick up the parchment and put the parchment (with chocolate on top) onto a cutting board. take a knife and start to break it up into cookie-sized pieces of bark.
