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Peppermint Bark

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INGREDIENTS

  • 12 ounces semisweet chocolate, chopped into 1/2-inch pieces
  • 1-1/2 teaspoons peppermint extract, divided
  • 1 pound white chocolate, chopped
  • 3 candy canes, crushed

INSTRUCTIONS

  1. Line a 13 x 9-inch pane with aluminum foil, shiny side up; smooth out any wrinkles.
  2. In the top part of a double boiler, melt semisweet chocolate, a little at a time, until all melted.
  3. Stir 3/4 teaspoon peppermint extract into chocolate and quickly pour into prepared pan. Spread in even layer. Set aside to cool, approximately 10 minutes.
  4. In the top part of a double boiler, melt white chocolate. Stir in remaining 3/4 teaspoon peppermint extract. Pour over chocolate in pan.
  5. Immediately sprinkle crushed candies on top, pressing into chocolate. Set aside to cool, approximately 1 hour.
  6. Lift bark out of pan with foil and break into pieces.
  7. Store in an airtight container at room temperature for up to 2 weeks.