We all love receiving a tin of peppermint bark during the holiday season. This year, I decided to make my own — partly because the recipe appeared in my kitchen when I brought out the decorations. I call it a Tea Towel Recipe — it is printed on a towel I received for Christmas last year. Admittedly, I was a bit skeptical, but it was a success — the bark disappeared in less than a day. The only thing I might change about the recipe, is to use a larger pan than the 9″ X 9″ size listed in the recipe — only because I like my bark a bit thinner.
- 6 oz dark chocolate
- 12 oz white chocolate
- 3 tsp vegetable oil
- 10-12 crushed candy canes
Line the bottom and sides of a 9″ X 9″ square baking pan with nonstick aluminum foil
Stir half the white chocolate with 1 tsp vegetable oil in a double boiler.
Once melted, remove pan from over the water and stir in 1/3 of the crushed candy cane pieces in the melted white chocolate.
Spread the melted chocolate on the parchment paper and place the baking pan in the freezer for 20 minutes.
Melt the dark chocolate in a double boiler, stirring as it melts. Spread the dark chocolate on the (frozen and set) white chocolate, then return to the freezer for 20 minutes.
Repeat with another layer of white chocolate and sprinkle the crushed candy canes on top. Gently press them down to help them stick. Place in the freezer until the chocolate has set.
Break into pieces and enjoy!
