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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) crushed candy canes |
6 ounce(s) semi sweet chocolate chips |
2 teaspoon(s) vegetable oil |
6 ounce(s) white chocolate |
Directions:
1. Peppermint Bark: Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles.
2. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl
3. placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
4. Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate
5. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
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