So much time, so little to do. Strike that. Reverse it.
It is pretty easy once you get the hang of it!
Peppermint Bark Recipe (Yes, I multiplied this by 12.....I've got a golden ticket....!)
6 ounces milk chocolate, coarsely chopped ( I use chocolate chips, they work fine)
6 ounces white chocolate, coarsely chopped
2 teaspoons vegetable oil (helps the chocolate melt evenly, and stay the right consistency. Don't use too much, or the two layers won't stick together...batch one...)
2 teaspoons vegetable oil (helps the chocolate melt evenly, and stay the right consistency. Don't use too much, or the two layers won't stick together...batch one...)
4 teaspoons of peppermint extract (NOT MINT. Tastes like toothpaste!!! PEPPERmint only ;) Candy making is serious business, people.)
1/3 cup crushed candy canes (I crushed these in the food processor. AMAZING. really freaking loud, but it works. Or, the way I used to do it.....plastic bag....hammer.....go.) I didn't need close to 6 cups of candy canes for my 12 batches....anyone need dozens of candy canes?? Much less was about all that I seemed to need - just a good sprinkling on top.
Peppermint Bark: Line the bottom and sides of a 9 inch square baking pan with aluminum foil, smoothing out any wrinkles.
Melt the milk chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. (double boiler = amazing. heatproof bowl balanced over a bowl of simmering water = just fine)
Once it is melted and smooth, quickly add 2 teaspoons of the peppermint extract, and stir thoroughly. (It changes the texture...wants to like dry it out...so stir quickly to bring back original melted texture)
Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer.
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.
Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Again, add the other 2 teaspoons of peppermint extract at the end, once melted.
Immediately pour the melted white chocolate over the milk chocolate and tilt the pan so the chocolate is in an even layer.
Sprinkle the crushed candy canes evenly over the white chocolate. (Press down a bit so it sticks into the chocolate, and doesn't all fall right off when you go to break this into pieces)
Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil.
Peel back the foil and break the bark into small irregular pieces.
Store in an airtight container in the refrigerator for up to two weeks.
Makes about 25 pieces.
Pulled out of the pan, once chilled
....12 batches of bark....!