Why pay outrageous prices for peppermint bark in the store when it is so easy to make this holiday treat at home? Packaged in a cute tin, it makes a wonderful gift as well. Kids love to help spread the melted chocolate and smash the candy canes for the topping.
- Place candy canes in a freezer-strength ziplock bag and wrap with a dish towel. Using a heavy pan or a rolling pin, smash candy canes to little bits on a sturdy, non-dentable surface (like the driveway, patio or garage floor…my kids love this part). Or you can chop them up in your food processor. Set aside.
- Place the semi-sweet chocolate chips in a large microwaveable bowl. Heat in the microwave for 1 minute at 50% power. Stir. Heat again for 1 minute at 50% power. Stir until smooth and completely melted and almost room temperature. Alternately, you can melt the chocolate over a double boiler and remove to cool bowl and stir until chocolate is barely warm. Add 1 teaspoon of peppermint extract and spread chocolate on a baking sheet lined with waxed paper to about a 13 x 17 inch rectangle. Place tray in the freezer to set chocolate.
- Meanwhile, melt white chocolate in the microwave for 30 seconds at 50% power. Stir. Heat for another 30 seconds at 50% power. Stir until chocolate is melted and smooth and cooled to room temperature. Stir in 1 teaspoon of peppermint extract. Remove semi-sweet chocolate from the freezer. Spread white chocolate over the top of the semi-sweet chocolate, all the way to the edges. Sprinkle with chopped candy cane bits and press them in slightly to make sure they stick. Return the pan to the freezer for about 15-30 minutes, or until chocolate is set. Snap candy into large shards and package as desired.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.