Thursday, December 20, 2012


  While hubby goes hunting, I get domesticated.
He was gone for 3 days on an out of town duck hunt so I had a little extra time on my hands.

 In my search for new holiday items to try and share, I came across peppermint bark. 
Unlike the average bark you see around the holidays that was laid on a sheet and unevenly divided, this bark looks to good to be coming out of my kitchen! When I saw this recipe with a mix of chocolate and white chocolate, I knew I wanted to try it. 

via pinterest
I pinned this recipe weeks ago and was able to find an identical mold on Etsy. Unfortunately it came from China so it was a few weeks before it got here.

8oz brown chocolate (your favorite)
8oz white chocolate
2 tsp vegetable oil, divided
1/2 tsp peppermint extract, divided
candy canes or peppermint candies, crushed
The recipe didn't say how many peppermints to use so I just used my own judgement. At first I used a chopper to crush them but it was doing it too finely. Another way is to place the peppermints in a baggie and beat with a meat tenderizer (or heavy object). After you beat the peppermints, sift the excess peppermint "dust" out.
 In a heat safe bowl, add brown chocolate and half of the vegetable oil. I used semi-sweet chocolate. Melt chocolate at 50% power in 30 second intervals. Stir well after each heating. When fully melted, stir in half of the peppermint extract. Pour chocolate into mold and spread out evenly.  I used a small spoon to divide among my snowflake mold. Sprinkle with a small amount of candy cane pieces, preferably some of the smaller pieces. Transfer to the fridge for 30-60 minutes or until fully set and hardened.
 Repeat melting process with white chocolate: white chocolate plus 1 tsp vegetable oil in a heat safe bowl. Heat at 50% power in 30 second intervals, stiring well each time. Add the remaining 1/4 tsp peppermint extract, stir well. Pour over brown chocolate, or divide equally among molds or shapes. Tap tray or mold to spread chocolate out. Sprinkle with remaining candy cane pieces. Transfer to the fridge for an additional 30-60 minutes or until fully hardened.

  Carefully remove chocolate from molds, serve and enjoy!


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