I hope you all had a wonderful Thanksgiving! I know today’s 12 Weeks of Christmas Cookies post is sliding in at the last minute, but I’ve been enjoying spending time with the family and haven’t had time to sit down at the computer until now. Anyway, this week I decided to do something simple – peppermint bark! Not only is it easy to make, but you can make it even more festive by using mini Christmas cookie cutters to make Christmas shapes out of the bark rather than simply breaking it apart by hand. Once finished, the peppermint bark can be stored in an airtight container in the refrigerator up to 2 weeks. Enjoy!
- 6 ounces dark chocolate, coarsely chopped
- 6 ounces white chocolate, coarsely chopped
- 2 tsp vegetable oil, divided
- 1/8 tsp mint extract
- 1/3 – 1/2 cup crushed peppermint candies or candy canes
Line the bottom of an 8″ baking dish with aluminum foil, making sure that some of the foil hangs over the edges of the pan. Combine the dark chocolate and 1 tsp vegetable oil in a double boiler over medium heat, and melt the chocolate. Stir in the mint extract, and then pour the chocolate into the prepared dish. Refrigerate about 30 minutes or until the chocolate has set.
Combine the white chocolate and 1 tsp vegetable oil and melt in the double boiler as well. Pour the white chocolate over the dark chocolate and spread until even. Sprinkle the crushed candies over the white chocolate. Refrigerate 30 minutes more or until the chocolate has set.
Remove the bark from the pan by lifting the edges of the foil. Cut out pieces of bark with a Christmas cookie cutter.