Peppermint Bark
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
24 Pieces
ingredients
- 1 (16 ounce) bag ck products candy kote cocoa dark chocolate wafers
- 1 (16 ounce) bag ck products candy kote white chocolate wafers
- 1 (7 ounce) box individually wrapped peppermint candy canes
- 1⁄4 teaspoon ck products peppermint oil
- 1⁄8 teaspoon ck products peppermint oil
- 1⁄2 teaspoon ck products peppermint oil
directions
- Unwrap the candy canes and place in a freezer Zip-Loc bag then place it in another Zip-Loc bag.
- Using a hammer gently break up the candy canes into small pieces.
- Line an 11x17 baking sheet with aluminum foil.
- In a microwave safe bowl melt the dark wafers on low or defrost for 2 minutes then stir.
- Continue to melt on low in one minute increments stirring well until completely melted.
- Add 1/4 tsp + 1/8 tsp peppermint oil to melted chocolate stirring well.
- Pour onto foil lined baking sheet.
- Let sit for approximately 15 minutes.
- Do not refrigerate and do not let harden more than 15 minutes.
- While dark chocolate is hardening melt white wafers in the same manner as the dark chocolate.
- Add 1/2 tsp peppermint oil to melted wafers and crushed candy cane, stirring to mix well.
- Carefully pour over chocolate layer in pan distributing evenly.
- Very gently spread white layer evenly over chocolate layer.
- Let harden overnight or at least 4 hours then invert upside down to remove foil.
- Break into irregular pieces, not too small.
- If you try to break them into very small pieces the white tends to seperate from the dark.
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Reviews
-
This turned out beautifully! I ended up selling it at a fund raiser but not before sampling lots of pieces. I used a high quality dark chocolate and white chocolate, I only added the peppermint oil to the white chocolate and I just pressed the candy into the top of the white chocolate to give it the same apperance as the one at William-Sonoma.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.