Peppermint Bark

Fri, 11 December 2020

Peppermint Bark

Chef: Krissy Gibson from Take The Cake

Ingredients:
400g dark chocolate, chopped (or use chips)
400g white chocolate, chopped (or use chips)
1/2 tsp. peppermint extract
8 candy canes, crushed

Method:
1. Line a baking sheet with parchment paper and set aside.
2. Melt your dark chocolate in a double boiler (or in the microwave, stirring every 30 seconds or so). Once the chocolate is smooth, stir in peppermint extract.
3. Pour onto prepared baking sheet and spread into an even layer. Refrigerate until set for about 20 minutes.
4. In a clean bowl, melt your white chocolate in a double boiler (this could also be done in the microwave instead, stirring every 30 seconds or so). Once the white chocolate is smooth, pour it over the dark chocolate, which has now set.
5. Generously sprinkle the crushed candy canes over it. Refrigerate until set, about 20 minutes.
6. Break into pieces using a knife or your hands. Store in a air-tight container in the refrigerator. Great to give as a gift!
7. You can also chill this in the freezer, for half the time. And if you cannot find peppermint extract, Crème de Menthe or Peppermint Schnapps could be used in a pinch.