Monday, December 17, 2012

12 days of christmas baking - day 11: peppermint bark

Milk Chocolate and White Chocolate Peppermint Bark via design. bake. run.

i was short on time this morning so for the 11th day of my christmas baking, i went with a no-bake holiday classic. yes, the ever so popular peppermint bark. typically you could just use white chocolate but today i decided that i'd do some milk chocolate version as well. i guess i could have combined both all in one so you get a little bit of each, but instead i did them separately. these are so good especially if you're a chocolate lover. the peppermint adds that nice christmas-y and festive feel to these chocolates. they really are delish! plus, it's so easy to make, you cannot pass up making these this holiday season.

below's the recipe should you be interested. i say go ahead and make some yourself! enjoy. :)

Black & White Peppermint Bark via design. bake. run.
we love peppermint bark. this classic christmas candy is perfect for any day of the week or gift-giving... and they're so easy to make too!

Chocolate & White Chocolate Peppermint Bark via design. bake. run.
here's another shot of these delicious peppermint bark :)

black & white peppermint bark
recipe adapted from all recipes

8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
1/2 teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies or 6 candy canes, crushed

  1. Lightly grease a 2 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
  2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
  3. Repeat the steps above for the white chocolate portion.

note: if you want to make them all in the same pan (similar to ghirardelli's), then instead of prepping 2 pans, use just one and pour the white chocolate mixture on top of the semisweet one (just make sure you cool the semisweet mixture completely first). then wait until they're set before breaking them. enjoy! :)

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