Christmas Treats (Part 2)

If you missed Part 1 of this post, you really need to check it out. That toffee is way too good. 

But this peppermint bark? It is pretty amazing itself. 

Ingredients:

• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 8 peppermint candy canes
• Peppermint essential oil or extract (the EO is way better, but the extract is OK. It can make the chocolate grainy, though)

What To Do:

1. Unwrap the candy canes and place them in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are very small pieces.
2. Prepare a cookie sheet by covering it with smooth aluminum foil and either spraying it with cooking spray or brushing it with canola oil.
3. Melt the chocolate in the microwave on HIGH in 30 second intervals. Stir between heatings to make sure the chocolate doesn't burn.  Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to the edges and an even thickness. Once it is smeared around, tap it on the counter to get is even and to get the air bubbles out. Place the tray in the refrigerator, or outside to firm. 
4. While the dark chocolate firms, melt the white chocolate as you did the dark. Once it is done add 5 drops of the peppermint EO or 1 1/2 tsp of the peppermint extract. 
5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
6. While the white chocolate is still wet, sprinkle the candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.
7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand or cut into squares. Make sure that the chocolate is set before you begin cutting. If it is not firm the chocolates with separate. No bueno.