Peppermint Bark Candy (My Famous Candy Recipes) by A B Mac

Author:A B Mac
Language: eng
Format: mobi
Tags: IN DEVELOPMENT
Published: 2013-03-06T08:00:00+00:00

Photo used by permission from Chrissy Kery

Melt the chocolate slowly over low heat stirring continuously.

Photo used with permission of F Iverson

Set aside at room temperature until firm, about 1 hour. Break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

Chocolate Peppermint Bark

Personal Photo album

Ingredients for Chocolate Peppermint Bark

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces 1 1/2 teaspoons peppermint extract 1 pound good-quality white chocolate, chopped into 1/2-inch pieces 3 candy canes or 12 round hard peppermint candies, crushed

Preparing Ingredients

Prepare a 9-by-13-inch pan or glass dish by buttering lightly or use a cooking spray so the candy does not stick to the pan. This will allow you to remove the candy without difficulty and break it into pieces of your size choice.

Put all but 3/4 cup of the semisweet chocolate in a sauce pan and stir until the chocolate is melted. Gradually stir the reserved 3/4 cup semisweet chocolate pieces into the saucepan, a few pieces at a time, until all of the chocolate is melted.

It may take several minutes to melt the chocolate, so be patient. You want to stay with your project so the chocolate melts but does not burn.

Stir 3/4 teaspoon peppermint extract into the chocolate, mixing well. Pour the chocolate mixture into the prepared baking dish and spread in an even layer. Set aside at room temperature while you prepare the white chocolate.Put all but 1 cup of the white chocolate in a large sauce pan and on low heat to melt. Then add the remaining chocolate slowly so all of your white chocolate is melted.

Stir in 3/4 teaspoon peppermint extract, mixing well.

Pour over the semisweet chocolate and spread in an even layer.

Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate.

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