Fresh Dish Foodie, Whitney, is preparing a simple recipe that will save you time in the kitchen so you can spend more time wowing your holiday guests. Today she’s making Double Chocolate Peppermint Bark.
This recipe layers white chocolate on top of semi-sweet chocolate and tops it with crushed candy canes. After layering, tap your bark on the counter to release any air bubbles and pop in the refrigerator to chill and set.
After breaking your bark into bite sized pieces, you can store it for up to two weeks in an airtight container in your refrigerator, but we doubt there’ll be many leftovers to save.
Get the full recipe here:
Ingredients:
- 1 (12-ounce) bag semisweet chocolate chips
- 1 (11- to 12-ounce) bag white chocolate chips
- 2 tsp vegetable oil
- ½ cup coarsely broken candy canes or peppermint hard candies (about 4 ounces)
Directions:
- Line 10 x 15-inch jelly roll pan with aluminum foil. In small saucepan, heat semisweet chocolate chips over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with heatproof rubber spatula. Remove pan from heat and continue stirring until all chips are melted.
- At same time, in separate small saucepan, heat white chocolate chips and vegetable oil over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with rubber spatula. Remove pan from heat and continue stirring until all chips are melted.
- Pour melted semisweet chocolate over foil in prepared baking pan. With rubber spatula, evenly spread melted chocolate to edges of baking pan.
- Pour melted white chocolate lengthwise over center of semisweet chocolate layer. With tip of rubber spatula, gently swirl white chocolate into layer of semisweet chocolate.
- Evenly sprinkle candy pieces over top of chocolate layers. Tap pan on work surface to remove any air bubbles. Refrigerate at least 45 minutes. Peel off foil, then break into large pieces. Store bark in airtight container in refrigerator for up to 2 weeks.
