For some reason we have numerous recipes with pictures, which we never got posted to the blog. Amazing how life, with all its ups and downs, makes time on the computer less and less available. Need to try harder to get more recipes up so, we’re going to try and get all these older recipes posted and of course all the new and delicious ones too.
This peppermint bark is super simple and a must-have around the holidays. Yes, we had it back in December and here it is April and we’re just getting it onto the blog! What’s really nice is that there’s no real cooking involved, it’s all chocolate, so fun to do as a family activity or with the kids. Messy fingers all around to be cleaned up by hungry mouths.
- 12 ounces high quality white chocolate, discs, morsels or bars broken into pieces, divided
- 6 ounces high quality dark chocolate, discs, morsels or bars broken into pieces
- 1 1/2 tsp. coconut oil, or oil of your choice, divided
- 4 oz. Andes Peppermint Crunch Baking Chips
Line a baking sheet with a Silpat, aluminum foil, or parchment paper. Place half of the white chocolate in a microwave safe bowl along with 1/2 a teaspoon of the coconut oil. Melt in 15 second increments, stirring well after each heating. Heat and stir until smooth, making sure to scrape down the sides of the bowl so no scorching occurs. Pour the smooth chocolate onto the prepared pan and using an offset spatula, spread to a thin layer. Place the pan into the refrigerator until the chocolate is ALMOST set, about 15 minutes. While the first layer is in the refrigerator, heat the dark chocolate along with 1/2 teaspoon of coconut oil in the same manner as the white chocolate. Spread the dark chocolate over the almost set white chocolate and smooth with the offset spatula. Again place in refrigerator to allow the dark chocolate to ALMOST set. Repeat the process with the remaining white chocolate and 1/2 teaspoon of coconut oil. Once you spread the final layer of white chocolate and smooth, sprinkle on the Andes Peppermint Crunch Baking Chips and press them gently into the melted white chocolate.
Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the Silpat, aluminum foil or parchment. Break the bark into pieces as large or as small as you want. If you choose to cut into squares, allow the bark to warm to room temperature. Take a very long, sharp knife and allow it to warm up in a bowl of hot water. Wipe the water off the knife and then use it to cut the bark. Between each cut, wipe the knife and reheat it in the water as necessary.