Thursday, December 9, 2010

Chocolate Peppermint Bark

I love flipping through Crate and Barrel's and Williams Sonoma's holiday catalogs, dreaming about one day owning an entire set of Christmas-themed dinnerware, cookware, and accessories. I also drool over all their seasonal treats. Last week, as I was drooling over chocolate and cookies in the catalogs I realized, "I can do that!" So here is my take on Chocolate Peppermint Bark.

Chocolate Peppermint Bark
1-12oz. bag white chocolate chips
1-12oz. bag semi-sweet chocolate chips (can substitute dark or milk chocolate)
1/2 c. crushed candy canes (about 4 regular sized candy canes)

Line a 9X9 baking pan with parchment paper. In a double boiler, melt one bag of chocolate chips until smooth. Pour chocolate into pan and spread evenly with a spatula. In the double boiler, melt the other bag of chocolate chips. Pour over first layer of chocolate and spread gently with spatula. Crush candy canes in a small food processor, or put in a heavy-duty ziploc bag and crush with a heavy skillet. Sprinkle crushed candy canes evenly over the chocolate. Place pan in freezer until chocolate has hardened. Remove chocolate from pan, remove any stuck parchment paper. Break into small pieces for serving. Stores for several weeks in airtight containers or ziploc bags.

This bark is easy to make and beautiful to bag up to give as little gifts to co-workers or teachers.

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