Swirled Peppermint Bark

By barbsjustagirl

A fun, festive bark recipe for the holidays! Use candy canes from Hammonds in Colorado for really good candy cane, peppermint flavor. www.hammondscandies.com

Ingredients

• 10 ounces semi-sweet chocolate, finely chopped or as chips
• 10 ounces white chocolate, finely chopped or as chips
• 4 ounces candy canes, crushed

Details

Servings 1

Preparation

Step 1

Line a 15x10x1 inch pan with two lengths o aluminum foil; there should be enough foil so that the entire inside of the pan is lined. Fold any overhanging foil back against the outside of the pan. Place the semi-sweet chocolate in one medium microwaveable bowl and the white chocolate in another.
Heat the semi-sweet chocolate in the microwave at medium (50%) power for one minute. Remove from microwave; stir thoroughly (about one minute). Microwave at 50% (medium) power for additional shorter intervals, stirring thoroughly after each, just until the chocolate is melted and smooth. Set aside at room temperature. Repeat melting instructions with white chocolate.
Pour the melted semi-sweet chocolate in a thin stream onto the bottom of the lined pan moving the bowel around as you do so. Try to keep the chocolate about one-half inch away from the edges. The melted semi-sweet chocolate won't cover the entire bottom of the pan, but that's ok; just get as large an area covered as you reasonably can. Repeat the pouring with the melted white chocolate, again covering as large an area as possible and trying to stay about a half-inch away from all edges.
Using a toothpick or flat knife, marble the chocolate together trying to fill in any gaps so that you have one layer of two types of chocolate that covers the bottom of the line pan. Don't marble so much that the two chocolates become blended together, and don't dig into the foil lining the pan! Sprinkle the crushed candy canes all over the layer of melted chocolate as evenly as possible.
Tear off a single sheet of foil about the length of the 15x10 pan. Place it directly on top of the candy canes you've sprinkled on the chocolate. Gently press down on the foil sheet to firmly embed the crushed candy canes into the chocolate layer. Leave the foil sheet on top of the bark and refrigerate the whole thing for about 30 minutes. At the end of that time the top sheet of foil should easily peel off the bark. If it doesn't refrigerate the bark about 10 minutes longer and then try again.
Once the top sheet of foil is peeled off, quickly break the bark into small pieces (I wear plastic gloves to do this as the heat of your hands can melt the candy if you don't work quickly enough). Place the bark pieces in an airtight storage container and refrigerate until 10-15 minutes before serving.