Peppermint Bark

Peppermint Bark

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    ounces semi-sweet chocolate chips

  • 2

    teaspoons olive oil

  • 6

    ounces white chocolate chips

  • ⅓ - ½

    cup crushed candy canes

Directions

Line the bottom and sides of an 8 inch square baking pan with aluminum foil, smoothing out any wrinkles. Melt the chocolate chips and 1 teaspoon of olive oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set. Then, melt the white chocolate chips and remaining 1 teaspoon of olive oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks. Or freeze, for longer life.


Nutrition

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