I made my very first Christmas cookies of the year, and they just so happen to be a new recipe for me. I’m sure that Chocolate Peppermint Bark is an old favourite for many of you – and how could it not be? It’s layers of minty chocolate, which obviously equals amazing. I served these at last week’s Christmas party, along with my ultimate favourite Christmas cookies ever, Davy Crocketts. Here’s the (very simple) recipe for the chocolate bark.
Chocolate Peppermint Bark
2 (12 ounce) packages milk chocolate chips
2 (12 ounce) packages white chocolate chips
2 teaspoons peppermint extract
8 peppermint candy canes, crushed, divided
Line a 12×18 inch jelly roll pan with aluminum foil. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
Word of the day:
Vacillate: to waver in mind or opinion; be indecisive or irresolute; to sway unsteadily; waver; totter; stagger