I hope you're getting ready for a month of mouth watering goodies, inspiring decorations, and fun family activities because we have some great ideas hiding in our stockings to share with you!
We just finished baking up our first holiday batch of Peppermint Bark, and can't wait for you to start munching on this too!
One of my very favorite recipes is from the
Joy of Baking, it is my 'go to' website for all my holiday baking!
The recipe is listed below, but head over to her
Peppermint Bark page for some great tips
Peppermint Bark:
6 ounces (170 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
1/3 - 1/2 cup (50 - 80 grams) crushed candy canes
Peppermint Bark Instructions
Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles.
Melt the semi sweet chocolate and 1 teaspoon of vegetable 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 and remaining 1 teaspoon of vegetable 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.
Makes about 25 pieces.
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