Peppermint Bark
By jh170208
A yummy seasonal treat, perfect for using up leftover Christmas candy canes and chocolate.
Ingredients
- 300g Milk Chocolate
- 300g White Chocolate
- 3 Peppermint Candy Canes
- Peppermint Flavouring (optional)
Details
servings 1
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly
Preparation
Step 1
Unwrap your candy canes and break into smaller pieces. Place these into a plastic freezer or sandwich bag, seal and smash with a rolling pin or pestle until only small pieces and dust remain. Set aside for now.
Step 2
Pour water into a saucepan and place on the stove to begin boiling. Break your milk chocolate into pieces and place into a glass bowl and place this over the saucepan of boiling water making sure that the water is not in contact with the bowl. Stir the chocolate until melted.
Step 3
Once the chocolate has melted pour it into a 20cm/8in square tin that has been lined with foil. Tilt the pan to ensure an even covering. Place in the fridge to chill for half an hour or until the chocolate has set.
Step 4
Once the chocolate has set, remove the pan from the fridge. Repeat Step 2 with the white chocolate and once melted pour it over the set milk chocolate. Tilt the pan to ensure an even covering and top with the candy cane pieces and dust. Place in the fridge to set.
Step 5
Once the peppermint bark has set remove from the fridge and take it out of the pan. You may now cut it into square pieces, or simply break it into irregular chunks.
If using regular eating chocolate you may need to add a teaspoon of oil to your melted chocolate to give it a glossy texture. For more of a peppermint flavour you can also add a few drops of peppermint flavouring while melting the chocolate.
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