The kids and I made the favors for our Christmas party this past Saturday. We tried out, and loved, a new recipe for peppermint bark and I had to share. This is so easy that kids, even as young as mine, can do it with you. Elle and Drew both loved crushing the candy canes and spreading out the chocolate. This would make for a great hostess gift in a glass jar paired with an ornament… tasty and a little different than the bottles of wine that your host is sure to receive.
You start with the basic ingredients seen above plus the tiniest bit of canola oil. You’ll need cookie sheets and wax paper and you can call it a day. The entire thing takes about 10 minutes including unwrapping the candy canes.
For our Chrismas party I tossed a bunch of both the white and semi-sweet into a Mariposa gravy boat that I love using for everything and everyone helped themselves!
Here’s the recipe:
1 bag (12 oz.) of semi-sweet chocolate chips or white chocolate chips
1.5 tsp canola oil
2 crushed candy canes (more or less depending on how peppermint-y you like the topping)
Here’s what you do:
Pop the chocolate chips and the oil into a microwavable bowl.
Microwave for one minute. Stir.
Microwave for another minute. Stir.
If it needs more time to become smooth put it back in for 30 more seconds.
Put a piece of wax paper over a cookie sheet and spread a layer of your melted chocolate on to the wax paper.
Sprinkle with candy cane pieces. Refrigerate for two-ish hours.
Break apart and serve. Send some to me. 🙂
The recipe I adapted this from called for peppermint extract but I opted out of that because I wanted a more mild peppermint taste. It also said that you could refrigerate one layer of the chocolate and then top it with a melted layer of white chocolate then pop it in the fridge again. The options are limitless…. my next bark recipe to try has apricots in it with dried cranberries! Yum!
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