Author Notes: I made some home baked goodies to send off to family members for Christmas and as I was deciding on what to make, I picked up this recipe in the December 2013 issue of Family Circle on p. 108. —Tom and Anita Morgan
Makes: 36 pieces
Ingredients
-
1 1/2
pounds bittersweet chocolate or chocolate chips
-
1
teaspoon t peppermint extract
-
8
candy canes broken into small pieces
Directions
- Line a 15” X 11” X 1” baking tin with nonstick aluminum foil (or spray baking tin with an oil spray then add the foil)
- Melt chocolate in a large bowl set over a pot of gently simmering water and stir chocolate until smooth. Remove bowl and allow to cool for 3 minutes.
- Stir in peppermint extract and spread chocolate with some texture onto the aluminum foil. Scatter the pieces of candy cane onto the chocolate. Refrigerate for 2 hours.
- Invert cooled pan over cutting board and peel off foil. Break bark into 36 two inch pieces.
/34df7b39-9c3b-4b16-b628-392e4d01aab0--Chocolate_Bark-4kx4k-2MB_edited-1.jpg "Peppermint Bark Candy for The Holiday Season 2")
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Photo by cookingwithtomandanita.blogspot.com
/989e2be4-e0a5-4e57-a1a6-3b1161fcca14--Chocolate_Bark-4kx4k-2MB_edited-1.jpg "Peppermint Bark Candy for The Holiday Season 3")
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Photo by cookingwithtomandanita.blogspot.com
