Thursday, December 11, 2008

Peppermint Bark

A Martha Stewart Recipe


Makes 2 1/4 pounds or one 11-by-17-inch sheet

2 pounds white chocolate, chopped into 1/2-inch pieces
12 large candy canes
1/2 teaspoon peppermint oil


Line an 11-by-17-inch baking sheet with parchment, and set aside.

In the top of a double boiler, melt white chocolate, stirring constantly.

With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.

Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly.

Chill until firm, 25 to 30 minutes. Break into pieces, and serve.

Store in an airtight container in the refrigerator for up to one week.

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