Easy Peppermint Bark

Ingredients

Instructions

Line the bottom and sides of an 9" x 9" square baking pan with non-stick aluminum foil.
Stir half white chocolate and 1 teaspoon of vegetable oil in a double boiler.
If you don’t have a double boiler, you can make your own by placing a metal bowl into a pot of boiling water.
Stir the chocolate as it melts with a heat-proof spatula.
Remove from over water. Stir in 1/3 crushed candy cane pieces.
Spread melted chocolate out on the parchment paper.
Place baking pan in the freezer for 20 minutes.
Melt the dark chocolate and 1 teaspoon of vegetable oil in a metal bowl placed into a pot of boiling water.
Stir the chocolate as it melts with a heat-proof spatula.
Pour dark chocolate mixture in long lines over white chocolate layer.
Using icing spatula, spread dark chocolate in even layer.
Place baking pan in the freezer for 20 minutes.
Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.
Immediately sprinkle the remaining crushed candy canes evenly over the white chocolate layer while it’s still warm and soft.
Gently press down on them to help them stick into the layer.
Place in the freezer for about 20 minutes, or until the chocolate has set.
Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil.
Break into suitable pieces, keep in the fridge for up to two weeks.
Peppermint bark is traditionally broken into chunks but if you want to cut into squares, dip your knife or cookie cutter in hot water.

cheese choco mom