Peppermint Bark for $27.00 a pound, a bit high for me.
6 ounces (170 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
6 ounces (170 grams) white chocolate, coarsely chopped
1/3 - 1/2 cup (50 - 80 grams) crushed candy canes
Peppermint Bark: Line the bottom and sides of baking pan with aluminum foil, smoothing out any wrinkles.
Melt 6 ounces semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Then, melt 6 ounces white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.
Makes about 25 pieces. Preparation time 45 minutes.
You can make this for under $5.00 at home. A much better price than $27.00 and it will taste wonderful! The above recipe is from Joyofbaking.com
I added crushed peppermint to my white chocolate (almond bark) and then sprinkled more on top.
This is an A+ recipe!