Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Peppermint Bark




Source of Recipe


projo


List of Ingredients




12-ounce package semisweet chocolate chips
10-ounce package white baking chips
6 red-and-white peppermint candy canes, crushed between sheets of waxed paper with a meat mallet or hammer




Recipe



Line an 11-by-7-inch baking pan with foil. Do not grease. In a quart glass measuring cup or microwave-safe bowl, melt chocolate chips in microwave on high, about 1 1/2 minutes, until they can be stirred smooth. Or melt in a double boiler over (not in) simmering water. Spread evenly in foil-lined pan. Refrigerate 5 minutes but not long enough for the chocolate to get firm.

Meanwhile, melt white baking chips in a microwave on 50 percent power (not high) about 3 1/2 minutes or longer, until they can be stirred smooth. Watch carefully to avoid burning.

Drizzle or drop blobs of melted white chocolate over semisweet chocolate in pan and then spread evenly, being careful not to touch the melted chocolate until it cools a little. Sprinkle top with crushed candy, pressing in gently with fingers. Refrigerate until firm. When firm, remove from pan and cut into irregular shapes with sharp knife. Makes one pan of bark.