The holidays are over and now we are all comatose from all the delicious food and gifts. If you aren’t sick of being in the kitchen, I have a wonderful recipe to use up all of your leftover candy canes! Peppermint bark is one of my favorite December treats. I make it every year. I find that it is a great way to use up the candy canes that we hang on our tree. It is also something I like to add in my holiday packages. It’s an easy way to make enough for a large amount of people. A layer of semi-sweet chocolate, with a layer of white chocolate, topped with crushed candy canes. MmmMMM!
- 6 ounces semi-sweet chocolate, coarsely chopped
- 1/2 teaspoon peppermint extract, divided
- 6 ounces white chocolate, coarsely chopped
- 2 teaspoons vegetable oil, divided
- 1/3-1/2 cup crushed candy canes*
Line an 8×8 inch baking pan with aluminum foil, with an over hang.
Melt the semi sweet chocolate with 1 teaspoon of vegetable oil and 1/4 teaspoon peppermint extract in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan. Tilt the pan so the chocolate coats the the whole pan in an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate is set.
Melt the white chocolate, remaining teaspoon of vegetable oil and 1/4 teaspoon peppermint extract in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate, making sure to tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the top of the still-hot chocolate. Place in the refrigerator for about 1 hour.
Remove the bark by lifting the foil up by the sides and place on a cutting board. Chop, or break the peppermint bark into irregular pieces. Store in an airtight container in the fridge for up to 2 weeks.
*I crush my candy canes by placing unwrapped candy canes in a ziploc bag. I place the sealed bag between layers of a dish cloth, and wack with my rolling pin until there are no big pieces left.
**This recipe is easily doubled, just use a 9×13 inch pan.
Source: Adapted from Joy of Baking