Two-Tone Peppermint Bark
Just package this delightful gift in cellophane bags and tie with festive ribbon.
Servings: 1-1/2 lb (750 g)
Ingredients:
| Nutritional Info | |
| Per 1 oz (30 g): about | - |
| cal | 162 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 4% |
-
12 oz (375 g) bittersweet chocolate, melted
3/4 tsp (4 mL) peppermint extract
12 oz (375 g) white chocolate, melted and warm
2 tbsp (25 mL) coarsely crushed candy canes or peppermints
Preparation:
Line 15- x 10-inch (40 x 25 cm) rimmed baking sheet with foil; grease foil. Set aside.
In bowl, stir bittersweet chocolate with peppermint extract. Spread to 10-inch (25 cm) square on prepared pan. Let stand just until set but not hard, about 15 minutes, 8 minutes in refrigerator.
Spread white chocolate over top; sprinkle with candy. Refrigerate until firm, about 1 hour. Break into chunks. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
In bowl, stir bittersweet chocolate with peppermint extract. Spread to 10-inch (25 cm) square on prepared pan. Let stand just until set but not hard, about 15 minutes, 8 minutes in refrigerator.
Spread white chocolate over top; sprinkle with candy. Refrigerate until firm, about 1 hour. Break into chunks. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Source
Holiday Celebrations: 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »