Peppermint Bark

I'm not a huge fan of white chocolate and I'm not a huge fan of peppermint...so you might be asking yourself... "why in the world did Lynn make peppermint bark?" Well I'll tell you why...1.) Remember I'm trying to make 10 different holiday goodies?? I can't only make cookies! 2.) It's very festive and 3.) because I wanted to. Those are good enough reasons, right?

A lot of you probably have a holiday party to attend or you're throwing one yourself. Peppermint bark is a good snack to bring or serve! It can also make a great gift in a pretty little holiday tin! It's really easy and you can make as much or as little as you'd like.

I chose this recipe from Joy of Baking since it also uses semi sweet chocolate along with white chocolate. I know I said I'm not a fan of white chocolate or peppermint but I actually ended up liking this! Try it, you'll like it!

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

Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles. Melt the 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 the 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.