DIY Chocolate Peppermint Bark
We're in full Christmas mode now so here's a post from last year that is so easy to make we thought it might be helpful for some last minute goodies to share. Anything chocolate is well appreciated in the Morgan household and hopefully for all of our foodie friends as well. Happy Holidays everyone!
Makes: 36 pieces
Prep: 15 minutes
Refrigerate: 2 hours
INGREDIENTS:
1 ½ pounds bittersweet chocolate or chocolate chips
1 t peppermint extract
8 candy canes broken into small pieces
PREPARATION:
1. Line a 15” X 11” X 1” baking tin with nonstick aluminum foil
2. Melt chocolate in a large bowl set over a pot of gently simmering water stir chocolate until smooth. Remove bowl and allow to cool for 3 minutes.
3. Stir in peppermint extract and spread chocolate with some texture onto the aluminum foil. Scatter the pieces of candy cane onto the chocolate. Refrigerate for 2 hours.
4. Invert cooled pan over cutting board and peel off foil. Break bark into 36 two inch pieces.
It can be stored in an airtight container at room temperature for up to 2 weeks.
Happy Holidays,
Tom and Anita
DIY Chocolate Peppermint Bark
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