Peppermint Bark

Whether you make this in a double broiler or a microwave, everyone loves it, and I promise that I wont tell a soul 🙂

White Chocolate Only (the kind I eat, since I’m allergic to dark chocolate)–see recipe including dark chocolate further below

Ingredients:

• 2 pounds white chocolate (chips or bars broken into pieces)
• 6 candy canes (depending on how much you like – I use these sparingly.  Feel free to throw in more!)
• 1/2 teaspoon peppermint oil
• 1/4 teaspoon coconut oil (in a pinch, can also use canola oil)

To make:

1. Line a baking sheet (around 11 x 17 inches) with parchment and set aside
2. In a double broiler: Mix together chocolate and coconut oil, and melt chocolate, stirring constantly. (If you’re using a microwave, cooking times vary, but microwave for about a minute, then check, and microwave more as needed to melt)
3. Stir in peppermint oil and candy cane pieces to the  mixture, and pour mixture onto baking sheet
4. Place into fridge and allow to fully set for about 30 minutes.

White Chocolate and Dark Chocolate Peppermint Bark (the kind my husband eats 🙂 )

Ingredients:

• 1 pound white chocolate (chips or bars broken into pieces)
• 1 pound dark semi-sweet chocolate (chips or bars broken into pieces)
• 6 candy canes (depending on how much you like – I use these sparingly.  Feel free to throw in more!)
• 1/2 teaspoon peppermint oil
• 1/4 teaspoon coconut oil

To make:

1. Line a baking sheet (around 11 x 17 inches) with parchment and set aside
2. In a double broiler: Mix together semi-sweet chocolate and 1/8 tsp coconut oil, and melt chocolate, stirring constantly. (If you’re using a microwave, cooking times vary, but microwave for about a minute, then check, and microwave more as needed to melt)
3. Stir in 1/4 tsp peppermint oil and pour mixture onto baking sheet
4. Place in the fridge to “set”,  for 5-8 minutes.
5. Once semi-sweet chocolate is set, melt white chocolate in double broiler or microwave, adding same 1/8 tsp coconut oil before melting.
6. Once white chocolate melted, addd 1/4 teaspoon peppermint oil and broken candy cane pieces, and pour on top of semi-sweet chocolate.
7. Place back in fridge and allow to fully set for about 30 minutes.