Peppermint Bark - Recipe from Price Chopper
Peppermint Bark
Layered white and milk chocolates topped with crushed candy cane pieces
Layered white and milk chocolates topped with crushed candy cane pieces
- Prepare a 9”x9” pan by lining with parchment paper or foil. Create flaps that hang over edges for easy removal. Set aside.
- In a medium microwave-safe bowl, heat half the white chocolate in 30 second intervals until melted and smooth. Immediately pour half of the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 20 minutes, or until the chocolate has set.
- In a medium microwave-safe bowl, heat the milk chocolate in 30 second intervals until melted and smooth. 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 20 minutes, or until the chocolate has set.
- Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for 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 2 weeks.
