To keep the candy from coming off on your hands when breaking it apart, put baggies over your hands or a sheet of plastic wrap over the top of the candy. That way none of the dust gets between the big attractive pieces and the chocolate to keep them from adhering. To keep the candy stuck into the chocolate, I take the above commenter’s suggestion of a strainer one step further and strain the dust out of the crunched candy before putting it on the bark. I put the white chocolate (not mixed with candy) in a zipper bag, cut off a corner, and pipe it over the dark chocolate, then carefully spread it to cover. This is tricky if (like I do) you use non-chip chocolate that needs to be tempered. To keep the layers from separating, I spread the white layer on top of the dark layer while it’s still wet. I too have had the layer-separation and detached-candy problems, and here’s how I’ve solved them: *if white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.įiled Under: Desserts Tagged With: candy canes, Chocolate, Christmas, Cookies, Holiday Store any left over bark in a ziplock bag and place in the freezer. Remove parchment paper and break into pieces. You should now have a solid sheet of peppermint bark. Remove from freezer and gently lift the whole mixture from the pan with a butter knife. Top off with remaining crushed candy cane and gently pat down with the back of a spatula. Spread white chocolate as quickly as possible. Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer. Allow the white chocolate to slightly cool for a minute. While chocolate is still smooth, stir in half of the crushed candy cane mixture. Repeat the same melting process with the white chips. Spread melted chocolate as evenly as possibly into lined pan. Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth. Pour (brown) chocolate chips in a microwave-safe bowl. Line the bottom of a 9×13 pan with parchment paper. Happy Holidays! Enjoy!ġ bag of chocolate chips (any kind you like)Ģ4 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces If you are looking for an easy to make Holiday treat to make as gifts or to have on hand when guests come over this is a great recipe for you – freezes well too. Some peppermint bark recipes only use white chocolate but I prefer the combination of both brown and white. In fact, my daughters made this last batch with my supervision and I must say… they did a fabulous job! In fact I think their bark looks better than Harry and David’s, Williams-Sonoma, and Neiman Marcus’ because it is homemade and made with 100% love. It is one of my favorite Christmas recipes because of how simple it is. I love peppermint bark for so many reasons.
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