Peppermint Bark

Tami Vincent, from Kneaders, makes Peppermint Bark.

Peppermint Bark:


1.5 lb milk chocolate (the better the chocolate the better the bark)
1.25 lb white vanilla chocolate
1/2 lb of peppermint candies
1 parchment paper to fit sheet pan
1 sheet pan 18 inches by 12 inches

       ·         Melt milk chocolate to 120 degrees.  Stir continually.  Do not over heat or  chocolate will become gray and                     streaked.  

·         Place liner in pan. 

·         Pour milk chocolate into pan and spread even  with offset cake spatula. It helps to even out the chocolate by  shaking the pan slightly. 

·         Put in the fridge until chocolate is dry and shiny.  About 5 min. 

·         Melt white vanilla chocolate to 120 degrees. 

·         Once milk chocolate is dry, pour on the white chocolate.  Spread with offset cake spatula until smooth.   

·         Now add topping ½ lbs of crushed peppermint candies.  Spread on top of wet chocolate.   

·         Then drizzle with milk chocolate over the top. 

·         Place in fridge until dry and shiny. About 5 min.

·         Take out of fridge – divide  into big chunks.   Package in decorative bags.  

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