I'm OBSESSED with all things mint chocolate. No. Seriously. It honestly might be my favorite part of the Christmas season- all the minty chocolately things come out to play.
In the past week, I've had mint M&Ms, Mrs. Field's Peppermint Sticks, a Starbucks Peppermint Mocha and a chocolate mint crinkle cookie from Panera. While my breathe may have benefitted, not so sure my waistline has....eh- it's the holidays. Calories don't count, right?
But anyways.....yeah, I'm a fan of mint chocolate. However, I've NEVER EVR made peppermint bark. I have no clue why not. Especially because it's SO. FRICKEN. EASY. 5 ingredients, no oven, mint heaven.
I split the recipe in half- the first half got poured into candy molds and the rest into an 8x8 pan.
What's your favorite Christmas treat?
Adapted from this recipe
What You'll Need:
- 1 bag Milk Chocolate Chips
- 1 bag White Chocolate Chips
- 4 tsp Shortening, divided
- 1 tsp Peppermint Extract, divided
- Candy Canes, crushed into pieces
What To Do:
- Place candy canes into a ziploc bag and crush into small pieces using a rolling pin. If you have a mesh strainer available, sift the candies to remove any peppermint "dust". DO NOT use a food processor- I did think and got sticky, nasty, peppermint clumps....not cool....
- Prepare your molds and/or pans. If using silicon molds, I don't think you'll need to do anything. I used plastic candy molds, so I sprayed them with Pam just to be safe. I lined my 8x8 with parchment paper.
- In a microwave safe bowl, combine milk chocolate, 2 tsp of shortening, and 1/2 tsp peppermint extract. Microwave in 30 second increments, stirring as you go, until melted and smooth. Pour into molds/pan. Jiggle them a little to spread everything else. Add a few small peppermint pieces on top of the milk chocolate. Cool in fridge for at least an hour.
- Once hardened, repeat with white chocolate. I kept my final ones in the molds overnight before I set them free, but a couple hours should be more than enough.
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