Sunday, December 18, 2011

Peppermint Bark


*2 11 oz bags of Ghirardelli semi sweet chocolate chips
3 11 oz bags of Ghirardelli white chocolate chips
Pkg of 24 Red and green striped candy canes (broken into small pieces)


*Melt semi sweet chocolate chips in a double boiler and pour onto a foil covered cookie sheet spread evenly. Refrigerate to cool about 20-25 minutes.

While chocolate is cooling:
place unwrapped candy canes in a plastic bag and smash with rolling pin to break into small pieces.

Melt white chocolate in a double boiler. Mix candy pieces in melted white chocolate then pour over semi sweet chocolate and spread evenly. Cool in refrigerator for about 25 min or until set. Cut or break into bite size pieces.

*Optional

Tip: I had a bit of trouble with the bottom layer of chocolate separating from the top layer when breaking it into pieces... next time I might just skip the dark chocolate and go with just the white.