For best results, use high quality chocolate - 70% cocoa or above - do not use milk chocolate and use cocoa butter nibs for your white chocolate.
Course Snack
Total Time 2 hourshours
Author Terri @ Balanced Health and You
Ingredients
16ounceChocolate Bar - High Quality 70% cacao or above
16ouncePantry Cocoa Butter Chips
1cupPeppermint Candy
Instructions
Place peppermint candy in a heavy-duty freezer bag and cover with a towel. Pound bag with a meat mallet or rolling pin until finely crushed. Set aside. (This can be done in a food processor, if preferred).
Line a small, rimmed baking sheet with parchment paper. If necessary, dampen the bottom of the outer edges of the parchment paper to hold it in place.
In a double broiler, melt the dark chocolate until smooth. Transfer while warm and melted to parchment paper and spread with a plastic spatula until uniformly thick.
Thoroughly clean double broiler before melting the Pantry Cocoa Butter Chips. In a double broiler, melt the butter chips until smooth. Once smooth, stir in the crushed peppermint pieces until evenly distributed.
Pour the butter chip mixture on top of the dark chocolate layer. Spread until evenly distributed over the dark chocolate layer
Place baking sheet in the refrigerator for at least 2 hours. Once harden, break peppermint bark into pieces before serving or storing.