Peppermint Bark
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.
Ingredients
- 16 ounce Chocolate Bar - High Quality 70% cacao or above
- 16 ounce Pantry Cocoa Butter Chips
- 1 cup Peppermint 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.