![]() Store in an airtight container at room temperature for up to 2 weeks. Lift the bark out of the pan using the foil and break it into pieces. Set aside at room temperature until firm, about 1 hour. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Stir in the remaining 3/4 teaspoon peppermint extract pour over the semisweet chocolate and spread in an even layer. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water dry off the bottom of the bowl. Remove from heat, and pour the mixture onto the prepared baking sheet spread evenly. Stir pieces of candy canes and peppermint oil into the melted chocolate. Set aside at room temperature until almost set, about 10 minutes. With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. ![]() ![]() Firmly tap the dish against the counter to remove any air bubbles. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Wipe off any moisture from the bottom of the bowl. Do not rush this step: It may take up to 10 minutes to melt the chocolate. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Remove the bowl from the saucepan keep the steaming water over low heat. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Heat 1 inch of water in a saucepan over low heat until steaming. Don’t worry if you notice a bit of dark chocolate mixing with the white chocolate – just keep going, don’t try to fix it! The broken candy cane pieces will hide any thin spots.Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up smooth out any wrinkles. The melted white chocolate may also begin to melt the semisweet chocolate. Remove the bark from the freezer and break into pieces.īecause the semi-sweet chocolate will be frozen, the white chocolate will firm up faster.Place the baking sheet in the freezer for 30 minutes.Press the candy cane pieces into the white chocolate using a spatula. Sprinkle crushed candy canes over the top of the white chocolate while the white chocolate is still soft.Spread melted white chocolate out on top of the dark chocolate.Melt white chocolate pieces in the microwave according to the directions on the package.Crush candy canes while the semisweet chocolate is freezing. You can reduce the mess by placing candy canes in a plastic bag, seal it and then use a potato masher to crush the candy canes.Place baking sheet in the freezer for 30 minutes.Spread melted chocolate out on the parchment paper. An Offset Spatula is useful for spreading the melted chocolate out, but it isn’t necessary.Melt semisweet chocolate pieces in the microwave according to the directions on the package.Line a baking sheet with parchment paper.½ cup crushed candy canes ( 6 -8 candy canes).It makes a little over 1 1/2 pounds of candy, so you can easily split it up between two Christmas tins. This candy cane bark makes a lovely hostess gift or food gift for your friends and neighbors. You don’t even have to turn on your stove if you melt the chocolate in the microwave. ![]() It only requires 3 ingredients and there are no candy thermometers involved. Peppermint Bark is the easiest candy to make. It is quick and easy to make this bark candy. This easy peppermint bark recipe is made with only 3 ingredients.
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