Monday, December 19, 2011

Chocolate Peppermint Bark

 
¼ cup  almonds, finely chopped
8-oz     semi-sweet baking squares, chopped
6-oz     white baking chocolate squares, chopped
½ tsp   peppermint extract
            red food colouring
⅓ cup  peppermint candies, crushed

Line and 8”x8” baking pan with aluminum foil. Spread almonds in pan; set aside. Place semi-sweet chocolate in microwave safe bowl. Microwave on high-setting for 1 minute; stir until smooth. If needed, microwave an additional 10 to 15 seconds (I melted my chocolate in a bowl over a pot of hot water). Pour semi-sweet chocolate over almonds. Allow to harden.
Repeat microwave instructions for white chocolate. Stir peppermint extract into white chocolate. Pour half of chocolate into a separate bowl and tint pink. Slowly pour white and pink chocolate over semi-sweet chocolate, gently swirl with a knife. Sprinkle top with crushed peppermint candies. Chill until firm, about 1 hour.

Use foil to lift candy from pan; break into pieces. Store tightly covered at room temperature. Makes about 1 pound.
And if that isn’t simple, I don’t know what is! Well folks we are officially in the last week before Christmas. I think it’s going to be a good week, busy, but good! I think Reggie and I are finally getting our tree tonight! Perhaps we’ll have to pull out some cookies and cocoa when we get home :)
xox

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