- Spread 1/3 of the peppermint candy over a 9×13-inch baking pan lined with wax paper.
- Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
- Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
- Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.
Cook’s Notes:Substitute almonds for candy and substitute almond extract for peppermint extract to make almond bark.An easy way to break the bark once hardened is to cover the bark and use a hammer to break it into pieces.
Editor’s Note:Do not add water-based or alcohol-based flavorings to melted chocolate, or the chocolate could seize up and become clumpy and hard.
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