- 1 cup(s) white chocolate chips
- 1 cup(s) semi-sweet chocolate chips
- 1 tbsp(s) Shortening
- 1/2 cup(s) crushed candy canes
- 3 tsp(s) Peppermint extract
Line an 8 x 8 baking pan with aluminum foil and spray it with a non-stick spray.
Crush approximately half a cup of candy canes. Sift out some of the powder and use mostly the nuggets.
Melt the white chocolate chips in a double boiler. (Microwaves don't always work with the white chocolate.) Put the double boiler on medium heat and stir constantly until melted and smooth. Add the peppermint extract and stir well. Then add the crushed candy canes. I add some of the sifted powder from the candy canes for an added boost.
Pour into the 8 x 8 pan and smooth it around until it's fairly level. Place it in the refridgerator for at least 15 minutes. The longer the better.
When solid, break into pieces of your choosing. Most people prefer pieces about 1 1/2" - ish.
Line baking sheets with wax paper.
Melt the semi-sweet chocolate chips in the microwave. Heat in 20-second intervals. Stir between each interval until melted and smooth. (usually about 2 minutes total).
Dip the bark into the chocolate however you prefer. I cover about a third to half of the bark. Place the dipped pieces on the wax paper and refridgerate for at least 1/2 an hour.
This is a small recipe. I find it easier to make small batches because the chocolates don't stay melted for very long.