Projects & Recipes
Everyone seems to have their own way to make peppermint bark and so do I. I have chosen not to use mint extract at all, so save that for your old school hard candy. Now remember I am baking for a tribe of children so feel free to cut the recipe in half. My secret is dun dun dunn… crushed Andes mints. And, here is how I roll.
What you will need:
1 & a half bags of Andes mint chips
1 bag of milk chocolate chips
1 large full block of white chocolate almond bark
4 crushed candy canes
Doing the deed:
In a bowl dump in Andes chips & milk chocolate. Temper in microwave for 2 minutes then stir until smooth and creamy. Line a cookie sheet with wax paper. Pour and spread tempered chocolate to fill the sheet. Put to the side to cool and set completely, around 30 minutes or so. You could also place in the freezer for 4 to 5 minutes to quick set the chocolate. Crush 4 candy canes in a bag and have handy. Cut up white chocolate and temper in a bowl just as you did the milk chocolate. Pour over your cookie sheet of set milk chocolate and spread out. Sprinkle candy cane bits on top and set to the side to set to firm or hit the freezer again. Cut up or break into pieces and enjoy. Happy Holidays!