Put your hand up if you’ve seen peppermint bark on pinterest or in a magazine. Now keep your hand up if you’ve actually made it. Thought so. Are you like me? Always pinning and thinking of trying something new and then you just make old faithful. At Christmas I make rocky road until I can’t look at rocky road again on Christmas day.
It’s time to spice things up a bit and try something new……and this was super easy, maybe an extra step or two compared to rocky road but lots of fun and has the wow factor. Look out family and friends you’re getting peppermint bark this Christmas…..and I’m going to enjoy making it in my new kitchen.
I picked up these red tumblers for $3 at the supermarket and they will look gorgeous with some cellophane and christmas ribbon as a little gift.
In the meantime though I’ve popped it in a Christmas tupperware container (tupperware tragic, right here) and will try not to eat it all before retro daddy gets home.
So give this one a go this year……………….
- 1 bag white chocolate melts
- 1 bag milk or dark chocolate melts
- tsp vegetable oil
- about 8-10 candy canes
- Peel the plastic off the candy canes, place in a plastic big and work out some frustration with a chopping board and a rolling pin. You can chop them up finer than I have them but basically just break them up. Set aside.
- Melt the milk or dark chocolate melts for your lower layer. I do mine for 2 minutes and 30 seconds in the microwave on medium or medium high. Keep an eye on it and stir it once or two in between cooking.
- Add in a dash of oil and stir well.
- Pour into a lamington tin - either a tin lined with baking paper or a silicone form (no paper needed).
- Refrigerate for about 30 minutes until set.
- Now rinse out your bowl or use a new one and melt the white chocolate melts the same way. Add in the dash of oil.
- Now take the finest pieces of your crushed candy canes and stir into the white chocolate.
- Pour over your darker chocolate layer and top with the bigger candy cane pieces. Spread them out so you've got a nice even distribution.
- Refrigerate for at least 30 minutes or so then remove from the mould/tin carefully.
- Break up or cut up - I found breaking it up was much easier and either wrap up to gift or keep it in airtight container. It was freezing cold and raining today so I've left it out on the kitchen island but if it was a warm day I'd keep it in the fridge.