I was flicking through a catalogue and saw the price of peppermint bark in a tin and realised that I need to keep making the stuff. At a fraction of the price from the store. You could make these with just red candy canes or a colour combination. They are super easy to make. If you live in a hot area keep it in the fridge. It’s sweltering here today and definitely not the day I’ll be touching chocolate but this recipe is so easy and fun and everyone in the family is going to want to help you make it! Enjoy!
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.