We asked you for your fave Christmas recipes… and reader Hazel sent us this fab idea! Perfect to make for a prezzie, or as a cool Christmas treat!
Hazel says:
Peppermint Bark is easy and fun to make, and it looks great as a gift in a cute little box or bag. Enjoy!
You will need…
12oz (340g) dark chocolate, finely chopped
12 oz (340g) white chocolate, finely chopped
4tsp sunflower oil
1/4-1/2 cup of crushed peppermint candy cane
(Note: white chocolate varies in quality; make sure yours is made from cocoa butter or it won't melt correctly.)
To make…
* Line a 9"x12" cake tray with parchment paper; leave enough to go over the edges, as this will help to lift out the hardened bark.
* Put two teaspoonfuls oil into a bowl with the dark chocolate and gently melt over a pan of simmering water.
* When chocolate reaches a smooth, pouring consistency, pour it into your lined cake tray, spreading it evenly across the base.
* Refrigerate for twenty-five minutes or until hardened.
* Place set chocolate on the counter while you begin to melt white chocolate.
* Put two teaspoonfuls of oil in with the white chocolate and melt it slowly using the same method as above.
* When the white chocolate is fully melted, spread it evenly on top of cooled dark chocolate and sprinkle the crushed candy cane on top. You can add as much or as little crushed candy as you like.
* Bang tray on counter a couple of times to stop all the candy cane from falling off when you cut it up!
* Place peppermint bark in the fridge for another half hour at least.
* Once hard, remove from fridge, lift from tray and cut up on a cutting board.
This recipe makes around 25 medium sized pieces and can be stored in an air-tight container in the fridge for around two weeks… that is, IF you can resist eating it all right away!
Cathy says:
I love the look of this… and it seems reassuringly simple to make, too! Have YOU got a favourite Christmas recipe? COMMENT BELOW to tell us more!
Peppermint Bark is easy and fun to make, and it looks great as a gift in a cute little box or bag. Enjoy!
12oz (340g) dark chocolate, finely chopped
12 oz (340g) white chocolate, finely chopped
4tsp sunflower oil
1/4-1/2 cup of crushed peppermint candy cane
(Note: white chocolate varies in quality; make sure yours is made from cocoa butter or it won't melt correctly.)
* Line a 9"x12" cake tray with parchment paper; leave enough to go over the edges, as this will help to lift out the hardened bark.
* Put two teaspoonfuls oil into a bowl with the dark chocolate and gently melt over a pan of simmering water.
* When chocolate reaches a smooth, pouring consistency, pour it into your lined cake tray, spreading it evenly across the base.
* Refrigerate for twenty-five minutes or until hardened.
* Place set chocolate on the counter while you begin to melt white chocolate.
* Put two teaspoonfuls of oil in with the white chocolate and melt it slowly using the same method as above.
* Bang tray on counter a couple of times to stop all the candy cane from falling off when you cut it up!
* Place peppermint bark in the fridge for another half hour at least.
* Once hard, remove from fridge, lift from tray and cut up on a cutting board.
This recipe makes around 25 medium sized pieces and can be stored in an air-tight container in the fridge for around two weeks… that is, IF you can resist eating it all right away!
Cathy says:
I love the look of this… and it seems reassuringly simple to make, too! Have YOU got a favourite Christmas recipe? COMMENT BELOW to tell us more!
I do have an amazing and easy recipe for mini chocolate puddings (actually chocolate truffles with white chocolate "icing" and decorations) but I don't have pictures of me making them and I don't know if I have the money for ingredients with Christmas coming up and if I can make them before my sister comes home when I will be confined to my room because I can't face her. Plus, as my brother has just found out he's gluten, wheat and lactose intolerant, it might be a bit cruel to make delicious snacks that he can't eat.
ReplyDeleteBlue. :-/