PLEASE BE MY VALENTINE: Peppermint Chocolate Bark
You won’t have to ask someone twice, “Will you be my Valentine?” With this sweet candy you’ll have a lot of, “Yes, Yes, Yes” responses.
This is not my photo -will take and post one as I make it again -for Valentine's Day.
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- 2 c
- (or 12 ounces) chopped dark chocolate, or baking chips
- 2 c
- (or 12 ounces) chopped white chocolate, or baking chips
- 40 small peppermint candy canes (can use any hard, peppermint candy).
YOU WILL NEED THESE INGREDIENTS TO MAKE THIS PRETTY RED, WHITE AND CHOCOLATE BARK
1Line a baking sheet with aluminum foil (I use the non-stick kind), and pour the DARK chocolate onto the sheet. Use an offset spatula or knife to spread it to a thin layer, a little more than 1/8" thick.
The chocolate doesn't have to fill up the entire baking sheet; it will be broken up later anyway.
2Place the baking sheet in the refrigerator to set the dark chocolate -while you prepare the candy canes and the white chocolate layer.
3NEXT, CRUSH THE CANDY CANES INTO SMALL PIECES. Place the unwrapped candy canes in a plastic bag and seal the top. Use a heavy rolling pin to crush and roll them until they're in very small pieces. Crush the candy right before you're ready to use them because they get sticky if left at room temperature very long. You can also use your food processor to crush them.
4Pour the crushed candy canes into a bowl and set aside while you make the White Chocolate layer.
5FOR THE WHITE CHOCOLATE LAYER: Melt the white chocolate in the microwave, and stir until it is smooth and entirely melted. Pour about three-quarters of the candy cane pieces into the melted white chocolate, and stir until they're evenly mixed.
6Remove the baking sheet with the dark chocolate from the refrigerator and spread the chunky white chocolate in an even layer over the dark chocolate.
Don't worry if you don't cover it precisely to every edge.
7ADD REMAINING PEPPERMINT CANDY PIECES: While the white chocolate is still wet, sprinkle the rest of the candy cane pieces over the entire surface.
Press down very slightly to ensure they stick. Place the baking sheet back in the refrigerator to set the chocolate (For approximately 30 minutes).
8Once the chocolate is completely set, break it into small pieces (You may want to cut it first then finish breaking it by hand -the choice is yours.).
9Serve it on a pretty plate, or place it in an air-tight container, til ready to eat. Also, you can put it in a zip-lock plastic bag and give as a gift. This peppermint bark is a "sweet" way to celebrate your Valentine.
10** NOTE: It is preferable to melt your chocolate on a low (50%) power setting, to avoid scorching or burning it. If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each interval. If your microwave does not have a turntable that rotates, manually turn the bowl each time you stop and stir the chocolate.
An estimate of the length of time it takes to melt the chocolate is about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds. Operate the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary.
Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted.
ALSO -you can melt the chocolate in a double -boiler, or in a bowl placed over a saucepan with simmering water. IMPORTANT: Don't get water in the bowl of chocolate -water makes it seize and won't work well!