I am still alive and well despite my disappearance from the blog! I spent Thanksgiving break in New York and ever since I returned home, I have been trying to catch up with the everyday things. But it’s always like this at the end of the year, right? It feels impossible to catch up on routine tasks and there is always something new that needs to get done! The good news is there is always a lot of baking, cooking, and eating involved, so that keeps me grounded!
So in celebration of my return, I made peppermint bark. As I’ve described many treats before, this one looks and tastes fancier than it seems. It’s one of those quick recipes you rely on to impress guests or be the main attraction at a potluck! My office is having a secret santa holiday party and I was asked to bring something deliciously festive, so here it is!
- 1 bag – Godiva milk chocolate chips
- 1 bag – Godiva white chocolate chips
- 1 teaspoon – peppermint extract
- 10 mini candy canes, crushed
- 1 Microwave-safe glass container
- Cookie sheet
- Tin foil, shiny side up
- Ziplock bag
- Place tin foil (shiny side up) on a cookie sheet.
- Place all candy canes in a ziplock bag and crush them. Save for later.
- In a glass container, microwave the milk chocolate chips, in 30 second intervals, stirring in between with a spatula, until completely melted. Do not over-microwave or the chocolate will burn.
- Once completely melted, add 1 teaspoon of peppermint extract and mix well.
- Spread the chocolate mixture on the prepared cookie sheet/tin foil.
- Place in refrigerator for about 30 minutes.
- Meanwhile, microwave white chocolate chips, in 30 second intervals, stirring in between, until completely melted. Again, do not over-microwave.
- Pour over chilled milk chocolate and spread evenly.
- Sprinkle crushed candy canes over the white chocolate. Lightly press on them so they stick to the white chocolate.
- Refrigerate until it solidifies into a bark.
- Once completely hard, break into pieces.