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12/23/11

Christmas Candy Series {3}

Merry Almost Christmas to ya!
Are your presents all wrapped and your cookies all made?!
Hopefully you are doing better than me. . . 

Hubs and I fly home tonight from our wonderful
yet somewhat bruise-inducing, family vacation in Colorado.
Yay ski helmets that protect my little brainsies.

Anywayza.
So glad you came back for the last and best installment of the Christmas Candy series.
This is the easiest and favoritest of them all.

So turn on your Christmas tunes.
Don your red and green apron
Prepare to create Christmas magic in your mouth

:: Peppermint Bark ::


2 pounds white chocolate, chopped into 1/2 inch pieces
12 large candy canes
1 teaspoon peppermint oil



Line an 11x17 inch baking sheet with parchment and set aside
In the top of a double boiler 
{or in one pan nestled inside another}
melt white chocolate, stirring constantly

With a chef's knife or meat tenderizer
{or the backside of a metal measure cup}
cut or pound candy into 1/4 inch pieces.

Stir candy and peppermint oil into the melted chocolate.
Remove from heat and pour onto prepared baking sheet.  
Spread evenly.
Chill for 25-30 minutes or until completely firm.

Break into irregular pieces and store in an airtight container 
{unless you eat it all first}

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