White Chocolate Bark with Peppermint Stick |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Ingredients:
8 ounces white chocolate, chopped |
4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: king leo sticks or red bird) |
2 drops peppermint oil or extract |
a cookie sheet with sides, about 13 by 17 inches, lined with parchment paper or a nonstick baking mat |
Directions:
1. Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.
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