I realize that this time of year y’all are most likely making double or even triple batches of baked goods to share with friends and family. Maybe you think Dessert For Two doesn’t have a place in your heart around the holidays? I sure hope not. While I’m also baking large scale recipes for gifts and parties, I still like to make a small dessert just to satisfy a craving. I have been thinking about this peppermint bark since I heard the first Christmas song in the mall on Black Friday. If I made a huge batch, I knew that I would eat it all—(so much for the season of giving). So I made a small batch. I hope you enjoy it as selfishly as I did.
Yields ~ 6 pieces of bark about 2.5" x 3" each.
- 4 ounces semi-sweet chocolate chips
- 1 teaspoon canola oil
- 1/8 teaspoon peppermint extract
- 6 ounces white chocolate
- 2 candy canes, crushed (or 1 ounce of crushed peppermint candies)
- Line a 9" x 5" x 3" bread loaf pan with parchment or wax paper, leaving enough overhang to pull the bars out of the pan when they are done.
- In a double boiler (or a bowl set over a small pan of simmering water), melt the semi-sweet chocolate, 1/2 teaspoon of the oil and the peppermint extract. Stir it as it melts and take care not to let the water beneath it boil. Once it’s smooth, pour it into the loaf pan. Set the pan in the fridge to set. Mine took about 30 minutes.
- Wipe out the bowl used for the semi-sweet chocolate, then add the white chocolate and remaining 1/2 teaspoon of oil. Melt until smooth, then pour over the semi-sweet chocolate layer. Move quickly to spread it into an even layer.
- Sprinkle the candy canes on top. Set in the fridge for at least 30 minutes.
- Before serving, bring the candy to room temperature.