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Gabrielle_Kerr

Peppermint Bark - Holiday Baking!

by on ‎12-16-2014 02:14 PM

So this year we've had a lot of cookie exchanges going on at QVC. One was help at Shawn Killinger's house where we eat delicious cookies, told stories, laughed, and got to spend some one on one time with each other outside of the office. We all need some girl time every once and a while!! 



Besides our cookie swap at Shawn's house, we are also doing a fun little recipe exchange on Facebook. One host shares a cookie recipe and then nominates another host to share theirs and so on and so forth until we have an entire collection filled with delicious holiday cookies!! 


How fun is the world of social media?? 


Anywho, I decided to share a super easy recipe that is perfect for the holidays: Peppermint bark! Here it is. I hope you enjoy {#emotions_dlg.biggrin}



Ingredients: 


6 ounces (170 grams) of semi-sweet chocolate, coarsely chopped


2 teaspoons of vegetable oil (flavorless oil)


6 ounces (170 grams) of white chocolate, coarsely chopped


1/3-1/2 cup of crushed candy canes (this is the only tough part I promise)


Directions:


1. Line the bottom and sides on an 8 inch square baking pan with aluminum foil, smoothing out any wrinkles.


2. Melt the semi sweet chocolate with 1 teaspoon of vegetable oil in a heatproof bowl. Immediately pour the melted chocolate into the prepared pan and smooth out so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.


3. Then, melt the white chocolate with the remianing 1 teaspoon of vegetable oil in a heatproof bowl. Immediately pour the melted white chocolate over the dark chocolate and smooth out so the chocolate makes an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.


4. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foul. Peel back the foil and break, or cut the bark into small irregular pieces.


5. You can store the pieces in an airtight container in the refrigerator for up to two weeks! 


** This recipe should make up to 25 pieces and takes about 45 minutes!


 

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