Okay, okay, I know -- yet another indulgent recipe? I promise we'll be back to our normal posts full of healthy and nutritious recipes as soon as possible. (Or at least as soon as the holidays are over...) When I saw this recipe posted on Shutterbean, I knew I'd have to give it a whirl -- I couldn't help myself, it looked so good (and, spoiler alert, it tastes just as good as it looks, perhaps even better!) -- and once I made the recipe, I knew I had to share. Plus, this crispy double-chocolate peppermint bark is super-easy to put together, making it an ideal last-minute gift for any of your foodie friends. Just be sure to use the highest-quality white and semisweet chocolate chips that you can get your hands on. Trust me, you can definitely taste the difference.
Crispy Double-Chocolate Peppermint Bark (printer-friendly version)
makes at least 30 pieces
16 ounces (about 1 1/2 bags) high-quality white chocolate chips (I recommend Guittard)
2 cups puffed rice cereal
1 cup high-quality semisweet chocolate chips (I recommend Guittard)
6 candy canes, unwrapped and crushed (place the candy in a plastic bag and bash it with a rolling pin)
1. Cover a baking sheet with parchment paper and set aside.
2. Place the white chocolate chips in a large heatproof bowl and microwave in 30-second increments, stirring between cooking times, until the chocolate has melted. Stir until smooth.
2. Add the puffed rice cereal to the melted chocolate and stir to combine.
3. Turn the white chocolate-rice mixture out onto the lined baking sheet. Use a spatula to spread the mixture into a large rectangle.
4. Add the semisweet chocolate chips to a small or medium heatproof bowl. Microwave in 30-second increments to melt the chocolate and stir until smooth.
5. Spread the melted semisweet chocolate evenly over the white chocolate mixture.
6. Sprinkle the crushed candy canes evenly over the semisweet chocolate layer. Place a piece of parchment paper over top the candy cane layer and press gently to ensure the peppermint pieces stick to the chocolate.
7. Place the baking sheet in the refrigerator and chill for 20-30 minutes to set the chocolate. Remove from the fridge and break into pieces. Store the candy in an airtight container at room temperature for up to one week.
(adapted from this Martha Stewart recipe)
makes at least 30 pieces
16 ounces (about 1 1/2 bags) high-quality white chocolate chips (I recommend Guittard)
2 cups puffed rice cereal
1 cup high-quality semisweet chocolate chips (I recommend Guittard)
6 candy canes, unwrapped and crushed (place the candy in a plastic bag and bash it with a rolling pin)
1. Cover a baking sheet with parchment paper and set aside.
2. Place the white chocolate chips in a large heatproof bowl and microwave in 30-second increments, stirring between cooking times, until the chocolate has melted. Stir until smooth.
2. Add the puffed rice cereal to the melted chocolate and stir to combine.
3. Turn the white chocolate-rice mixture out onto the lined baking sheet. Use a spatula to spread the mixture into a large rectangle.
4. Add the semisweet chocolate chips to a small or medium heatproof bowl. Microwave in 30-second increments to melt the chocolate and stir until smooth.
5. Spread the melted semisweet chocolate evenly over the white chocolate mixture.
6. Sprinkle the crushed candy canes evenly over the semisweet chocolate layer. Place a piece of parchment paper over top the candy cane layer and press gently to ensure the peppermint pieces stick to the chocolate.
7. Place the baking sheet in the refrigerator and chill for 20-30 minutes to set the chocolate. Remove from the fridge and break into pieces. Store the candy in an airtight container at room temperature for up to one week.
(adapted from this Martha Stewart recipe)
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