Besides my mint fudge (that I posted earlier in the yaer), I'm adding a few of the other chocolates that I make for the Christmas time.
2 cups semisweet chocolate chips
1 cup white chocolate chips
1 teaspoon vegetable or canola oil
1 teaspoon peppermint extract
5 – 6 cany canes, crushed
Parchment paper
Line a cookie sheet with parchment paper and set aside. Heat semisweet chocolate chips in microwave on HIGH in 30 – 60 second intervals until melted. Pour the chocolate onto the cookie sheet and spread it to about ¼ inch thickness with the back of a spoon or a spatula.
Using the same method, melt the white chocolate chips with the oil. Add the peppermint extract, stir well. Pour the mixture over the chocolate layer and spread to about 1/8 inch thickness. Draw the tip of a butter knife through the layers to create swirls. Sprinkle crushed cany canes over the chocolate. Gently press the candy cane into the chocolate. Refrigerate until firm.
Remove the bark from the pan. Peel off the parchment paper breaking the bark into pieces. Store in the refrigerator or freezer.
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