Saturday, 2 December 2017

Christmas Bark

For some of you, the holiday baking has already begun. From pastries to cookies it can get to be a bit overwhelming. I usually stick to one tray of shortbread, but the last year I decided to switch it up. I found a recipe in an old family box for some super simple holiday chocolate bark and decided to give it a spin. It's super easy and way harder to screw up than shortbread and for those (like me) who are not the most baking inclined it relatively foolproof. This bark is perfect for parties, and you can cut it as small or large as you want.

Unfortunately, my grandmother was a very visually inclined woman which means recipe amounts were not written down. Just merely recorded as a dash or a splash which makes things a little challenging.  The measuring part of this recipe can get a bit dodgy, so I will try and give you approximate estimates but feel free to tweak it as you see fit. 

1. 4 cups of white chocolate buttons 
       I usually buy mine in the bulk section of Safeway or SaveOn they are typically called chocolate buttons.stive 

2. 1 teaspoon of peppermint oil (you might use less or more this is a personal preference so feel free to taste it as you go) Add this in gradually and to taste you don't want to overpower your chocolate

3. Candy Canes 

1. Place candy canes in a bag and cush them down until they are fine.

2. Put a pot of water on the stove and bring it to a boil. Place a safe heat bowl on top and put the whole chocolate in. Melt it until it is smooth. Make sure you stur very frequtlly as chocolate burns easily. This process is called melting by using a double boiler

3. When the chocolate is melted, remove it from the heat. Let it sit for 1-2 minutes

4. Mix in the peppermint oil. Use a clean spoon to taste as you gradually add the peppermint.  DO NOT DUNK YOU FINGER IN. The chocolate is still very hot, and it will burn you. Make sure you add the peppermint little bits at a time. I if you do much it will overpower it. 

5. Pour the white chocolate onto a parchment lined baking sheet 

6. Sprinkle on the candy canes. I find this easiest to do with a fork.

7. Place it in the fridge to harden and set. Once your bark is completely firm( i wait at least 3 hours), break it into small chunks and put into airtight containers. 

8. Store in the freezer until you are ready to serve 

Hope you enjoy! 
Also here is the recipe for my other Christmas Bark

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