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| 1
|  | pound white chocolate, chopped into 1/2-inch pieces |
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| 6-7
| | med- large candy canes |
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| | 1/4 | | teaspoon peppermint oil |
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| 1. Set out a baking sheet, either a non-stick, or lightly greased |
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| 2. In the top of a double boiler, melt white chocolate, stirring constantly. |
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| 3. With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. |
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| 4. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week. |
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I just made some of this peppermint bark yesterday and it turned out great. I put it in the freezer for like 10 mimutes to speed up the cooling process. It made quite a bit and I was pleased with how easy it was. 
1 comment:
Just popping in to answer your question...warm melted butter should work just fine for steeping the garlic, I don't know if I mentioned before, but don't forget to strain the garlic out after letting it steep and make sure you give the garlic "butter" within 20 minutes of steeping because after that it starts to lose it's anti-bacterial power :-)
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