recipe box: twelve

peppermint bark

I don't have any pictures for this, 

I apologize but it's super easy to do without them!

what you need

one 11oz bag of white chocolate (Ghirardelli)

eight candy canes (more if desired)

what to do

1. Line an 11-by-17-inch baking sheet 

with parchment, and set aside.

2. In the top of a double boiler,  

or with a bowl on top of gently boiling water

melt white chocolate, stirring constantly.

3. With a chef's knife or meat tenderizer, 

cut or pound candy canes into pieces. 

I like to do mine until some of it is a fine powder

 this helps the chocolate turn a pretty reddish color.

4. Stir pieces of candy canes into the melted chocolate. 

Remove from heat and pour the mixture onto 

the prepared baking sheet; spread evenly.

5. Chill until firm, 25 to 30 minutes. 

Break into pieces, and serve. 

Store in an airtight container in the refrigerator for up to one week.

tip! 

we let ours sit outside in the cool weather to let it set faster, 

you can put it in the fridge to set if you have room.

enjoy.