Author Notes
I made some home baked goodies to send off to family members for Christmas and as I was deciding on what to make, I picked up this recipe in the December 2013 issue of Family Circle on p. 108. —Tom and Anita Morgan
Ingredients
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1 1/2 pounds
bittersweet chocolate or chocolate chips
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1 teaspoon
t peppermint extract
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8
candy canes broken into small pieces
Directions
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Line a 15” X 11” X 1” baking tin with nonstick aluminum foil (or spray baking tin with an oil spray then add the foil)
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Melt chocolate in a large bowl set over a pot of gently simmering water and stir chocolate until smooth. Remove bowl and allow to cool for 3 minutes.
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Stir in peppermint extract and spread chocolate with some texture onto the aluminum foil. Scatter the pieces of candy cane onto the chocolate. Refrigerate for 2 hours.
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Invert cooled pan over cutting board and peel off foil. Break bark into 36 two inch pieces.
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