just made this to give out at work! I used 2 bags of ghiardelli white chocolate chips, 1 bag of semi sweet and 1 bag of 60% bittersweet cacao. 12 candy canes! it came out kinda messy. I do not have an offset spatula, and had some trouble spreading it out. I left it in the freezer for two days, then broke it up. it was so much fun to break! I divided it amongst 5 containers for my co-workers. it tasted AWESOME!!!! soooo good. co-workers all raved about it. cost me $3 per person and that included that containers! it looks so pretty too. of course I somehow forgot to take pics! bummer. will definitely make again though…
take 2 and pics! 12/17/09 – made another batch for gifts, since it was a huge hit the first time with the co-workers. “the basket” was out of the ghiardelli white chocolate chips, so I got nestle instead but stuck with the ghiardelli for the semisweet and bittersweet.
take 3 – 12/20/09 – oh boy I made this a lot!
Peppermint Bark- brown eyed baker
1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet ghiardelli chips 22 oz total)
1 lb. white chocolate (ghiardelli chips 22 oz total)
6 oz. – 1 regular package candy canes, crushed ( I used 12 “naturally flavored peppermint”)
1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!