Mama Little Elves {part 3}

Peppermint Bark

Step 1- Crush 30 round mint candies OR candy canes what ever your have.

We used a honey molasses candy cane from the health food section of Fred Myers.

(they taste like regular candy canes...but are more natural)

Step 2- Chop and melt 12 oz of white chocolate.

I used the micro wave to melt but you could also use a double boiler.

When microwaving only  go 25-30 seconds then stir, then go again.

You can easily burn it if you are not careful.

Your white chocolate should have cocoa butter listed as an ingredient

The real thing was hard for me to find and was expensive after I did track some down.

So we use the good stuff for our top layer (last step)

We cheated and used vanilla almond bark stuff...for just the bottom layer.

I know I know......

I forgot to mention....take a large cookie sheet, cover with foil and spray with oil spray.

Smooth white chocolate evenly in a 9x13 area....just eye ball it.

You don't want the layer to be to thin as the next layer,brown chocolate will be slightly soft!

So this is the "crust" layer if you will.

So after you smooth your white layer add some of your peppermint candy.

Refrigerate to harden while you get the next layer ready.

Now its time for the brown chocolate....we used a large (jumbo) Special Dark Hersey Bar

and a some Semi-Sweet Bakers Squares.

Chocolate should be at least 60% cocoa

Step 3 Melt 10 oz of brown chocolate and 6 tablespoons heavy cream

Then add 1/2 teaspoon peppermint extract.

Let brown chocolate mixture cool slightly before added it on top of the white layer

..as you do not want the first layer to start melting.

Smooth chocolate layer on, being careful NOT to push to hard and stir the two layer together.

Refrigerate while getting the last layer ready~

Step 4 Melt more white chocolate (8oz) of the good stuff!

Smooth melted chocolate on top of the brown layer

Add the last of your crushed peppermint candy and

let chill in fringe for about 5 minutes to harden!

Break into pieces...as its hard to cut.

You can store at room temp or the refrigerator in a airtight container for about 2 weeks.

Jackie waited very patiently for THIS moment.....

Bon appetite~