As Christmas preparations wind down (or maybe speed up in a frenzy), here is an easy to make candy for gift giving or to have on your Christmas buffet ~
Chocolate Peppermint Bark
Bottom layer ~ line a 8 x 8 baking pan with non-stick aluminum foil and melt together ~
1 - 4 oz Ghirardelli Semi-Sweet Chocolate bar
1 - 4 oz Ghirardelli Bittersweet Chocolate bar 60% Cacao
When melted, stir in 1 tsp peppermint extract and pour into the bottom of the lined baking pan. Chill to harden.
When chilled melt ~
2 - 4 oz Ghirardelli White Chocolate bars
When completely melted, stir in 1/2 tsp canola oil and spead over chilled chocolate in the pan. Sprinkle 1/4 cup crushed candy canes on top and chill. When cool, cut into small bite-size pieces.