Friday, 27 December 2013

peppermint bark


300g dark chocolate
300g white chocolate 
8 peppermint candy canes 
  • line baking tray with foil
  • melt dark chocolate over water
  • spread 3-4mm thick on foil and put in fridge to chill 
  • crush candy canes 
  • melt white chocolate and stir in 3/4 of candy canes 
  • spread over dark chocolate 
  • sprinkle over remaining candy canes and gently push in
  • chill in fridge for at least 30 mins 
  • break into pieces