Heather actually made it several years ago and brought it into the newsroom to share. She ALWAYS brought in treats for us - both homemade and store-bought. But this was homemade and I immediately requested the recipe.
2 cups semisweet chocolate chips
1 cup white chocolate chips
1 teaspoon vegetable oil
1 teaspoon peppermint extract
2 drops green food coloring
Line a cookie sheet with waxed paper; set it aside.
Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about a 1/4-inch thickness with the back of a spoon.
Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls.
Refrigerate until firm, about 30 minutes.
Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.
1 comment:
Sounds delicious... even more special because it comes from H. I will add this to my list of holiday baking...! YUM!
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