Famous peppermint bark clone
Ingredients
6-8 oz bittersweet or semisweet chocolate or a combo of both
12-16 oz white chocolate, chopped
1 teaspoon vegetable oil, divided (makes for an easy flow)
Few drops edible peppermint oil or 1/2 teaspoon peppermint extract, divided
Crushed peppermint candy, sieved if you like - 1/2 cup or so
Instructions
Line a cookie sheet with foil.
Bottom layer
Place dark chocolate with 1/2 teaspoon vegetable oil in double boiler over simmering water, stirring occasionally. (Or use a bowl over simmering water). Remove from heat when small pieces remain. Stir until smooth.
Stir in drop or 2 peppermint oil, or 1/4 teaspoon extract.
Pour and smooth onto prepared pan, spreading about 12”.
Place in refrigerator 10 minutes or so, just until almost completely set.
Top layer
Melt white chocolate with 1/2 teaspoon vegetable oil same as above.
Stir in couple or so drops peppermint oil, or 1/2 teaspoon extract.
Pour over bottom layer and spread smooth.
Immediately sprinkle candy on top, starting at edges. Sprinkle “high” for a more even distribution.
Refrigerate until set, about 20 minutes or so.
Let sit at room temperature a few minutes before slicing or breaking to prevent layers separating.
Store
Cover, room temperature, for several days or in refrigerator for several weeks.
Tips for success
Use quality bars of dark and white chocolate. Read labels. Without getting too technical, here’s what to look for:
Dark: cacao/cocoa as a main ingredient. The higher cacao count, the more chocolate and the less sugar it contains.
Good white chocolate contains cocoa butter and is ivory in color.
Don’t use chocolate with palm oil, since this can cause layers to separate.