$5 each. 1/4 lb. peppermint bark treats with festive, reusable, holiday cutters. Sold individually. Each wrapped in cellophane with hand stamped tags. Great gift idea for stocking stuffers, children, teachers, and grandmas.
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3/4 C. semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
3/4 C. white chocolate, coarsely chopped
1/3 cup crushed candy canes (break inside of a zip top bag)
Several cookie cutters
Line the bottom of cookie sheet with aluminum foil, smoothing out any wrinkles. Place cookie cutters on sheet. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into cookie cutters and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set. Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Store in an airtight container in the refrigerator for up to two weeks. Makes about 25 pieces.
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