Monday, December 5, 2011
GF Peppermint Bark
baking blog. I shared a couple of his recipes when he was here visiting. His first blog recipe is Polygonal Peppermint Bark. After hearing how wonderful it was, I embarked on my own journey to create a gluten free candy/dessert. I love mint, and thought a layer of dark chocolate would be delightful with the white chocolate. I have one daughter who does not like mint, so I tried not to make it too minty. If I was making this for myself, I'd add a bit more mint.
9 oz. Bakers Premium White Chocolate
1 Bag Ghiradelli Dark or Semi Sweet Chocolate
4 tsp. shortening, divided
2 tsp. peppermint extract
1/2-3/4 cup crushed candy canes
Line 9 x 13 inch pan with non stick foil or parchment paper. Place dark chocolate in glass dish and melt in microwave. I have a setting to melt chocolate and used that. Do not overheat. Stir frequently to avoid burning. Stir in 2 tsp. peppermint extract. Spread in pan. Place in refrigerator for 30 minutes to harden.
Melt white chocolate as you did the dark. You can add more peppermint if desired, but I left the white layer plain. Spread over dark chocolate. Sprinkle crushed candy canes over the top. Place in refrigerator to harden. Can be broken or cut into pieces for serving.