-
Try these Ingredient Substitutions when you're in a bind!Full Story > Try these Ingredient Substitutions when you're in a bind!Full Story > Simple solutions for healthier cooking.Full Story > Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! Full Story > A pinch of this, a dab of that... click here for a printable conversion chart.Full Story > Keep this posted on your refrigerator for easy reference! Full Story > Money Saving IdeasFull Story > Money saving ideas to bet on.Full Story > What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.Full Story >
12 oz high quality semi-sweet chocolate bar or chips (2 cups) - I use Kroger Private Selection 43% cacao chocolate chips
1 pound white chocolate bar or chips
(a generous 2-1/2 cups) – I use Kroger Private Selection white chocolate drops/chips
1 teaspoon peppermint extract
in all (or to taste, more if you like)
1/2 cup peppermint candy, crushed and sieved (sieving is optional)
Melting the chocolate:
There are several ways to do this:
In a double boiler on top of the stove
In the microwave
In the oven. (see my website for directions).
Double Boiler:
Melt white & dark chocolate chips separately in a double boiler or in bowls over simmering water (don't let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for melting, as well. I like to melt the white chocolate while the dark chocolate layer is setting up in the frig.
Stir until completely melted, stirring in 1/2 teaspoon peppermint extract in both chocolates.
Foil the bottom of a 9x13 pan or cookie sheet. Pour dark chocolate over and spread thin. Put in fridge to harden, about 20 minutes.
Pour white chocolate over dark chocolate layer and, working quickly, spread to cover. Sprinkle with crushed candy. Pat gently with your hand to push in place.
Chill until both layers are firm.
Let set out a few minutes before removing foil and either cutting or breaking into pieces. Store in frig, covered.
Tips from Rita's Kitchen for Perfect Bark:
1. Don't make the layers too thin as this can cause the layers to separate.
2. Take the bottom layer out of the frig a few minutes prior to spreading the top layer. Sometimes if the bottom is too cold, the top will set but may not bond completely with the bottom.
3. I use white chocolate chips that contain cocoa butter, which are good quality chips. Read the label as the kind of white chocolate you use may affect the bonding. I also use a good quality (Kroger Private Selection 43% cacao) semisweet chocolate chips - again, read labels - the label should say they are real chocolate, not "chocolate flavored".
FOX19-WXIX
