Sunday, December 20, 2009

Peppermint Chocolate Bark

6 squares Baker's Semi Sweet Chocolate
6 squares Baker's White Chocolate
12 candy canes, crushed (about 1 cup)

Microwave the chocolates in separate bowls, 30 seconds at a time, stirring after each time.  Do not overheat!  Make sure to stir well after each 30 seconds. Once completely melted, stir a 1/2 cup candy canes into each chocolate.  Spoon alternating chocolates onto a wax paper lined cookie sheet.  Swirl together with a table knife.
Refrigerate one hour or until firm and break into pieces.

My review:  Easy and yummy!  Perfect for gifting and great for snacking!