A festive recipe to share that has nothing to do with rowing except for being quick, sweet and on point. Enjoy!
12oz semisweet dark chocolate chips. Smaller sized chips tend to melt more evenly. Use white chocolate or layer both for a classic striped peppermint bark.
2t vegetable oil
1/2t peppermint extract
4 regular-size candy canes, crushed into small pieces. These work best because of the softer consistency.
1-Line baking sheet with parchment paper.
2-Place chocolate chips and oil in measuring cup. Microwave on HIGH, uncovered for about 2 minutes to melt chips. Careful chocolate chips melt sooner than they let on. I tend to take the chips out early. Remove from microwave and stir in peppermint extract.
3-Using a heatproof spatula, sprint, scape and and spread the peppermint chocolate into the parchment lined baking sheet (I tweaked the original recipe making a classic striped Peppermint Bark and completely cooled the first layer in the fridge before the adding second layer). Power ten sprinkle the crushed peppermint canes over the chocolate using your fingers to adhere any stray pieces.
4-Keep in fridge one hour or in freezer for 10 minutes until Peppermint Bark sets. Cut or break pieces as desired. Store in airtight container up to three days or up to a month in a doubled freezer bag.
Recipe thanks to Beth Hensperger’s Not Your Mother’s Microwave Cookbook, Boston: Harvard University Press, 2010.