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December 20, 2007

Double Layer Peppermint Chip Bark

Double Layer Peppermint Chip Bark

This recipe (and tomorrow's too!) is for the peppermint/chocolate lover on your list. This take on the classic peppermint bark takes it to a whole new level! The best part of this is that it's done completely in the microwave making it simple, yet delicious! Try it and see.

What You'll Need:
2 - 11.5 ounce bags of milk chocolate chips (Note: I used Ghirardelli as always.)
2 - 11 ounce bags of white chocolate chips (Note: Again I like Ghirardelli.)
1 - 10 ounce bag of Andes Peppermint Crunch baking chips

In a large bowl melt the milk chocolate chips at 1 minute intervals until smooth. Spread melted chocolate out onto a cookie sheet lined with a silicone baking sheet or wax paper and let cool until hardened (30 minutes to an hour).

Double Layer Peppermint Chip Bark: Chocolate Layer

Once the milk chocolate is hardened melt the white chocolate chips at 1 minute intervals until smooth.

Double Layer Peppermint Chip Bark: White Chocolate Layer

Spread out over the milk chocolate on the cookie sheet and sprinkle the top of the spread out chocolates with Andes Peppermint Crunch chips and let the chocolate harden and then break into pieces.

Double Layer Peppermint Chip Bark: Setting Up

Notes: No notes for this one. It's pretty straight forward. ;o)

Posted by Dianne at December 20, 2007 7:20 PM

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Comments

I just love the Andes Peppermint Crunch chips! My grocery store had them before Thanksgiving, but I can't find them now :-( Your peppermint bark looks yummy.

Posted by: Karen Downing at December 21, 2007 9:06 PM

I had never seen these chips before, but I most definitely will be looking for them again next year. I may go back and get a few bags to have until then! ;o)

Posted by: Dianne at December 22, 2007 7:51 AM

MMMMMMMMMMMM I love bark!

Posted by: bakingblonde at December 17, 2008 6:50 PM

MMMMMMMMMMMM I love bark!

Posted by: bakingblonde at December 17, 2008 6:50 PM

I'm a big fan of bark myself! :o)

Posted by: Dianne at December 17, 2008 8:14 PM

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