Peppermint Bark Recipe | Christmas Recipe | Edible Christmas Gift Ideas
Today I’m sharing with you how to make Christmas Peppermint Bark. This is a really easy Christmas recipe that is a great edible gift idea. It doesn’t take long to make and it’s easy to make a large batch!
So if you would like to learn how to make Peppermint Bark then just follow this Peppermint Bark Recipe.
A printable recipe will be linked on my website here
https://carinastewart.com/peppermint-bark-recipe-christmas-recipe/
If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Saucepan https://amzn.to/1Nf4YSV
Heat Proof Bowls https://amzn.to/1Nf4Z9x
Tin https://amzn.to/1Nf52lJ
Rolling Pin https://amzn.to/1YwNRQl
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RECIPE
350g | 12.3 oz White Chocolate
200g | 7 oz Dark Chocolate
15ml | 3 Teaspoons Oil
15 Candy Canes
Cut the white chocolate into small pieces. Place into a heat proof bowl and melt over a double boiler. Once the chocolate has completely melted mix in two teaspoons of oil. Mix until the oil and chocolate is well combined. Pour two thirds of the white chocolate into a tin covered with foil. Shake and turn the tin the white chocolate is evenly spread. Place into the fridge to set. While the white chocolate is setting cut the dark chocolate into small pieces. Melt over a double boiler and pour on top of the set white chocolate. Place into the fridge to set. Crush the candy canes by placing them into a plastic bag and use either a rolling pin or something with a flat surface to crush them. Pour the remaining white chocolate over the set dark chocolate and top with the crushed candy canes. Place into the fridge for at least 15 minutes to completely set. Remove the peppermint bark from the tin by pulling up the foil. Cut into small squares. This will last in the fridge for at least 2 weeks.
Serves 20 | Calories 181 | Fat 9g | Protein 2g | Carbs 23g |
Sugar 11g | Sodium 26mg
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MUSIC
Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/)
Artist: https://incompetech.com/
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Camera & Lighting Setup Video – https://youtu.be/p0SWv3OKVes
Camera I use – Canon 600D https://bit.ly/CanonSLR600D
Editing – Final Cut Pro
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