This festive treat makes a great gift for friends and family!
- 12 oz. semi-sweet chocolate chips
- 12 oz. white chocolate chips
- 2 tsp. Schnucks vegetable oil
- 1/2 cup finely broken candy canes or hard peppermint candies
- Line 10 x 15" rimmed baking pan with parchment paper. In 2- to 3-quart saucepan, heat 1" water to simmering over high heat; reduce heat to low. Place medium heat-safe bowl over simmering water. Add semi-sweet chocolate chips to bowl; heat 2 to 3 minutes or just until most chips are melted, stirring frequently with rubber spatula. Remove bowl from saucepan and continue stirring until all chips are melted.
- Using same 2- to 3-quart saucepan with simmering water over low heat, place separate medium heat-safe bowl over simmering water. Add white chocolate chips and oil to bowl; heat 2 to 3 minutes or just until most chips are melted, stirring frequently with separate rubber spatula. Remove bowl from saucepan and continue stirring until all chips are melted.
- Pour melted semi-sweet chocolate over parchment paper in prepared baking pan. With rubber spatula, evenly spread melted chocolate to edges of pan.
- Pour melted white chocolate lengthwise over center of semi-sweet chocolate layer. With tip of rubber spatula, gently swirl white chocolate into semi-sweet chocolate layer.
- Evenly sprinkle candy pieces over top of chocolate layers. Tap pan on work surface to remove any air bubbles. Refrigerate at least 45 minutes. Peel off parchment paper, then break into large pieces. Store bark in airtight container in refrigerator for up to 2 weeks.
To finely break candy canes, place candies in large zip-tight plastic bag; seal bag, pressing out excess air. Place plastic bag flat on work surface, cover with kitchen towel and break candies with rolling pin or smooth side of meat mallet. In fine-mesh sieve, shake candy pieces to remove any peppermint powder.
108 CALORIES Per Serving
SATURATED FAT: 4G