Blog Appetit, is not as we say of the Christmas persuasion, but it doesn't mean I don't appreciate a festive holiday goodie. My son, Noah, enjoys peppermint bark. I had some new silicon cupcake liners. A treat is born.
I don't have the exact measurements figured out since our peppermint bark rounds came out way too thick (I used about a tablespoon of each chocolate in my overly thick ones and advise using less in the directions below), but I'll refine it and update here when I do.
6 silicon cookie cup liners or six foil cup liners
Semisweet chocolate chips
8-10 round peppermint candies or three to four peppermint candy canes, crushed (You'll want about five tablespoons total, some crushed very fine, other bits somewhat bigger)
White chocolate chips
Place the liners on a small, sturdy tray or plate.
Set aside about 6 teaspoons of bigger pieces of crushed peppermint candies.
Melt the semisweet chocolate chips and spoon a thin layer (maybe 1-1/1/2 teaspoons) in each liner. Tap to smooth. Scatter a pinch of very finely crushed bits of peppermint on top. Put filled liners on tray in fridge to firm up (about 20 minutes).
Melt white chocolate chips. Stir in all but the reserved 2 tablespoons of peppermint bits. Spoon a 1-1/2 tsp of the melted white chocolate and peppermint mixture on top of the solidified semisweet layer. Tap to smooth. Scatter a teaspoonful of the reserved peppermint bits on top, press in a bit so they adhere.
Chill to firm.
Take out of the fridge 10 minutes or so before eating and unmold.