December 29, 2010
12 ounces (2 bags) of semi sweet chocolate chips
12 ounces (2 bags) of white chocolate
4 teaspoons of vegetable oil (to prevent sticking)
2 cups of crushed candy canes
In a double boiler, melt the semi sweet chocolate and two teaspoons of vegetable oil. Spread the melted chocolate to cool on a cookie sheet lined with foil. Cool in the fridge for 30 minutes. (First clean the double boiler then) melt white chocolate and spread over the cooled/hardened semi sweet chocolate with the rest of the oil. Before the white chocolate cools, sprinkle the crushed candy canes. Refrigerate for at least one hour before cutting the bark into pieces. A sharp knife works best.
Serve with hot cocoa, warm cider or other baked goods. Hey... the holidays aren't over just yet.