FULLY LOADED CHRISTMAS BARK
'Tis the season, and who doesn't love peppermint bark? This recipe spruces the seasonal staple up by adding a layer of pretzels for salt and some crispy rice cereal for even more crunch. These bars are sure to be the life of the party.
Provided by Danielle Alex
Categories dessert
Time 30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line a small rimmed baking sheet with parchment paper. Set aside.
- Place 2 inches of water in each of 2 medium saucepans. Bring to a boil over high heat, then immediately reduce the heat so the water stays at a very gentle simmer.
- Place the white chocolate chips in a large heatproof bowl and the dark chocolate chips in another large heatproof bowl. Place the bowls over the simmering water in the pans. Stir the pots occasionally with rubber spatulas until smooth, being sure to use a separate spatula for each to keep the chocolates separate.
- Pour the melted white chocolate into the prepared baking sheet. Spread the chocolate evenly with an offset spatula or the same rubber spatula. Place in the freezer to firm up, about 5 minutes.
- Stir the peppermint extract into the dark chocolate. Remove the chilled white chocolate from the freezer and pour the dark chocolate on top. Spread the dark chocolate evenly on the baking sheet, then sprinkle with the pretzels, rice cereal and crushed candy. Press the toppings gently into the dark chocolate so they'll stay in place when the chocolate hardens. Place back in the freezer until the chocolate is firm to the touch, 5 to 7 minutes.
- Cut the bark into 24 pieces, or break it into shards with your hands for a more rustic look. Store in an airtight container in a cool dry place, or refrigerate.
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