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2 cups of Ghirardelli’s 60% cocoa
1 cup of good quality white chocolate
12 unwrapped peppermints candies
Place peppermints into a zip top bag; crush the mints by banging them with a rolling pin and set aside. Melt the dark chocolate in the microwave slowly in 30 second intervals stirring each time. Use the least amount of heat possible to get the chocolate melted. Pour the chocolate out onto a baking sheet lined with waxed paper. Melt the white chocolate in the same manner; pour it over the dark chocolate in vertical lines. Using a toothpick, drag the 2 colors of chocolate together, creating a ribbon effect. Sprinkle crushed peppermint over the chocolate. Place the chocolate bark into the refrigerator until it has set firmly. Break the bark into pieces. Enjoy!