I found a recipe and a really cute idea from one of the food bloggers I follow. My blog isn't awesome enough (yet) to be able to do give away's, but maybe one day. I couldn't find the silicone mold that she used in hers but I did find Lollipop Molds that worked great. More later. I don't think it could have been much easier to make this.
I made 2 batches. One batch I used Wilton Candy Melts in a vanilla chocolate mint flavour, with candy cane pieces in it already. In the other batch I used regular white baking chocolate and just flavoured it with the peppermint oil and sprinkled some crushed up candy canes on top before it hardened. I used Williams Sonoma Peppermint Snow. But only because I had some. Candycanes are just fine. In both batches I used Semi-Sweet baking chocolate for the darker layer flavoured with the peppermint oil.
The batch that I made with the Wilton melts I put into candy molds. Soo cute its almost lame. I'm more thinking for Christmas gifts or trays with those. Spoiler alert for all my friends reading this. This is what you get. The molds and the melts were pretty cheap at Michaels, both $4 each. Well 2 molds/$4. And since we all know Michaels sends out coupons every week you can definitely save some money on them. They also had some really great gift boxes and tins.
For the second batch I just smeared it pretty thin on a parchment lined cookie sheet. I did the dark chocolate and let it sit for about 15 minutes in the fridge before I did the white chocolate on top. Sprinkled with some Williams Sonoma Peppermint snow. There's a chance that I may never stop making this now. I've also seen some really great variations on Martha Stewart's Site.
*I've been having some trouble with links getting reused on some of the bigger sites, so I thought that I would start putting the recipe within my site as well as the link. Just in case.
Peppermint Bark & Shapes
(Adapted from Peppermint Bark)
Makes 3 lollipop molds
4oz chocolate of your choice (I used Semi Sweet)
4oz white chocolate
1/2 tsp Vegetable Oil
1/8 tsp Peppermint Extract for White Chocolate
1/8 tsp Peppermint Extract for Semi Sweet Chocolate
Crushed candy canes or peppermint candies. Powder removed*
*To remove powder, crush candy over a fine mesh strainer. Shake gently until all powder is removed.
If you want to use the wilton candy melts like I did you don't have to add the oil or the peppermint extract to the White chocolate. Its also super handy in that you can just put all of the melts into a disposable decorating bag and melt in the microwave. This is especially good for the shapes as it makes it easier to get into the corners.
In a small to medium sized measuring cup or bowl (I like one with a pouring spout) add milk or dark chocolate and 1/2 tsp vegetable oil. Melt in the microwave in 30 second intervals at 50% power. Stir well after each 30 seconds. When fully melted, add 1/8 tsp peppermint extract. Stir well.
(I also did this with a double boiler, the microwave method is probably a better choice, unless you're doing alot. A double boiler was messy and took a lot longer.)
Pour chocolate evenly among mold cavities, filling no more than half full. Chill for at least 10 minutes.
Repeat process with white chocolate. Remove from molds after fully hardened. Store in the fridge.
I doubled this recipe for 6 molds, plus had a little extra to do some plain "bark" style. To do this I simply poured the chocolate on a parchment lined baking sheet, let set for a few minutes and then poured the white chocolate on top. Sprinkled with my peppermint snow and put in the fridge. After about 2 hours I broke it apart into about 2 inch pieces.