{"id":334,"date":"2021-07-20T21:34:19","date_gmt":"2021-07-20T21:34:19","guid":{"rendered":"https:\/\/crafxzen.com\/blog\/?p=334"},"modified":"2022-01-01T04:51:42","modified_gmt":"2022-01-01T04:51:42","slug":"double-layer-peppermint-bark","status":"publish","type":"post","link":"https:\/\/crafxzen.com\/blog\/double-layer-peppermint-bark\/","title":{"rendered":"Double Layer Peppermint Bark"},"content":{"rendered":"
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This is a new recipe I made for my New Year’s candy assortment. It’s from the December 2019 issue of the Hannaford fresh magazine, pg. 15. Came out great!<\/p>\n

1 cup semisweet and\/or dark chocolate chips
1 tsp coconut oil
1 cup white chocolate chips
1 tsp coconut oil
1 tsp peppermint extract
1\/2 cup crushed candy canes<\/p>\n

Line an 8″ baking pan with wax paper.
Melt the semisweet chocolate chips and 1 tsp coconut oil. Spread in the prepared pan. Let harden 10 minutes.
Melt the white chocolate chips and 1 tsp coconut oil. Remove from heat and stir in the peppermint extract. Spread on top of the chocolate layer. Sprinkle the crushed candy canes over the top. Let harden 10 minutes.
Cut into 2″ pieces.<\/p>\n

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More Candy Recipes<\/a><\/p>\n