Christmas Treats!

This can only mean 1 thing....

P E P P E R M I N T B A R K

This year I'm actually doing Christmas treats & baking! I'm excited about it, even though we're not doing anything fancy shmancy, it's still makes my heart joyful.

So since this is my first year doing Christmas treats, I thought I would share with you a yummy recipe. I found this online, but once again tweaked it. I apparently don't like leaving recipes the way I find them. I wasn't paying exact attention when packaging to how much was going in each jar, but 1 batch of this makes enough to completely fill 7 mason jars with a few extra pieces left over.

Ingredients:

34 oz White Chocolate Chips
8 oz Semi Sweet Chocolate Chips
8 oz Milk Chocolate Chips
10 TBS Heavy Whipping Cream
1 1/2 tsp Peppermint Extract
12 Candy Canes

1 baking sheet
foil

Directions:
Line the cookie sheet completely with foil.
Place 6 Candy Canes in a food processor and blend; it's ok to have some bigger chunks, but you want them to mainly be fine pieces.
Next, melt the white chocolate on the stove. I took a sauce pan and a frying pan, almost the same size, but the frying pan was slightly smaller so it nestled into the sauce pan. Put about 1 inch of water in the sauce pan (the bigger pan) and place the smaller one inside the bigger one. Make sure the water doesn't touch the bottom of the small one. Heat the water on medium until it simmers.
Melt 17 oz of white chocolate chips in the top pan, stirring constantly so that it doesn't burn. Remove from heat when the chocolate is almost completely melted (so there's only a handful of chips left to melt.) Continue stirring off the heat so that the rest of the chocolate melts.
Pour into the cooking sheet [[lined with foil]].
Sprinkle with Candy Cane bits. Refrigerate 15 minutes, or until solid.

Next, combine 8 oz Semi Sweet Chocolate, 8 oz Milk Chocolate, 10 Tablespoons Heavy Whipping Cream, and 1 1/2 teaspoons Peppermint Extract in frying pan. Melt exactly as you did the white chocolate, stirring constantly until almost all is melted. Remove from heat, continue storing.
Pour over the refrigerated and now solid White chocolate. Refrigerate 25 minutes.

Crush the remaining 6 Candy Canes in the food processor.
Finally, melt the remaining 17 oz White Chocolate as before. Pour over the refrigerated and now solid Chocolate. Sprinkle with the crushed candy canes. Refrigerate 30 minutes, or until solid.

Cut into bite size pieces & package in air tight containers. Store in the refrigerator :)

Enjoy the yumminess.