Oh how I love this recipe! Unfortunately so does my waist – I can’t stop eating it! And so easy to make…..
You can click here for the Original AllRecipes Peppermint Bar Recipe, however, below I am posting the revised version that was given in their holiday 2014 issue.
I did not use the peppermint oil and thought it was still fabulous!
8 ounces high-quality semisweet chocolate, broken into pieces
6 teaspoons shortening, divided
1/2 teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed
- Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
- Place the semisweet chocolate and 3 tsp. shortening in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
- Place the white chocolate and the remaining 3 teaspoons shortening in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.