White choco­late pep­per­mint bark

Landscape (UK) - - In the Kitchen -

Serves 6

800g white choco­late, chopped 4 pep­per­mint candy canes 1 tsp pep­per­mint ex­tract Grease and line a large rimmed bak­ing tray with grease­proof pep­per. Place the candy canes in a plas­tic bag and crush with a rolling pin. Melt the choco­late in a heat­proof bowl set over a half-filled saucepan of sim­mer­ing wa­ter, stir­ring un­til smooth. Re­move from the heat and stir in the pep­per­mint ex­tract and crushed candy canes. Pour onto the lined tray. Leave to chill for 45-60 mins un­til set and firm. Re­move from the fridge and break into large shards be­fore serv­ing.

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