Candy Cane Bark

  • One pound each of dark and white chocolate
  • About 1/2 cup crushed candy canes
  • Peppermint oil
  • Wax paper
  • Chocolate Thermometer

Chop dark chocolate into very small pieces and place into microwave bowl. Microwave chocolate until completely melted. Check chocolate every 30 seconds and stir. Do not let melted chocolate rise above 100 degrees. Use the chocolate thermometer to check chocolate temperature.

Spread melted chocolate evenly on a 9x13 inch cookie sheet lined with wax paper and let chocolate cool until still soft.

Melt white chocolate using the same procedure as above. Add 3 or 4 drops of peppermint oil (or to taste) to melted white chocolate and spread flavored white chocolate over the dark chocolate layer.

Cover the top with crushed candy cane and let cool thoroughly. Break up cooled bark and place in container.

Shared with your friends and family.

Incredible Chocolate Fudge

  • 2 pounds dark chocolate
  • 1 pint chocolate ice cream
  • 1 cup chopped pecans

Line an eight- or nine-inch pan with foil and lightly butter foil. Chop chocolate into very small pieces and place in a microwave-save bowl. Microwave on high for 1 minute, stir and return to microwave and heat on high for 30 seconds. Stir. Repeat process, stirring every 30 seconds until chocolate is completely melted.

Heat ice cream until warm to the touch, stir in chocolate and beat until smooth. Stir in nuts. Stir into prepared pan and refrigerate until firm.

Cut into squares.