Description
A delicious peppermint bark made with dark and white chocolate, perfect for the holiday season!
Ingredients
Scale
- 9 oz dark chocolate baking chips or bark
- 9 oz white chocolate baking chips or bark (one without palm oil)
- 1 teaspoon peppermint extract
- 3 regular sized candy canes
Instructions
- Line an 8×8 pan with parchment paper. I like to cut two pieces and have one going in each direction so that the whole pan is covered.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Do not overheat as the chocolate will scorch. Stir 1/2 teaspoon of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.
- While dark chocolate is chilling, crush your candy canes. You can do this in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Once candy canes are crushed, set aside.
- Once dark chocolate has set, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Stir in remaining 1/2 teaspoon of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.
- Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.
- Place pan back in the fridge to chill until set, about 30-60 minutes.
- Once chocolate has hardened, bring it out of the fridge and let it sit at room temp for 5-10 minutes before cutting or breaking into pieces. If you try to cut it when it’s too cold the chocolate layers may separate.
- Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer. If you keep the bark in the fridge or freezer, be sure to bring it out and let it rest for 5-10 minutes before eating because the chocolate gets really hard when chilled.
Notes
- Cut the candy canes into fine pieces for even coverage on the bark.
- Be careful not to overheat the chocolate as it can scorch easily.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg