Description
This peppermint bark is a delightful treat perfect for the holidays, featuring layers of dark and white chocolate topped with crushed candy canes.
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. Cut two pieces and place one in each direction to cover the whole pan.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until completely melted and smooth, about 1 to 3 minutes. Do not overheat.
- Stir in 1/2 teaspoon of peppermint extract. Pour melted chocolate into the prepared pan and spread it evenly. Place in the fridge for about 30 minutes or until firm.
- While the dark chocolate is chilling, crush the candy canes using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
- Once the dark chocolate has set, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth, about 1 to 3 minutes. Stir in the remaining 1/2 teaspoon of peppermint extract.
- Pour the melted white chocolate over the dark chocolate layer and spread evenly. Sprinkle the candy cane pieces on top and lightly press down.
- Return the pan to the fridge to chill until set, about 30-60 minutes.
- After the chocolate has hardened, take it out and let it sit at room temperature for 5-10 minutes before cutting into pieces.
- Store the peppermint bark in a dark, cool place where it lasts about 7-10 days or longer in the fridge or freezer.
Notes
- If the chocolate is too cold when cutting, the layers may separate.
- Bring out from the fridge or freezer and let it rest for 5-10 minutes before eating to avoid hard chocolate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg