Peppermint Bark
Minty White and Dark Chocolate sprinkled with crushed candy canes
Ingredients
- 24 oz dark chocolate chopped into small pieces (or good quality chocolate chips)
- 24 oz good quality white chocolate chopped into small pieces (or chips)
- 1/2 tsp peppermint extract (divided)
- 1/3 cup crushed candy canes - about one 5.3 oz box
Instructions
- Line a baking sheet (1/2 sheet size) with parchment paper - I like to anchor it by putting a tiny bit of butter on the pan. Set aside.
- Place chopped dark chocolate in a glass bowl, set over a pot with simmering water to create a double boiler. Heat the chocolate, stirring frequently, until smooth and fully melted. Add 1/4 tsp of peppermint extract at this point, and then pour it over the parchment paper on the baking sheet. Using a spatula, spread the chocolate into a relatively even layer not quite reaching the edges of the pan (see photos). Set aside at room temperature (do not refrigerate) while you start melting the white chocolate.
- Place your chopped white chocolate in another glass bowl over a double boiler situation - you can re-use the same bowl and pot if needed, just make sure to clean it before using for the white chocolate. As it melts, be careful not to overcook it - white chocolate tends to get sticky if overheated. If needed you can thin it to a pourable consistency by adding a tsp or two of coconut oil (melted) or canola oil. Add the remaining 1/4 tsp of peppermint extract once smooth.
- When the dark chocolate has started to set, but isn't fully cooled, spread the white chocolate evenly, and gently, over the dark chocolate layer.
- Immediately sprinkle white chocolate layer with the candy cane pieces.
- Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying. This will keep for at least a week at room temperature in a tight lidded container.
Notes
One note about this recipe is you don't want to refrigerate the chocolate for cooling - this can lead to the two layers not adhering properly, and your bark just won't be the same. I recommend not starting the white chocolate melting process until you're mostly ready to spread it.