Description
Make this festive Chocolate Peppermint Bark for the holidays. You will learn simple swirling and layering techniques to create beautiful homemade candy that tastes incredible.
Ingredients
Scale
- 12 ounces semi-sweet chocolate, chopped
- 12 ounces white chocolate, chopped
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes
Instructions
- Melt the semi-sweet chocolate gently using a double boiler or microwave in short bursts. Stir until smooth.
- Spread the melted semi-sweet chocolate evenly onto a baking sheet lined with parchment paper. Make the layer about 1/4 inch thick.
- Sprinkle half of the crushed candy canes over the melted dark chocolate layer.
- Melt the white chocolate gently using a double boiler or microwave. Stir in the peppermint extract.
- Carefully pour or dollop the melted white chocolate over the dark chocolate layer.
- Use a knife or skewer to gently swirl the white and dark chocolate layers together to create a marbled effect. Do not over-mix.
- Sprinkle the remaining crushed candy canes over the top of the bark.
- Refrigerate the bark for at least 1 hour, or until completely firm.
- Once set, break the bark into irregular pieces.
Notes
- For the best results when melting chocolate, avoid getting any water near the chocolate.
- You can adjust the amount of peppermint extract to your preference. Start small.
- If you want a thicker bark, use a smaller baking sheet or double the recipe amounts.
- Store your finished bark in an airtight container at cool room temperature or in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sweet Treats
- Method: No-Bake/Layering
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: Approx. 150
- Sugar: Approx. 15g
- Sodium: Approx. 15mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 4g
- Trans Fat: Trace
- Carbohydrates: Approx. 16g
- Fiber: Approx. 1g
- Protein: Approx. 2g
- Cholesterol: Approx. 5mg