Chocolate-peppermint bark

Chocolate-peppermint bark

26 ratings

Melody, TV Producer


„An addictive snack for the holiday season! And perfect for gifting.“

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
45
min.
Resting

Ingredients

Servings:-24+
5
large candy canes
500 g
dark chocolate
225 g
white chocolate
¼ tsp
peppermint extract
Metric
Imperial
  • 5  large candy canes
  • 500 g dark chocolate
  • 225 g white chocolate
  • ¼ tsp peppermint extract

Utensils

  • saucepan
  • baking sheet
  • 2 heatproof bowls
  • refrigerator
  • aluminum foil
  • rubber spatula
  • toothpick
  • plastic bag
  • rolling pin

Enjoy with

Classic Hot Chocolate with Whipped Cream
Go all in on holiday indulgence with rich, creamy hot chocolate and a piece of Chocolate-Peppermint Bark!

Nutrition per serving

Cal
164
Protein
2g
Fat
10g
Carb
20g

Step 1/5

Line a large baking sheet with aluminum foil. Put candy canes in a plastic bag and crush with a rolling pin or other sturdy tool until finely crushed.
  • 5 large candy canes
  • baking sheet
  • aluminum foil
  • plastic bag
  • rolling pin

Line a large baking sheet with aluminum foil. Put candy canes in a plastic bag and crush with a rolling pin or other sturdy tool until finely crushed.

Step 2/5

Add ¾ of the dark chocolate to a heatproof bowl and set it over a saucepan filled with simmering water. Stir chocolate with a rubber spatula occasionally until melted and smooth. Remove from heat and stir in remaining chocolate until just melted. Pour melted chocolate onto prepared baking sheet and spread evenly until about ½-cm/¼-in thick.
  • 500 dark chocolate
  • saucepan
  • rubber spatula
  • heatproof bowl

Add ¾ of the dark chocolate to a heatproof bowl and set it over a saucepan filled with simmering water. Stir chocolate with a rubber spatula occasionally until melted and smooth. Remove from heat and stir in remaining chocolate until just melted. Pour melted chocolate onto prepared baking sheet and spread evenly until about ½-cm/¼-in thick.

Step 3/5

In a clean heatproof bowl, melt white chocolate over the saucepan of simmering water.  Remove from heat and stir in peppermint extract.
  • 225 white chocolate
  • ¼ tsp peppermint extract
  • heatproof bowl

In a clean heatproof bowl, melt white chocolate over the saucepan of simmering water. Remove from heat and stir in peppermint extract.

Step 4/5

Use a spoon to pour the white chocolate mixture over the dark chocolate in horizontal stripes about 1 cm/½ in. apart.

Use a spoon to pour the white chocolate mixture over the dark chocolate in horizontal stripes about 1 cm/½ in. apart.

Step 5/5

Sprinkle the crushed candy canes over white chocolate stripes. Drag a toothpick perpendicularly through the white chocolate to create the swirl. Place baking sheet on a level surface in refrigerator to harden for approx. 45 min. Cut or break into squares and serve. Store refrigerated in an airtight container.
  • refrigerator
  • toothpick

Sprinkle the crushed candy canes over white chocolate stripes. Drag a toothpick perpendicularly through the white chocolate to create the swirl. Place baking sheet on a level surface in refrigerator to harden for approx. 45 min. Cut or break into squares and serve. Store refrigerated in an airtight container.