Description
Indulge in this elegant holiday classic featuring two layers of velvety chocolate infused with refreshing peppermint. A base of rich 60% dark chocolate provides a deep cocoa foundation, while a creamy white chocolate top offers a sweet finish. Studded with crunchy crushed candy canes, this bark is visually stunning and delivers a satisfying snap in every bite. Perfect for gifting or holiday entertaining, this simple, homemade treat elevates your festive dessert platter without the need for complex techniques.
Ingredients
12 ounces dark chocolate (60% cocoa solids)
12 ounces white chocolate
1 teaspoon pure peppermint extract
6 candy canes, crushed into pieces
Instructions
Line a large baking sheet with parchment paper.
Place candy canes in a sealed plastic bag and crush with a rolling pin until you have a mix of dust and chunks.
Melt the dark chocolate in a double boiler over low heat until smooth.
Stir 1/2 teaspoon of peppermint extract into the melted dark chocolate.
Spread the dark chocolate evenly across the prepared baking sheet.
Refrigerate for 20 minutes until just set.
Melt the white chocolate in a double boiler until smooth.
Stir the remaining 1/2 teaspoon of peppermint extract into the white chocolate.
Pour the white chocolate layer over the set dark chocolate, spreading carefully to the edges.
Sprinkle the crushed candy canes over the top while the white chocolate is still soft.
Refrigerate for at least 2 hours until firm.
Break into jagged pieces before serving.
Notes
Ensure chocolate is high quality couverture for the best snap and texture. Avoid using chocolate chips as they contain stabilizers that can interfere with melting. Store in an airtight container in a cool, dry place for up to two weeks.
- Prep Time: 20
- Cook Time: 10
- Category: Baking
- Method: Melting and Layering
- Cuisine: American Holiday
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 22g
- Sodium: 15mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg