Dessertsbiggerbolderbaking4.3
Candy Cane And Chocolate Peppermint Bark
Candy Cane And Chocolate Peppermint Bark is a holiday must-have! Layers of dark and white chocolate are topped with crushed candy canes for this festive treat.
👥 1 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- microwave
- spatula
📝 Preparation Steps
1
Line a baking sheet with parchment paper and set aside.
2
Place the bittersweet chocolate and ⅛ teaspoon peppermint oil in a double boiler over simmering water (or microwave ⏱️ 20 seconds at a time in a microwave-safe bowl), stirring frequently, until melted.
3
Pour onto the prepared baking sheet and, using an offset spatula, spread into a 9x12-inch (23x30½-cm) rectangle.
4
Place the chocolate in the refrigerator to lightly set for ⏱️ 15 minutes while you prepare the white chocolate layer.
5
Melt the white chocolate and the remaining ⅛ teaspoon peppermint oil in a double boiler over simmering water (or microwave ⏱️ 20 seconds at a time in a microwave-safe bowl), stirring frequently, until melted.
6
Let the white chocolate cool for about ⏱️ 5 minutes, then pour over the bittersweet chocolate.
7
Very gently spread the white chocolate over the bittersweet chocolate, taking care to keep the layers from swirling together.
8
Sprinkle the crushed candy canes evenly over the surface and, very gently, press the candy into the white chocolate to make sure it will stick.
9
Let cool for at least ⏱️ 6 hours or overnight until set and hard, then break into pieces. Store in an airtight container at room temperature for up to 3 weeks.
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