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Dark Chocolate Candy Cane Bark
Chocolate Candy Cane Bark made with Ghirardelli dark chocolate, peppermint extract and crushed candy canes.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- microwave
- pan
📝 Preparation Steps
1
Line a baking sheet with parchment paper; then melt your chocolate.(I melted mine in a microwave safe bowl in ⏱️ 30 second increments until it was smooth.)
2
Once your chocolate is melted, add peppermint extract and mix well.
Peppermint Extract2 teaspoons
3
Next, spread the chocolate mixture on top of the parchment paper until it's even in thickness. (It doesn't have to reach the edges or be perfectly even with the pan. I like my bark to be about 1/2-inch thick.)
4
Finally, add crushed candy canes to the top of the chocolate and refrigerate for at least ⏱️ 1 hour so that the chocolate hardens.Remove from the refrigerator; then break the bark apart with your clean hands.
5
Keep in an airtight container in the refrigerator for 3 weeks. (You can keep also freeze the bark as long as it's sealed tightly for about 3 months or keep it at room temperature for about 2 weeks.)
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