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Chocolate-peppermint bark

Chocolate-peppermint bark

Based on 27 ratings
In app
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
45 min

Ingredients

2Servings
large candy canes
41⅔ g
dark chocolate
18¾ g
white chocolate
tsp
peppermint extract
MetricImperial

Utensils

baking sheet, aluminum foil, plastic bag, rolling pin, saucepan, rubber spatula, heatproof bowl, refrigerator, toothpick

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Nutrition per serving

Cal164
Fat10 g
Protein2 g
Carb20 g
  • 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.
    • 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.
    • 41⅔ g 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.
    • 18¾ g white chocolate
    • 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.

  • Enjoy your meal!

    Chocolate-peppermint bark

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