Chocolate-peppermint bark

Based on 26 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
164
Protein
2 g
Fat
10 g
Carb
20 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.
    • 500 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.
    • 225 g 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.