Classic Peppermint Bark
I use dark chocolate and white chocolate chips for melting. They stay a little bit soft and have a texture I like, but because of their softness, need to stay in a cool environment. If you want harder bark, you'll need to temper your chocolate. This is a great step-by-step for doing that.
Servings: 12 large chunks
Calories: 317kcal
Ingredients
- 8 peppermint candy canes
- 12 ounces semisweet chocolate chips
- 12 ounces white chocolate chips
Instructions
- Cover a large cookie sheet in aluminum foil. Set aside.
- Remove candy canes from wrapper and place in large plastic, ziptop bag. Using a mallet, bottom of a glass or rolling pin, mash the candy canes until they are in small chunks.
- In a double boiler (or a small bowl over a pot of simmering water) melt semisweet chocolate chips. When completely smooth, pour onto cookie sheet and spread into a thin later (about ⅛"). Don't worry if chocolate doesn't spread to edge of cookie sheet. Place cookie sheet in freezer.
- Using a clean double boiler, melt white chocolate chips until smooth. Mix in all but ⅓ cup of the candy cane pieces.
- Remove cookie sheet from freezer, carefully spread white chocolate over the dark chocolate in a thin layer. Sprinkle ⅓ cup of reserved candy cane pieces on top. Place cookie sheet in freezer.
- Once bark is completely cooled and hard. Remove from cookie sheet and break into large pieces.
Nutrition
Serving: 1piece | Calories: 317kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 27g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg
