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Holiday Peppermint Bark: Easy White & Dark Chocolate Treat

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This easy holiday peppermint bark layers dark and white chocolate with crushed candy canes for a festive, crunchy treat. Perfect for gift-giving or holiday parties, it comes together in under an hour with just four simple ingredients.

Ingredients

Scale
  • 12 ounces dark chocolate, chopped (60% cacao recommended)
  • 12 ounces white chocolate, chopped (with cocoa butter)
  • 1 teaspoon peppermint extract, divided
  • 1/2 cup crushed candy canes (about 6 regular-sized candy canes)
  • 1 tablespoon coconut oil (optional, for smoother white chocolate)

Instructions

  1. Line a baking sheet with parchment paper, extending over edges for handles. Crush candy canes in a sealed Ziploc bag with a rolling pin until you have a mix of fine dust and small chunks. Set aside 2 tablespoons for the final sprinkle.
  2. Fill a double boiler or saucepan with 2 inches of water and bring to a gentle simmer. Place chopped dark chocolate in the top bowl. Stir occasionally until about two-thirds melted, then remove from heat and stir until completely smooth. Stir in 1/2 teaspoon peppermint extract.
  3. Pour melted dark chocolate onto prepared baking sheet. Spread into an even rectangle about 1/4-inch thick. Tap pan gently to release air bubbles. Refrigerate for 15 minutes until firm but not rock hard.
  4. Rinse and dry the double boiler bowl thoroughly. Repeat melting process with white chocolate. If too thick, stir in 1 tablespoon coconut oil. Once smooth, stir in remaining 1/2 teaspoon peppermint extract and the fine candy cane dust (not the chunks).
  5. Remove pan from refrigerator. Pour melted white chocolate over set dark chocolate layer. Gently spread evenly without mixing layers. While white chocolate is still wet, sprinkle reserved candy cane chunks evenly on top. Lightly press them in with fingers.
  6. Return pan to refrigerator for at least 30 minutes until completely firm. Lift parchment paper to remove bark from pan. Place on cutting board and break into irregular pieces with a sharp chef’s knife or by hand. Store in an airtight container.

Notes

For best results, use high-quality chocolate with cocoa butter. Avoid water contact when melting chocolate to prevent seizing. The bark keeps for up to 2 weeks in an airtight container at cool room temperature. Flavors deepen after a day or two.

Nutrition

Keywords: peppermint bark, holiday dessert, chocolate bark, easy candy, Christmas treat, white chocolate, dark chocolate, candy cane

Find it online: https://cookluma.com/holiday-peppermint-bark-easy-white-and-dark-chocolate-treat/