Peppermint Bark (Print Version)
# Ingredients:
01 -
6 oz dark chocolate (170g), chopped.
02 -
2-3 candy canes, crushed into bits.
03 -
12 oz white chocolate (339g), chopped.
04 -
1 1/2 spoons oil (any neutral type).
05 -
1/2 spoon peppermint extract.
# Instructions:
01 -
Cover an 8 or 9-inch square dish with wax or parchment paper.
02 -
Melt half of the white chocolate mixed with 1/2 spoon of oil in 20-second bursts. Stir in 1/4 spoon of peppermint. Pour into pan and spread evenly.
03 -
Pop into fridge for 10-15 minutes so it’s almost solid but not totally.
04 -
Melt dark chocolate using the same oil-to-chocolate method. Mix in leftover peppermint extract. Spread this over the cooled white layer.
05 -
Put it back in the fridge and chill another 10-15 minutes.
06 -
Melt the remaining white chocolate with the last bit of oil. Spread it on top. Quickly sprinkle crushed candy canes before it sets.
07 -
Refrigerate for at least an hour. If extra chilled, leave it out on the counter 10-15 minutes to soften slightly.
08 -
Remove the paper and snap into pieces however you like.
# Notes:
01 -
High-quality chocolate works way better—don't skimp!
02 -
Adding oil keeps it easy to cut once cooled.
03 -
Avoid candy melts—they won't taste the same.
04 -
No need to worry about tempering your chocolate here.