I’ve totally jumped on the peppermint bandwagon but it’s for a very good reason; it’s delicious. In fact, this peppermint bark is so delicious that it’s dangerous because it’s two bags of chocolate chips that I could eat in one sitting. It’s so delicious and dangerous that I don’t want to know the nutritional value of anything here; I want to eat it and be happy – it’s Christmas after all! I apologize in advance if I’m sabotaging anyone’s diet here but please know, I’ll make up for it with extra healthy, yummy, guilt-free recipes moving forward (I promise).
Makes a 9 x 13 bark
270-300 g semi-sweet chocolate chips.
270-300 g white chocolate chips
1 Cup candy cane pieces (broken into peppermint flakes)
Place a pot of water to boil and when it comes to a boil drop the temperature on the pot to medium,-low
Place a bowl on top of the pot (not in the water, you’re making a double-boiler here).
Place the semisweet chocolate chips in this bowl to melt, mixing it once in a while to help it along (this should take about five minutes).
Meanwhile, prepare a 9 x 13 lasagna dish (or any baking sheet of your choice; I used the lasagna pan and it fit perfectly).
Lay 2 sheets of parchment paper into the lasagna pan and push them down, place one piece lengthwise and then lay the second sheet on top of the first widthwise (so opposite to the first, like making a cross), you want it plush with the bottom of the pan because you are going to pour the chocolate on to the paper. The key is to cut the paper long enough so you have a handle to pull the bark out of the dish after it has set.
Once the chocolate has melted pour it into the prepared pan (right on top of the paper) and smooth it out into a single layer.
Let the chocolate set in the fridge for 30 minutes to an hour.
Prepare the white chocolate the same way you did the dark.
When the dark chocolate has completely set (you’ll see it’s no longer shiny and it will be hard to the touch), pour the white chocolate over dark chocolate layer and then immediately coat the white chocolate with the candy cane (see notes).
Refrigerate to set for at least an hour BUT best results occur if you allow the bark to set over night.
Once set, pull the bark out of the pan using the parchment paper handles and break into pieces (I did it by hand but I’m told it’s fun using a hammer).
- Switch up the chocolate and candy as you see fit!
- Work quickly when spreading the white chocolate over the dark because it will start to melt and bleed into the white; don’t panic though because the candy will cover it up!
- What a great way to work off some holiday stress; place the candy canes in a Ziploc bag and smash it with a mallet or a rolling pin 🙂