Peppermint Bark Christmas Candy
Indulge in the ultimate holiday treat with this elegant Peppermint Bark. This recipe features a harmonious balance of rich 60% dark chocolate and creamy white chocolate, infused with pure peppermint extract for a cool, refreshing finish. Topped with crunchy peppermint candy pieces, this sophisticated confection is a festive classic that makes for a perfect homemade gift. By using the double boiler method, you ensure a professional, silky texture that melts in your mouth and captures the essence of the holiday season.
- Prep Time: 15
- Cook Time: 10
- Total Time: 145
- Yield: 16 servings 1x
- Category: breakfast
- Method: Double Boiler
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 ounces dark chocolate (60% cocoa)
12 ounces white chocolate (high cocoa butter content)
1 teaspoon peppermint extract
6 candy canes, crushed
Instructions
Line a large baking sheet with high-quality parchment paper.
Melt the dark chocolate in a double boiler over medium-low heat until smooth.
Stir in half of the peppermint extract.
Spread the dark chocolate into a thin, even layer on the prepared baking sheet.
Refrigerate for 20 minutes until the base is firm.
Melt the white chocolate in a clean double boiler until fluid.
Whisk in the remaining peppermint extract quickly.
Pour the white chocolate over the chilled dark chocolate layer, spreading evenly.
Immediately sprinkle the crushed candy canes over the wet white chocolate.
Refrigerate for at least 2 hours until completely set.
Break or cut into desired pieces to serve.
Notes
Ensure no water droplets get into the chocolate while melting as it will cause it to seize. Store in an airtight container in a cool place or the refrigerator. Use high-quality chocolate for the best texture and flavor profile.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 18g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://itisrecipes.com/peppermint-bark-christmas-candy-recipe/