Peppermint Bark with Crushed Candy Canes
Indulge in the quintessential holiday treat with this elegant peppermint bark. This recipe features a rich, velvety foundation of high-quality semi-sweet chocolate topped with a smooth layer of creamy white chocolate. Infused with cooling peppermint extract and finished with a festive, crunchy topping of crushed candy canes, this dessert offers a perfect balance of textures and flavors. Simple to assemble yet visually stunning, it makes an ideal centerpiece for holiday platters or a thoughtful, handcrafted gift for your loved ones.
- Prep Time: 15
- Cook Time: 20
- Total Time: 120
- Yield: 16 squares 1x
- Category: breakfast
- Method: Melting
- Cuisine: American Holiday
- Diet: Vegetarian
Ingredients
12 ounces semi-sweet chocolate, high-quality
12 ounces white chocolate, high-quality
1 teaspoon peppermint extract
6 large candy canes
Instructions
Melt the semi-sweet chocolate in a double boiler over low heat until smooth.
Stir half of the peppermint extract into the melted dark chocolate.
Spread the dark chocolate onto a parchment-lined baking sheet using an offset spatula.
Chill the tray in the refrigerator for twenty minutes until firm.
Melt the white chocolate in a clean double boiler until completely fluid.
Whisk the remaining peppermint extract into the white chocolate.
Pour the white chocolate over the firm dark layer and spread evenly.
Sprinkle the crushed candy canes over the top before the chocolate sets.
Refrigerate until fully hardened then break into pieces.
Notes
Use high-quality chocolate with at least 60 percent cocoa solids for the base. Crush candy canes inside a sealed plastic bag using a heavy rolling pin to prevent messes. Ensure no water touches the chocolate during melting to prevent it from seizing.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 22g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg