Description
A festive and easy-to-make chocolate bark recipe perfect for the Christmas holidays, featuring white and dark chocolate, peppermint extract, and crushed candy canes.
Ingredients
- 12 ounces dark chocolate melting wafers or chips
- 8 ounces white chocolate melting wafers or chips
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes
Instructions
- Line a baking sheet with parchment paper or wax paper.
- Melt the dark chocolate according to package directions. Stir in the peppermint extract.
- Spread the melted dark chocolate evenly onto the prepared baking sheet in a thin layer.
- Place the baking sheet in the refrigerator for 10-15 minutes, or until the chocolate is set.
- While the dark chocolate is setting, melt the white chocolate according to package directions.
- Once the dark chocolate is set, pour the melted white chocolate over the top and spread it evenly.
- Immediately sprinkle the crushed candy canes over the white chocolate layer.
- Return the baking sheet to the refrigerator for at least 30 minutes, or until both layers are completely set.
- Break the bark into irregular pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Use high-quality melting wafers for the best texture and ease of melting.
- If you don’t have melting wafers, you can use chocolate chips, but they may require adding a teaspoon of vegetable oil or shortening per cup to ensure a smooth, spreadable consistency.
- Ensure the dark chocolate layer is fully set before adding the white chocolate to prevent the colors from mixing too much.
- For extra flavor, you can add 1/2 teaspoon of vanilla extract to the white chocolate layer.
- The bark can also be made using only one type of chocolate (either dark or white).
- Prep Time: 20 minutes
- Cook Time: 5 minutes (melting)
- Category: Dessert/Candy
- Method: No-Bake
- Cuisine: American