Easy Peppermint Bark
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Ingredients:
- 10oz Ghirardelli Premium Baking 60% cacao bittersweet chocolate chips
- 12oz White chocolate morsels
- 1/2 tsp peppermint flavor extract
- 6 full-sized candy canes, crushed
Instructions:
First, line a 11x17 baking sheet with parchment paper. (This recipe is for thin peppermint bark, but if you want thicker bark, use a smaller pan.)
Melt dark chocolate according to instructions on package. TIP: My favorite method is to microwave on half power for 1 minute, stir and then heat on full power for 20 second increments and stir until smooth and melted.
Pour melted chocolate on top of the parchment paper and spread using a rubber spatula. Leave on counter at room temp to partially set while melting the white chocolate.
Melt white chocolate according to package instructions, then stir in the peppermint flavor extract.
When dark chocolate is almost set, pour and spread melted white chocolate on top.
NOTE: The reason you don’t want the bottom chocolate to set completely, is so the two chocolates bond and set together so that they do not separate when breaking apart in the final process.
Immediately sprinkle crushed candy canes all over top of white chocolate. Let completely set at room temperature or if in a hurry, let set for 20 minutes in refrigerator.
When bark is completely set, either cut or break apart into smaller pieces. Peppermint Bark can be safely stored for up to two weeks in an airtight container.
Easy Peppermint Bark
Recipe details
Ingredients
- 10oz Ghirardelli Premium Baking 60% cacao bittersweet chocolate chips
- 12oz White chocolate morsels
- 1/2 tsp peppermint flavor extract
- 6 full-sized candy canes, crushed
Instructions
- First, line a 11x17 baking sheet with parchment paper. (This recipe is for thin peppermint bark, but if you want thicker bark, use a smaller pan.)
- Melt dark chocolate according to instructions on package. (My favorite method is to microwave on half power for 1 minute, stir and then heat on full power for 20 second increments and stir until smooth and melted.)
- Pour melted chocolate on top of the parchment paper and spread using a rubber spatula.
- Leave on counter at room temp to partially set while melting the white chocolate.
- Melt white chocolate according to package instructions, then stir in the peppermint flavor extract.
- When dark chocolate is almost set, pour and spread melted white chocolate on top. (The reason you don’t want the bottom chocolate to set completely, is so the two chocolates bond and set together so that they do not separate when breaking apart in the final process.)
- Immediately sprinkle crushed candy canes all over top of white chocolate.
- Let completely set at room temperature or if in a hurry, let set for 20 minutes in refrigerator.
Tips
- Peppermint Bark can be safely stored for up to two weeks in an airtight container.
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