Chocolate Peppermint Bark

December 18, 2011 at 4:40 pm Leave a comment

12 ounce package (about 2 cups) dark chocolate chips
12 ounce package (about 2 cups)white chocolate chips
1 package of peppermint candy canes, crushed

Unwrap the candy canes and processor them in a food processor, pulsing on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Or, place the candy canes in a large releasable bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

Prepare a cookie sheet by covering it with smooth aluminum foil.

Melt dark chocolate chips. Pour onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8″ thick. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

While the dark chocolate hardens, melt the white chocolate chips. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

Once the peppermint bark is completely set, break into small, uneven pieces by hand.


Entry filed under: Desserts. Tags: .

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