Description
A festive 5-ingredient peppermint bark made with layers of semisweet and white chocolate infused with peppermint and topped with crushed candies for a crunchy holiday treat.
Ingredients
8 oz high-quality semisweet chocolate, broken into pieces
2 tsp canola oil, divided
1/2 tsp peppermint extract, divided
8 oz high-quality white chocolate, broken into pieces
25 peppermint candies, crushed and divided
Instructions
- Lightly grease a 9-inch square pan and line it with waxed paper.
- Melt the semisweet chocolate with 1 tsp canola oil in a double boiler over barely simmering water, stirring until smooth.
- Remove from heat and stir in 1/4 tsp peppermint extract.
- Spread the semisweet chocolate evenly in the prepared pan and sprinkle half of the crushed peppermint on top. Refrigerate for 1 hour or until firm.
- Melt the white chocolate with the remaining 1 tsp canola oil in a double boiler, stirring until smooth.
- Remove from heat and stir in the remaining 1/4 tsp peppermint extract.
- Spread the white chocolate over the hardened layer and sprinkle the remaining crushed peppermint on top, pressing gently.
- Refrigerate for about 1 hour, or until fully hardened.
- Lift the bark from the pan and break into pieces before serving.
Notes
Use dark or milk chocolate instead of semisweet for flavor variation.
Mix crushed peppermint into the white chocolate for added texture.
Create a marbled effect by swirling the chocolate layers.
Score the bark before it fully hardens for cleaner pieces.
Nutrition
- Serving Size: 1 piece
- Calories: 140
- Sugar: 16 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 2 mg
