Dark & White Chocolate Peppermint Bark
 
Prep time
Cook time
Total time
 
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Ingredients
  • ¼ cup coarsely crushed red & white peppermint canes (more or less depending on taste)
  • 10 oz (300 g) 65% cacao dark chocolate, chopped
  • 1 tsp peppermint extract (oil based)
  • 12 oz (340 g) white chocolate
Instructions
  1. Place the candy canes in a ziploc freezer bag, remove as much air as possible, and seal. Pound the canes with a rolling pin or meat mallet into small- to medium-sized pieces; set aside.
  2. Line a baking sheet with parchment paper.
  3. Heat 1 inch of water in a saucepan over low heat until steaming. Put dark chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water). Remove the bowl with the chocolate from the double boiler when it’s a little more than halfway melted and then stir until the rest is smooth.
  4. Stir ½ tsp of peppermint extract into the dark chocolate.
  5. Pour the dark chocolate onto the prepared baking sheet and use an offset spatula or knife to spread it to an even thickness, a little more than ⅛″ thick.
  6. Leave it at room temperature for 5 minutes than chill in the refrigerator for 8 minutes (no more than 8 minutes, you want it to just start to set up in order for the white chocolate layer to stick).
  7. White the dark chocolate is chilling, melt the white chocolate using the same method you did for the dark one.
  8. Spread white chocolate over the dark chocolate layer and sprinkle with the candy canes. Refrigerate until firm, about 2 hour. Break into chunks.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/dark-white-chocolate-peppermint-bark/