Recipe: Homemade Peppermint Bark with Peppermint Dust

Ingredients

1. Fill two small pots with water halfway and bring to a simmer.
2. Place the dark chocolate in one bowl and the white chocolate in another, setting them over the simmering pots to melt.
3. While the chocolates melt, unwrap the candy canes and crush them into dust using a food processor.
4. Stir the melted dark chocolate until smooth, then add ¼ teaspoon of peppermint extract and mix well.
5. Line a 9×13-inch or 10×14-inch pan with parchment paper and spread the dark chocolate into it. Refrigerate for 10 minutes until set.
6. Stir the melted white chocolate until smooth, then add the remaining ¼ teaspoon of peppermint extract and mix well.
7. Spread the white chocolate over the dark chocolate layer and sprinkle with peppermint dust.
8. Return the pan to the fridge for 20 minutes, then let it sit at room temperature for another 20 minutes.
9. Cut the bark into triangles or break into shards, then return to the fridge briefly to firm up.
10. Store the bark in an airtight container at room temperature or in the fridge for up to 3 weeks.

Servings

48 pieces

Calories

250

Total fat

14g

Total carbohydrates

30g

Total protein

Sodium

20mg

Cholesterol

0mg