Peppermint Bark
Ingredients
The chocolate layers
-
12
ounces
white chocolate, coarsely chopped
-
6
ounces
semi-sweet or bittersweet chocolate, coarsely chopped
The flavoring and oil
-
1½
teaspoons
vegetable oil or coconut oil
-
½
teaspoon
peppermint extract
The garnish
-
2–3
regular-size
candy canes, crushed
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil.
- Melt 6 ounces of white chocolate with ½ teaspoon of oil in a microwave, stirring until smooth. Stir in ¼ teaspoon peppermint extract.
- Spread the melted white chocolate into the prepared pan and refrigerate for 10–15 minutes until almost set.
- Melt the semi-sweet chocolate with ½ teaspoon of oil in the same way. Stir in the remaining ¼ teaspoon peppermint extract.
- Pour the melted semi-sweet chocolate over the white chocolate layer and spread it smoothly. Refrigerate for another 10–15 minutes.
- Melt the remaining white chocolate with the last ½ teaspoon of oil. Spread over the semi-sweet layer without peppermint extract.
- Sprinkle crushed candy canes evenly on top and refrigerate until completely set, about 1 hour.
- Once hardened, remove from the pan, break or cut into pieces, and enjoy.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
2g
Sodium
20mg
Cholesterol
0mg
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