Peppermint Bark Holiday Treat (Printer-Friendly Version)
Layers of semisweet and white chocolate with crushed candy canes create a festive and easy holiday treat.
# Required Ingredients:
→ Chocolate
01 -
340 grams semisweet chocolate, chopped
02 -
340 grams white chocolate, chopped
→ Flavoring
03 -
2.5 milliliters peppermint extract
→ Toppings
04 -
8 candy canes, crushed
# Step-by-Step Instructions:
01 -
Line a 33 cm x 46 cm baking sheet with parchment paper. Fill a large pot with 7.5 cm of water and bring to a simmer over medium heat. Reduce heat to low and place a heatproof bowl on top, avoiding steam contact with water. Add semisweet chocolate and stir occasionally until completely melted. Incorporate peppermint extract, then pour the mixture into the prepared baking sheet. Use an offset spatula to spread evenly. Refrigerate until firm, approximately 20 minutes.
02 -
Using the same simmering water setup, place a clean heatproof bowl on top. Add white chocolate and stir continuously until melted. Pour melted white chocolate over the set semisweet layer and immediately sprinkle crushed candy canes evenly on top. Refrigerate again until fully set, about 20 minutes.
03 -
Once fully set, break into pieces using your hands for a rustic appearance or a knife dipped in hot water for cleaner cuts. Store at room temperature for a few days, refrigerate for up to three weeks, or freeze for up to six months.
# Handy Cooking Tips:
01 -
To avoid chocolate seizing, ensure no water contacts the chocolate during melting. Microwaving chocolate in 30-second increments with stirring between cycles is an alternative melting technique.
02 -
Standard half sheet pan dimensions are 33 cm x 46 cm; pans within 5 cm variance are suitable.
03 -
For a faster set, refrigerate for 20 minutes or freeze for 10 minutes.