Ingredients
Units
Scale
- 10 ounces dark chocolate chips
- 10 ounces white chocolate chips
- 1/2 teaspoon peppermint extract
- 6 large candy canes, crushed
- 1 teaspoon canola oil, if needed*
Instructions
- Line a baking sheet with parchment paper.
- Fill the bottom of a medium-sized pot a third of the way with water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add dark chocolate and stir occasionally until chocolate has melted. Stir in the peppermint extract.
- Wipe the bottom of your bowl from the water/condensation. You don’t want any water to mix into the chocolate. Pour the chocolate onto the prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
- Double-boil. Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Add the teaspoon of canola oil if you see the white chocolate isn’t melting smoothly.
- Pour the white chocolate over the dark chocolate. Be careful not to spread too much or the chocolates will start to mix together. Top immediately with candy canes.
- Refrigerate until set, about 20 minutes. Break apart into different size pieces. Enjoy!
Notes
*This bark is a peppermint bark holiday version. Bark can be made with so many different variations. One of my favorites is dark chocolate for the base and pistachios and dried cherries for the topping. Simply the best, but also there are endless combinations. These chocolate mendiants are similar to bark, only made exact with a dollop of chocolate.
- Prep Time: 10
- Category: Desserts