Peppermint Chocolate Bark
Two layers of dark and white chocolate crowned with crushed candy canes. A no-bake holiday treat that sets in an hour and makes a great gift.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 16
Crush the candy canes in a zip bag with a rolling pin, and shake out the fine dust so the pieces stay crunchy and bright. Do not let any water touch the chocolate or it will seize.
Method
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Line a rimmed baking sheet with parchment paper.
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Melt the dark chocolate in a heatproof bowl set over barely simmering water, stirring until smooth, or microwave in 30-second bursts. Stir in 1/2 teaspoon of the peppermint extract.
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Spread the dark chocolate into an even rectangle about 1/4 inch thick on the parchment. Refrigerate for , until just set.
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Melt the white chocolate the same way, stir in the remaining peppermint extract, and spread it over the dark layer.
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Immediately scatter the crushed candy canes and sea salt over the top, pressing them in lightly.
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Chill for until completely firm, then break into rough pieces. Store in an airtight container in the fridge for up to 2 weeks.
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