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Peppermint Bark
Peppermint Bark has layers of dark chocolate, white chocolate, and crushed peppermint candy canes.
Yield: 10 portions 1x
Prep: 1 hourCook: 15 minutesTotal: 1 hour 15 minutes
Scale:
Ingredients
2 5.3-ounce boxes of candy canes (You will need approximately 20 standard-sized candy canes)
1 pound dark chocolate, divided
1 pound white chocolate, divided
Instructions
- Line a sheet tray with foil. Set aside.
- Break the candy canes into pieces with a meat mallet or a rolling pin. Try not to crush the candy canes into super small pieces. Reserve one quarter of the broken pieces.
- Heat a saucepan of water to boiling then lower to a simmer and place a bowl larger than the pan opening over the top. Make sure the bottom of the bowl does not come in contact with the water below.
- Add 14 of the 16 ounces of dark chocolate. Stir continually until melted and at 120 degrees F when checked with a candy or probe thermometer. Immediately remove from heat and stir in the remaining two ounces of chocolate. Keep stirring until melted and the final temperature is between 88-90 degrees F.
- Pour it out onto the prepared pan and spread to 1/8th inch thick with an offset spatula. No need to make the edges neat since the candy will be broken into pieces later.
- Place the pan in the refrigerator for 5-8 minutes to cool, no longer.
- Repeat with the white chocolate, (14 ounces now and two ounces later) just be careful since white chocolate melts faster than dark chocolate. Keep checking the temperature and do not let it rise above 120 degrees F. Continue stirring off heat until melted. Add the reserved two ounces of white chocolate and stir off heat until melted and the chocolate temperature is between 88-90 degrees F.
- Stir in the larger amount of the broken candy canes.
- Assuming the white chocolate and broken candy cane mixture is not still hot, spread over the chilled dark chocolate to the edges. (If the white is too warm, it will melt the dark chocolate and make it hard to keep the two layers from melting together).
- Immediately press in the remaining broken candy canes across the top, making sure the pieces touch the wet chocolate.
- Chill 30 minutes then break into pieces and serve.
- Leftover bark can be stored in a covered container at room temperature as long as the room temperature is not too warm. Having said that, this bark will last longer if kept refrigerated.
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