Chocolate Peppermint Bark
Everyone loves Chocolate Peppermint Bark; it’s a delicious, easy-to-make recipe that’s great for using up leftover candy canes!
Servings 12 servings
Line a half sheet pan 18 by 13-inches) with parchment paper and set aside.
Melt the semisweet chocolate in a microwave or a double boiler; pour onto the prepared dish and spread in an even layer into a rectangle about 14 by 10-inches (an offset spatula works well for this). Let the semisweet chocolate harden.
Melt white chocolate in a microwave or a double boiler; pour onto the hardened semisweet chocolate and spread in an even layer.
Sprinkle the crushed candy canes on top.
Let the white chocolate harden before cutting into squares or breaking into pieces.
Store in an airtight container at room temperature for up to 2 weeks.
How To Freeze Peppermint Bark:
This recipe yields 1 (14 by 10-inch sheet) of candy, about 1 2/3 lbs (750 g) of candy. I find it makes 12 generous-sized servings.
Packaged in a festive holiday box, Peppermint Bark is a perfect last-minute Christmas gift or party treat.
- Stack it on a plate between layers of parchment paper.
- Wrap the plate with plastic wrap or aluminum foil.
- Place the wrapped plate into a gallon-sized zip-top bag.
- To thaw, let it sit overnight in the fridge.
Calories: 344kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 32g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg