Peppermint Bark
Super simple, 3 ingredient peppermint bark. A classic Christmas dessert that is not only delicious, but so easy to make and with very few ingredients.
Servings: x13 inch pan
Ingredients
- 12 ounces 340 g dark chocolate, in equally sized chunks
- 1/2 teaspoon mint extract optional
- 12 ounces 340 g white chocolate, in equally sized chunks
- 4 candy canes crushed and sifted through a fine mesh strainer to separate the powder from the bigger pieces
Instructions
- Line a 9x13 inch pan with parchment paper; melt your dark chocolate and add half of your mint extract if desired. Pour over prepared baking sheet and spread into an even layer with an offset spatula. Pop in the freezer for 20 minutes12 ounces (340.2 g) 340 g dark chocolate, in equally sized chunks, 1/2 teaspoon (0.5 teaspoon) mint extract
- Melt your white chocolate and add remaining mint extract; pour over your semisweet chocolate, this time don’t use your spatula, or use it carefully -just on top- so dark and white chocolate don’t mix. I like to tap the pan against the counter a few times so the chocolate spreads evenly; add crushed candy canes immediately and freeze for another 20 minutes or until set12 ounces (340.2 g) 340 g white chocolate, in equally sized chunks, 4 candy canes
- Break it into pieces and store in an airtight container at room temperature for up to 2 weeks
Notes
Find a link on the blog post on how to melt chocolate!
Nutrition
Serving: 1g | Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 10mg | Sugar: 8g
