Festive Peppermint Bark
Festive Peppermint Bark
Indulge in the classic holiday treat of peppermint bark, featuring layers of rich chocolate and crunchy candy canes. Perfect for gifting or enjoying yourself.
Equipment
- Double boiler or microwave-safe bowl
- Baking sheets
- Parchment or waxed paper
- mixing bowl
- spatula
- refrigerator
Ingrediënten
- 1½ pounds 680 g nondairy semisweet chocolate chips
- 1 block 4 ounces, or 112 g baker’s wax (optional)
- 10 ounces 288 g crushed candy canes (about 24 regular-size canes), divided
- 1 tablespoon 15 ml pure peppermint extract
Instructies
- Melt the Chocolate: In a double boiler, melt the semisweet chocolate chips and baker’s wax (if using) over low heat, stirring occasionally until smooth.
- Prepare the Baking Sheets: Line two baking sheets with parchment or waxed paper.
- Mix in Peppermint: Remove the melted chocolate from heat.
- Stir in about three-fourths of the crushed candy canes and the peppermint extract until evenly distributed.
- Spread the Chocolate: Divide the chocolate mixture evenly between the prepared baking sheets, spreading it into an even layer with a spatula.
- Add Remaining Candy Canes: Sprinkle the remaining crushed candy canes evenly over the top of the chocolate.
- Cool and Harden: Place the baking sheets in the refrigerator and allow the bark to cool completely and harden, approximately 1 hour.
- Break into Pieces: Once hardened, remove the bark from the refrigerator.
- Break it into pieces of desired size.
- Store: Store the peppermint bark in an airtight container at room temperature for up to two weeks.
Notes / Tips / Wine Advice:
Serving Tip:
Serve peppermint bark as a delightful treat during holiday gatherings or package it in decorative boxes for thoughtful gifts.
Wine Advice:
Pair with a dessert wine like Moscato d’Asti to complement the sweet and minty flavors of the bark.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 12 g | Fiber: 2 g | Sugar: 20 g | Salt: 0.05 g
