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
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