Peppermint Chocolate Bark
Crispy dark chocolate studded with crushed candy canes and a drizzle of white chocolate. Ready in 15 minutes of hands-on time plus chilling.
- Total time
- 25 min
- Servings
- 12
- Calories
- 158
- Protein
- 2g
Ingredients
- 10 oz dark chocolate (60% cacao or higher)
- 4 oz white chocolate
- 4 count candy canes
- ¼ tsp fleur de sel or sea salt
Instructions
- 1
Line a 9×13 inch baking sheet with parchment paper.
- 2
Place candy canes in a sealed bag and crush with a rolling pin into pieces.
- 3
Melt dark chocolate in a microwave-safe bowl in 30-second pulses, stirring between each.
- 4
Pour melted dark chocolate onto the parchment, spread into an even 1/4-inch layer.
- 5
Scatter crushed candy cane over the chocolate, pressing gently to adhere.
- 6
Melt white chocolate in a microwave-safe bowl in 30-second pulses, stirring between each.
- 7
Drizzle white chocolate over dark chocolate in a zigzag pattern using a spoon or fork.
- 8
Sprinkle fleur de sel over the top.
- 9
Refrigerate until chocolate is completely set and brittle, about 15 minutes.
- 10
Break into irregular shards with your hands. Store in an airtight container.
Tools you’ll need
- 9×13 inch baking sheet
- parchment paper
- sealed plastic bag
- rolling pin
- two microwave-safe bowls
- spoon or fork for drizzling
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