no bakeover 1 hourchocolate

Peppermint Bark

Name: Peppermint Bark
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: About 30 pieces
Ingredients: 12 ounces semisweet chocolate bars (chopped (375g)); 16 ounces white chocolate bars (chopped (450g)); ½ teaspoon peppermint extract; 7 candy canes (crushed)

There are times when I want to go overboard with the cake decorating, and there other times I just want to make a quick, delicious treat. This white chocolate peppermint bark definitely falls into the “quick treat” category. It has four ingredients (three if you’re in a pinch)! You can even use a microwave to melt

Recipe by Preppy Kitchen

From YouTube · Dec 12, 2019

Watch on YouTube

10 min

Prep time

5 min

Cook time

1 hr 35 min

Total time

About 30 pieces

Yield

Ingredients

4 ingredients

Adjust servings

Servings: 3015 to 60

Ingredients and nutrition update together

Per serving155 kcal

Fat: 8.5g
Carbs: 19g
Protein: 1.7g

Whole recipe (30 servings): 4650 kcal

12 ounces semisweet chocolate bars (chopped (375g))
16 ounces white chocolate bars (chopped (450g))
½ teaspoon peppermint extract
7 candy canes (crushed)

Method

6 steps

Line an 8x8-inch baking dish with parchment paper or wax paper. (For thinner bark, use a large baking sheet.)
Place the semisweet chocolate in a medium heat-proof bowl. You can melt the chocolate by setting it over a pot of shallow simmering water or using a double boiler, stirring until smooth. Or, microwave the chocolate in 30-second intervals at 50% power, stirring between each, until smooth and fully melted.
Pour the melted chocolate into the pan and spread it into an even layerwith a spatula. Chill until partially set or firm to the touch on top, about 20 minutes.
Place the white chocolate in a separate bowl, and melt it as you did the semisweet chocolate, then stir in the peppermint extract. Sprinkle in about ⅓ cup of crushed candy cane and fold into the white chocolate.
Pour the white chocolate onto the set semisweet chocolate layer and smooth out with a spatula. Sprinkle the remaining crushed candy cane on top. Refrigerate until completely set, about 1 hour.
To cut the bark, let it sit at room temperature for 30 minutes or use a warm knife. Remove the bark from the pan using the parchment paper, and cut or break it into pieces. Store leftover peppermint bark in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks.

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