Description
This Valentine Peppermint Bark is a delightful blend of creamy white and semi-sweet chocolate, topped with crushed candy canes for a refreshing treat. Perfect for sharing!
Ingredients
Scale
- 12 ounces white chocolate, coarsely chopped
- 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped
- 1 and 1/2 teaspoons vegetable or coconut oil
- 1/2 teaspoon peppermint extract
- 2–3 regular-size candy canes, crushed
Instructions
- Prepare the Pan: Line an 8-inch or 9-inch square baking pan with parchment paper.
- Melt the White Chocolate: Combine white chocolate and 1/2 teaspoon oil, melting in intervals until creamy, then refrigerate for 10-15 minutes.
- Melt the Semi-Sweet Chocolate: Repeat the process with semi-sweet chocolate and the remaining oil, mixing in peppermint extract.
- Add the Final Layer: Melt remaining white chocolate, pour over semi-sweet layer, and sprinkle with crushed candy canes. Refrigerate until set.
- Set and Cut the Bark: Chill for about 1 hour until fully hardened, then break into pieces.
Notes
Store in an airtight container at room temperature for up to three days.
Refrigerate for up to three weeks for freshness, or freeze for up to three months.
Use a sharp knife for clean cuts.
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 15g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg