Soooo, I took one thing and I made it another thing. If you've read this blog for some time, you may recall a chocolate peanut butter bark recipe that I made this summer. That was so tasty that I decided to "Christmas-fy" that same bark! Or should it be "holiday-fy"? That doesn't seem to roll off the tongue quite as easily.
Since our temperatures have been hovering around the 50 and 60 degree range and I haven't been chugging my Starbucks peppermint lattes, I felt like I needed an extra boost to really get into the holiday season. Anything containing candy canes are immediately festive in my opinion. Let's pair that with dark and white chocolate swirled together in a pretty pattern and I am sold. This recipe is an excellent way to use up all those extra candy canes during (or even after!) the holidays.
Chocolate Peppermint Bark
- 8 ounces good quality dark chocolate (70-80%), finely chopped
- 6 ounces white chocolate chips
- 1/2 cup crushed candy canes
1) Place the dark chocolate in a bowl in microwave. Melt the chocolate at the lowest setting possible, at intervals of 10-20 seconds. Stir the chocolate in between each interval. Once the chocolate begins to melt, stir the chocolate so that it continues melting. The mistake many people make here is to continue to heat the chocolate instead of letting residual heat do the job. If it is clear that the chocolate needs more heat, pop it back in the microwave for another 10 seconds. Repeat until the chocolate is completely melted. You could also choose to do this step in a double boiler.
2) Repeat Step 1 with the white chocolate chips. If the white chocolate is too thick, stir in a teaspoon of vegetable or shortening.
3) Assemble the bark: Prepare a sheet pan by lining it with parchment paper. Pour the dark chocolate onto thepaper. Spread it out in an even layer, making sure it's as thick as you would like your bark to be.
4) Drop spoonfuls of the white chocolate on top of the dark chocolate. Use a toothpick or a knife to make a swirl pattern in the chocolate.
5) Sprinkle the crushed candy canes on top of the chocolate. Give them a little press into the chocolate to secure them.
6) Allow the bark to sit at room temperature for 1-2 hours, or until it has hardened completely. Cut or break the chocolate into serving size pieces.