The Hardest Part Of This Peppermint Bark Recipe Is Unwrapping The Candy Canes!
We’re usually all about the healthier takes on indulgent classics but, well, sometimes we just want to say “eff it, it’s the holidays, and we’ll indulge if we want to.”
Such is how we feel about peppermint bark and Christmas time.
Sure, it’s not exactly healthy, but you want to know what’s even less healthy: obsessing over calories/fat/sugar/blah/blah/blah and missing out on life.
This is one of the easiest holiday desserts to whip up for your next holiday party.
(Seriously, the hardest part was unwrapping the candy canes!)
Easy Peppermint Bark Recipe
Coconut oil, as needed
24 candy canes
24 ounces semi-sweet chocolate (we used Ghirardelli Semi-Sweet Chocolate Chips)
32 ounces white chocolate (we used Ghirardelli White Chocolate Baking Bar)
1 1/2 tsp peppermint extract
Line a cookie pan with aluminum foil, shiny side up. Coat with coconut oil.
Place the unwrapped candy canes in a plastic bag and, using a mallet (or similar), break the candy canes into small pieces.
Heat 1-2 inches of water in a saucepan. Put the semi-sweet chocolate in a heatproof bowl and set it over the saucepan so that it’s neither touching nor submerged in the water. Stir constantly. When still a bit lumpy, but melting, remove from heat and continue stirring until smooth. Pour over the aluminum foil, spread the chocolate our evenly, and lightly tap the pan to remove air bubbles.
Place in the refrigerator to set.
Repeat the heating process with the white chocolate. When you remove the white chocolate from the heat, add the peppermint oil and stir to combine. Pour this mixture over the set semi-sweet chocolate. While still soft, sprinkle the crushed candy canes evenly over the top, lightly pressing them in with your hands to ensure they stick.
Place in the refrigerator for 30-60 minutes to harden.
Once hardened, remove from the refrigerator and peel off of the aluminum foil before using a knife to roughly break the peppermint bark into pieces.
Store in an airtight container in the refrigerator for up to 2 weeks. Let sit at room temperature prior to serving.