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Peppermint Bark

Layers of milk and white chocolate, sprinkled with crushed candy canes: a perfect, festive treat!
Course Snack
Keyword Candy, Chocolate, Christmas, Peppermint
Prep Time 1 hour
Setting Time 30 minutes
Total Time 1 hour
Author Gemma

Equipment

  • Digital thermometer
  • Mortar and pestle
  • Baking tray, greaseproof paper, spatula, microwave safe bowl

Ingredients

  • 180 g Milk chocolate
  • 180 g White chocolate
  • 2 Candy canes

Instructions

  • Line the baking tray with greaseproof paper. Set aside.
  • Crush the candy canes using a mortar and pestle. Aim for a mix of fine dust and small pieces.
  • Melt (and temper) the milk chocolate. Spread it onto the lined tray in a thin, smooth layer. Set aside at room temperature to set.
  • While the milk chocolate layer sets, melt (and temper) the white chocolate. Pour over the hardened milk chocolate layer and spread out to the edges. Working quickly, sprinkle the crushed candy canes over the chocolate. Set aside at room temperature and allow to harden completely, about 30 mins.
  • Once the peppermint bark has hardened completely, break into shards. The bark can now be stored at room temperature, packaged into bags and given as gifts, or enjoyed immediately!