This peppermint bark is something that my family looks forward to every year. The best part is, along with how good it tastes, it also happens to be pretty easy to make. Most recipes for layered bark call for semi-sweet chocolate, but I prefer unsweetened chocolate instead. Since white chocolate is basically pure sugar, and there is even more sugar added with the candy canes on top, I find it provides a nice contrast between the super sweet white chocolate/candy-cane layer and the bitter dark chocolate underneath. Whether you make this for yourself, or as a gift for others, it will definitely be a big hit!
Layered Peppermint Bark
12 oz unsweetened(100% cacoa) baking chocolate
12 oz white chocolate
8 natural/organic candy canes (if you can’t find these, you can use homemade peppermint sugar instead)
- Melt the dark chocolate in a double boiler or in the microwave until smooth.
- Poor the melted chocolate onto a parchment lined baking sheet and use a spatula to spread it into a thin layer. Refrigerate until solid.
- Place candy canes in a plastic bag and crush into pieces using a mallet or rolling pin. Sift the crushed candy canes through a strainer to separate the very fine, sugar-like pieces from the larger chunks.
- Melt the white chocolate in a double boiler or microwave until smooth. Allow it to cool as much as possible, while still remaining melted. This will ensure the dark chocolate layer doesn’t soften and mix with the white chocolate.
- Mix the fine candy-cane pieces into the white chocolate.
- Pour the white chocolate and candy cane mixture over the dark chocolate and use a spatula to spread the white chocolate as close to the edges of the dark chocolate layer as possible.
- Sprinkle the large candy cane pieces over the white chocolate and lightly press the pieces in with your fingers to help them better adhere.
- Return the bark to the refrigerator and allow the white chocolate layer to harden.
- Break the bark into pieces and store in the refrigerator.