This peppermint bark is made up of a luscious base of semi-sweet chocolate that is topped with a beautiful layer of white chocolate which is then topped by a generous sprinkling of crushed candy canes. Simple, but so good. The crunchiness of the candy canes contrasts nicely with the smoothness of the chocolate and the combination of the bitterness of the semi-sweet chocolate, the vanilla drenched sweetness of the white chocolate, and cooling peppermint flavor of the candy canes is just wonderful.
This recipe is adapted from the peppermint bark recipe over at Culinary Concoctions by Peabody:
15 oz semi-sweet chocolate
15 oz white chocolate
1/2 c candy canes (crushed)
1. Line a baking sheet with waxed paper. Temper the semi-sweet chocolate. Dump the tempered chocolate onto the waxed paper and then use a rubber spatula to gently spread the chocolate into a layer that is about 1/8 of an inch thick. Allow this layer to harden.
2. While the semi-sweet chocolate layer is hardening, temper the white chocolate. Spread the tempered white chocolate evenly over the hardened semi-sweet chocolate layer and then immediately sprinkle the crushed candy canes over the white chocolate.
3. Gently press down the crushed candy canes so that they will stick in the white chocolate. Allow the bark to harden completely and then break it into uneven pieces.
- I find that six standard sized candy canes will come out to just over half a cup when crushed.