You guys, I have been going back and forth about whether or not to write text in between the photos or after all of the photos. I decided that I like chatting with you after you’ve seen all of the photos. It allows me to convey my message cohesively instead of broken apart into pieces. I hope you don’t mind. And, I hope you enjoyed all of the photos of this very festive holiday peppermint bark!
This just screams Christmas, right? We’re just one week away, people. This is the perfect treat for Santa and his reindeer.
I’ve had some baking chocolate staring at me for the last several weeks and this recipe seemed like the perfect use for it! All you need to make this simple treat is dark (or milk) chocolate, white chocolate and candy canes. And, forget melting the chocolate over the stove. Mic-ro-wave (watchfully).
Peppermint Bark looks especially pretty with large chunks of peppermint pieces. If you like that, go for it! However, the large pieces are a bit much for me. I like just a hint of peppermint (and don’t especially like chomping on sharp candy cane chunks), so I strained the fragments through a colander to rid the really big pieces.
I layered the white chocolate atop the dark chocolate, but I think this would look pretty in the reverse order with the candy canes on the dark chocolate. Maybe next year!
P.S. I had a lot of fun shooting this treat with some new holiday decor (one item was in yesterday’s festive gathering post)! I especially love these nordic candle holders (on SALE from $3.97 at Crate & Barrel), this circle red placemat ($5.95 ea at Crate & Barrel) and this silver beaded charger (on SALE $9.50 ea from Pottery Barn). These might be great items that are discounted after the holidays to stock up on for next season!
- 5-6 candy canes
- 8-10 oz. high quality milk or dark chocolate
- 8-10 oz. high quality white chocolate
- Place candy canes in a plastic bag. With a rolling pin, crush candy canes into fine pieces. Strain through a colander to collect smaller pieces if desired.
- Using a microwave safe bowl, melt dark chocolate in a microwave oven at medium power (50%) for 1 to 1½ minutes. Remove and stir. If not melted, return to microwave and continue heating, checking every 30 seconds. Stir thoroughly to remove lumps.
- Pour dark chocolate onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 30 minutes or until firm.
- Melt the white chocolate using the above heating directions for the dark chocolate. Pour the white chocolate over the dark chocolate.
- Sprinkle the candy cane crumbs over the white chocolate, pressing in where necessary. Cool for 30 minutes or until firm.
- Remove chocolate mass from cookie sheet and break into pieces.