Candy Cane Bark Recipe
User Reviews
5
Candy Cane Bark Recipe
Description
This Candy Cane Bark Recipe starts by melting white chocolate with vegetable oil, mixing in peppermint extract, and spreading it evenly on a parchment-lined baking sheet. The white chocolate layer is chilled until almost set but still shiny to ensure the layers bond well. Simultaneously, semisweet chocolate is melted with oil and peppermint extract, then poured over the set white chocolate layer. Crushed candy canes are sprinkled on top to add color and a crunchy texture paired with minty flavor. After the bark fully sets in the refrigerator, it is broken into pieces for serving or storage in an airtight container. It can be kept refrigerated for up to one month or frozen up to six months.
Ingredients
- 8 ounces white chocolate do not substitute chocolate chips, coarsely chopped
- 1 teaspoon vegetable oil or coconut or canola oil
- 1/2 teaspoon peppermint extract
- 8 ounces semisweet chocolate do not substitute chocolate chips, coarsely chopped
- 3 or more large candy canes crushed
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Make sure you have room for the baking sheet in your refrigerator.
- Melt the white chocolate with 1/2 teaspoon oil in a bowl in the microwave on low or in a heatproof bowl placed over but not touching a pan of gently simmering water. Remove the chocolate from the heat and stir in 1/4 teaspoon peppermint extract.
- Pour the melted white chocolate onto the prepared baking sheet and spread it into an even layer with a rubber spatula. Refrigerate for 20 to 25 minutes, or until it has almost but not completely set. The chocolate is almost set when it's beginning to lose its shiny sheen. (If it sets completely, the bark layers could separate.)
- While the white chocolate is setting, melt the semisweet chocolate and remaining 1/2 teaspoon oil. Remove the chocolate from the heat and stir in the remaining 1/4 teaspoon peppermint extract.
- Pour the semisweet chocolate over the almost-set white chocolate and spread into an even layer. Sprinkle with the crushed candy canes.
- Return the bark to the refrigerator to set completely, 30 to 40 minutes. (The chocolate is set when it has lost its shiny sheen and looks matte.)
- Once the bark has hardened, break it into pieces as large or as small as you want. Nibble or gift at your leisure.
Notes
- Store the bark tightly covered in the fridge for up to one month or freeze for six months to maintain freshness.
- If candy canes are unavailable, round peppermint candies can substitute for a similar effect.
- This recipe is suitable for gluten-free diets as it contains no gluten ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 171kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 14mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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