Description
A simple, crowd-pleasing Christmas candy recipe featuring layers of white and dark chocolate topped with crushed peppermint.
Ingredients
6 oz dark chocolate
12 oz white chocolate
3 tsp vegetable oil
10 to 12 crushed candy canes
Instructions
1. Line the bottom and sides of an 9″ x 9″ square baking pan with non-stick aluminum foil.
2. Stir half white chocolate and 1 teaspoon of vegetable oil in a double boiler.
3. Stir the chocolate as it melts with a heat-proof spatula.
4. Remove from over water. Stir in 1/3 crushed candy cane pieces.
5. Spread melted chocolate out on parchment paper. Freeze 20 minutes.
6. Melt dark chocolate with 1 teaspoon of oil. Spread over white layer. Freeze 20 minutes.
7. Repeat with remaining white chocolate and sprinkle remaining candy cane pieces.
8. Freeze 20 minutes until set. Remove and break into pieces.
Notes
Store peppermint bark in an airtight container in the fridge for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 22g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Christmas Candy Recipes, holiday sweets list, festive chocolate treats