Growing up, the holiday season was always filled with the aromatic scents of freshly baked goods wafting through our home. One of my fondest memories is of my grandmother, who would gather us around the kitchen table, melting chocolate and crushing candy canes to create her famous peppermint bark. The vibrant green and red flecks of the crushed peppermint would shine against the rich, dark chocolate, creating a treat that was as beautiful as it was delicious. As we indulged in this festive delight, we shared laughter and stories, making memories that would last a lifetime. Today, I’m excited to share an easy and modern take on this classic treat, bringing a touch of nostalgia with a twist!
Ingredients
- 8 ounces dark chocolate (70% cacao preferred)
- 8 ounces white chocolate
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes (about 4-5 candy canes)
- Sea salt flakes (optional, for garnish)
Instructions
Start by preparing your workspace. Line a 9×9-inch baking dish with parchment paper, leaving some overhang to make removing the bark easier later.
Chop the dark chocolate into small, even pieces and place it in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth. Be careful not to overheat it!
Once melted, stir in half of the crushed candy canes and the peppermint extract, mixing well to incorporate the flavors.
Pour the dark chocolate mixture into the prepared baking dish, spreading it evenly with a spatula. Tap the dish gently on the countertop to release any air bubbles. Place it in the refrigerator for about 20 minutes, or until set.
While the dark chocolate layer is chilling, chop the white chocolate and place it in another microwave-safe bowl. Repeat the melting process as you did with the dark chocolate, until it’s smooth and creamy.
Remove the dark chocolate layer from the refrigerator. Pour the melted white chocolate over the set dark chocolate layer, spreading it evenly. Immediately sprinkle the remaining crushed candy canes on top, pressing them gently into the surface. For an extra touch, sprinkle a few sea salt flakes for a delightful contrast to the sweetness.
Return the baking dish to the refrigerator and let it chill for another 30 minutes, or until the white chocolate is completely set.
Once set, lift the peppermint bark out of the dish using the parchment overhang. Place it on a cutting board and slice it into squares or break it into irregular pieces for a rustic look.
Store the peppermint bark in an airtight container at room temperature or in the refrigerator if you prefer it chilled. Enjoy sharing this delightful treat with family and friends, and don’t forget to reminisce about your own cherished holiday memories!