Swirled Peppermint Bark

This swirled peppermint bark has layers of dark chocolate and white chocolate swirled together, then topped with crushed peppermint for the perfect Christmas treat!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cooling Time 1

Total Time 1 10

Servings

Calories 572kcal

Author Kyleigh Sage

Equipment

Ingredients

12 ounces dark chocolate finely chopped
8 ounces white chocolate finely chopped
¼ teaspoon peppermint extract
¼ cup crushed candy canes

US Customary - Metric

Instructions

Line a baking sheet with parchment paper or foil and set aside.
Finely chop both the dark chocolate and white chocolate and add to separate glass bowls.
You can melt the chocolate either in a double boiler or in the microwave. To melt in the microwave, melt the dark chocolate in 20 second intervals and the white chocolate for 15 second intervals, stirring well between each one. When the chocolate is mostly melted, just continue to stir but let the residual heat from the bowl finish melted the chocolate (this keeps it from overheating). [If you want to be precise, I highly recommend tempering the chocolate.]
Once the chocolate is melted, if desired you can add ¼ teaspoon of peppermint extract and stir to combine (I like to add it just to the white chocolate but you can do ¼ teaspoon in each).
Pour the dark chocolate onto the lined baking sheet and spread into an even layer. Then drizzle the white chocolate over top.
Then using a toothpick or butter knife, create fun swirls in the top of the chocolate. Be sure to work quickly before the chocolate starts to set.
Immediately sprinkle the top with crushed peppermint pieces then let the peppermint bark harden completely (you can let it harden at room temperature for about 2 hours or in the fridge for about 45 minutes).
Once the marbled peppermint bark is completely hardened, use a sharp knife to cut or use your hands to gently break into pieces.

Notes

This swirled peppermint bark will last in an airtight container at room temperature for up to 2 weeks! The chocolate shouldn't melt at room temperature but if you're concerned you can also store it in the fridge. You can also freeze in an airtight container for up to 3 months (I like to freeze it in vacuum seal bags for optimal freshness).

Nutrition