Description
This easy-to-make peppermint bark is a great way to use up extra candy canes, and all of the chocolate odds-and-ends left over from holiday baking!
Ingredients
Equal parts white and dark chocolate (I used Callebaut white and dark chocolates, about 300 grams of each)
6–8 Oreo cookies, crushed
5–6 candy canes, crushed
1–2 drops natural peppermint oil
Instructions
Temper* dark chocolate; spread on a parchment-lined tray and allow to set.
Temper white chocolate, stir in peppermint oil, and spread in an even layer on top of the dark chocolate.
Immediately sprinkle white chocolate layer with crushed candy canes, peppermint candies, sprinkles, Oreo cookies, or other desired toppings.
Allow peppermint bark to set thoroughly, break or cut into pieces, and enjoy!
Store peppermint bark in an airtight container at room temperature for up to one month.
Notes
**I chose to temper my chocolate for this recipe, but if you aren’t familiar with tempering—or are planning to devour your peppermint bark right away!—you can skip the tempering and just melt your chocolate in the microwave instead.
- Prep Time: 20-30 minutes
- Category: Chocolate
- Method: No Bake
- Cuisine: Sweets