Peppermint Bark with White and Dark Chocolate
Peppermint Bark with White and Dark Chocolate is a fun little treat that we like to make around Christmas time. We love to put these sweets in fun, festive molds. That makes them extra-special and perfect for gifting.
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Servings: 24
Calories: 57kcal
Ingredients
- 2 pkgs, 4 oz each dark chocolate baking bars
- 3 pkgs, 4 oz each white chocolate baking bars
- 1/2 tsp peppermint extract, optional
- 3/4 cup crushed candy canes
Directions
- Break dark chocolate bars into pieces. In a small microwave-safe bowl, heat chocolate on High power for 30 seconds then stir well. Continue heating in 30-second intervals until chocolate is melted and smooth.
- Place a small amount of dark chocolate into each mold, filling each one about 1/3 full. Tap the mold gently on the countertop to level it out.
- Place molds in the refrigerator for about 15-20 minutes until chocolate is firm.
- Break white chocolate bars into pieces. In a separate bowl, heat the white chocolate in the microwave for 30 seconds then stir well. Continue heating in 30-second intervals until white chocolate is melted and smooth. Stir in peppermint extract, if using.
- Spoon white chocolate into each mold on top of the dark chocolate. Fill the molds nearly to the top. Tap the mold gently on the countertop to level the chocolate.
- Crush up peppermint candy canes. Sprinkle crushed candy canes on top of white chocolate.
- Place molds in the refrigerator for about 20 minutes, until firm.
- Gently remove Peppermint Bark from the molds.
Notes
- Can also layer the chocolate in a 9x13-inch pan then sprinkle crushed candy canes over the top. Break into pieces.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 57 kcal | Carbohydrates: 10 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 7 mg | Sugar: 7 g
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