Description
Create festive Christmas Chocolate Bark with this easy recipe. It features layers of melted dark and white chocolate swirled together, topped with crushed candy canes for a delightful peppermint crunch. Perfect for holiday gifting or adding to your festive dessert spread.
Ingredients
Scale
- 12 oz (340 g) semi-sweet or dark chocolate, chopped or in chips
- 12 oz (340 g) white chocolate, chopped or in chips
- ½ tsp peppermint extract (optional)
- 5–6 candy canes, crushed (about ½ cup)
Instructions
- Line a 9×13-inch baking sheet with parchment paper or a silicone mat. Crush candy canes.
- Melt dark chocolate using a double boiler or microwave. Stir in ¼ tsp peppermint extract if using. Spread evenly on the prepared sheet. Refrigerate for 15 minutes.
- Melt white chocolate slowly. Stir in remaining ¼ tsp peppermint extract, if desired.
- Pour white chocolate over the semi-set dark chocolate. Swirl gently with a skewer or toothpick to create a marbled pattern.
- Immediately sprinkle crushed candy canes over the warm chocolate. Press gently with a spatula.
- Refrigerate for 1 hour, or until completely firm. Remove from pan and break into pieces.
Notes
- Store bark in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer freshness.
- For gifting, wrap pieces in parchment or wax paper and place in treat bags or tins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (active melting and swirling)
- Category: Desserts
- Method: Melting, Swirling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 161
- Sugar: 22g
- Sodium: 27mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 1mg