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Candice's Dark Chocolate Peppermint Bark


By: Candice Kumai

Serves 12

2 (12 oz) bags dark high-quality chocolate chips
2 (12 oz) bags white chocolate chips
1 teaspoon peppermint extract
3-5 candy canes, smashed up in a large re-sealable freezer bags, wrappers removed

Line a baking sheet with foil or parchment paper.

In a double boiler (a saucepan filled 1/2 way with boiling water with a stainless steel mixing bowl on top) melt the dark chocolate chips.

When melted and smooth, spread a thin layer of the dark chocolate on the foil lined sheet tray (using a spatula) and allow it to cool in the fridge until firm, about 8 minutes.

While the dark chocolate is cooling, start another double boiler: In a clean and dry stainless bowl, melt the white chocolate chips. After the chips have melted, add the peppermint extract. Mix until smooth using a rubber spatula.

Remove the dark chocolate from the fridge and pour the white chocolate on top of the dark, spreading an even layer across the entire sheet of chocolate. Sprinkle the top with the smashed candy cane pieces and refrigerate for approximately 20 minutes until fully solid. Remove from fridge, break into bite sized pieces and enjoy with a yummy cup of coffee!:)


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