Description
Rich chocolate layers meld with cool peppermint bark, creating a festive holiday treat that whispers winter’s sweet magic. Crisp candy cane pieces and smooth chocolate combine for a delightful dessert you’ll savor with each delectable bite.
Ingredients
Scale
Chocolate Base:
- 16 ounces (454 grams) dark chocolate chips 60%
- 4 teaspoons (20 milliliters) coconut oil
White Chocolate Layer:
- 16 ounces (454 grams) white chocolate chips
- 4 teaspoons (20 milliliters) coconut oil
Topping:
- 1/2 cup (60 grams) crushed candy canes
- Flake sea salt
Instructions
- Prepare a baking sheet by lining it with parchment paper, ensuring easy removal of the chocolate bark later.
- Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Heat for one minute, stirring thoroughly to distribute heat evenly. Continue microwaving in 15-20 second intervals, stirring between each, until chocolate becomes completely smooth and glossy.
- Carefully pour the melted dark chocolate onto the prepared baking sheet, using a spatula to create an approximately ¼-inch thick even layer. Refrigerate for 10-15 minutes until the chocolate sets and hardens.
- Repeat the melting process with white chocolate chips and remaining coconut oil, using shorter microwave intervals to prevent scorching. Stir meticulously between each heating cycle to ensure smooth consistency.
- Once the dark chocolate layer has firmed, gently pour the melted white chocolate over the surface, spreading evenly to completely cover the dark chocolate base.
- Immediately sprinkle crushed candy canes and flake sea salt across the white chocolate surface while still warm and malleable. Lightly press toppings to ensure they adhere properly.
- Refrigerate the bark for at least one hour to completely set. Once firm, remove from parchment paper and break into rustic, irregular pieces for serving.
Notes
- Chocolate Melting Magic Stir chocolate consistently to prevent burning and ensure smooth, glossy texture.
- Temperature Control Microwave chocolate in short bursts, stirring between intervals to maintain ideal melting consistency and prevent scorching.
- Surface Preparation Use parchment paper for easy removal and clean break of bark pieces, creating professional-looking results.
- Topping Techniques Press candy canes and sea salt gently into white chocolate layer to ensure maximum adherence and even distribution of flavors.
- Dietary Adaptations Swap traditional chocolate for dairy-free alternatives like vegan chocolate chips to make recipe allergen-friendly and suitable for plant-based diets.
- Storage Wisdom Store bark in airtight container between parchment layers in refrigerator for up to two weeks, maintaining crisp texture and preventing flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 200
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg