Peppermint Bark
Yield: 500 g
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Ingredients
- 340 g white chocolate (divided into 170 g and 170 g)
- 170 g dark chocolate (at least 70% cocoa)
- 3 tsps coconut oil (divided into 1 tsp, 1 tsp and 1 tspl)
- 1 tsp peppermint extract (divided into ½ tsp and ½ tsp)
- 40 g crushed candy canes
Instructions
Prepare A Pan:
- Line the bottom and sides of a 23 cm square pan with parchment paper and set aside.
Make The Bottom Layer:
- Place 170 g of white chocolate and 1 tsp of coconut oil into a microwaveable bowl, and melt in the microwave for 20 seconds.
- Stir with a silicone spatula or spoon and repeat the microwave melting until chocolate is completely melted and smooth.
- Stir in ½ tsp of peppermint extract.
- Pour into the prepared pan and spread evenly with an offset spatula.
- Place in the refrigerator for 15 minutes.
Make The Middle Layer:
- Place 170 g of dark chocolate and 1 tsp of coconut oil into a microwaveable bowl, and melt in the microwave for 20 seconds.
- Stir with a silicone spatula or spoon and repeat the microwave melting until chocolate is completely melted and smooth.
- Stir in ½ tsp of peppermint extract.
- Remove the pan from the refrigerator and pour the dark chocolate over the bottom layer. Spread evenly with an offset spatula.
- Place in the refrigerator for 15 minutes.
Make The Top Layer:
- Place the remaining 170 g of white chocolate and remaining 1 tsp of coconut oil into a microwaveable bowl, and melt in the microwave for 20 seconds.
- Stir with a silicone spatula or spoon and repeat the microwave melting until chocolate is completely melted and smooth.
- Remove the pan from the refrigerator and pour the white chocolate over the middle layer. Spread evenly with an offset spatula.
- Sprinkle the crushed candy canes over the top evenly.
- Place in the refrigerator for at least an hour to set completely.
- Once set, cut the bark into pieces and store in an airtight container in the refrigerator for up to 3 weeks.