Dark Chocolate Peppermint Bark
Homemade peppermint bark with three layers of tempered dark and white chocolate, a crunchy peppermint center, and a glossy finish. Perfect for gifting!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 pieces
- Category: Candy
- Method: Microwave
- Cuisine: American
Ingredients
- 3/4 cup peppermint candies
- 12 oz high-quality bittersweet chocolate, roughly chopped
- 6 oz high-quality white chocolate, roughly chopped
Instructions
- Line an 8-inch square baking pan with parchment paper; set aside.
- Place the peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Sift the crushed candied through a fine mesh sieve to separate the peppermint powder from the larger pieces. Continue crushing and sifting until you have 3 tablespoons of peppermint powder. Reserve the powder and crushed pieces separately.
- Temper the dark chocolate, according to these instructions, heating it to more than 120°F and cooling to 88°F. Pour half of the tempered chocolate into the prepared pan and spread into an even layer. Let stand until just beginning to set.
- Temper the white chocolate using the same method, heating it to more than 110°F when melting and cooling to 82°F. Stir in the reserved peppermint powder, then pour over the dark chocolate layer and spread into an even layer. Let stand until just beginning to set.
- Pour the remaining tempered dark chocolate over the white chocolate layer and spread into an even layer.
- Sprinkle with the reserved crushed peppermint candies and let stand at room temperature until completely set, about 2 hours. Remove from the pan and break into pieces.
Notes
Store peppermint bark in an airtight container at room temperature for up to several weeks.
Nutrition
- Serving Size: 1
- Calories: 145
- Sugar: 13g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg
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