Candy Cane Peppermint Bark

3 December 2013

peppermint bark

I've been looking forward to making this Peppermint Bark for such a long time. I love making bark as it's super easy and can be so easily adapted... just throw something different on top to suit the occasion.

I was a bit doubtful about peppermint bark as I'm not a fan of minty chocolate. But I actually loved it and couldn't stop at one piece! In fact the whole family dived in and it was gone in half a day. If you can keep the family away from it, it would make a fabulous alternative to those boring After Eight mints with your coffee after Christmas Dinner!

peppermint bark
peppermint bark

If you know how to temper chocolate {I really need to learn how!} I would recommend that you do it for this. Tempering chocolate gives it a nice dark glossy look, a higher melting point so it won’t melt all over your fingers as you eat, and makes it 'snap' into pieces, rather than crumble. There's a good guide over at The Pink Whisk.

Even if you don't temper the chocolate, it's still equally as delicious but just keep it in the fridge and  have some baby wipes on hand after you eat a chunk! Lydia held on to her chocolate for 10 minutes and ended up in a right mess!

peppermint bark

Peppermint Bark

150g milk  or dark chocolate
150g white chocolate
6 peppermint candy canes

Peel the plastic off the candy canes, place in a double plastic big and bash them with a rolling pin. Make sure there are some fine crumbs and also some bigger pieces.

Melt the milk chocolate for the lower layer. I melt mine in the microwave in 30 second blasts on 50% power and it took 2 minutes. Give it a good stir and pour into a baking tray or tin lined with baking paper or a silicone tray {no paper needed}.

Refrigerate for about 30 minutes until set.

Now melt the white chocolate in the same way. Tip in the finest pieces of the crushed candy canes and stir into the white chocolate.

Pour over the milk chocolate layer and top with the bigger candy cane pieces. Spread them out so you’ve got a nice even distribution.

Refrigerate for at least 30 minutes or so then remove from the mould/tin carefully. Break up into uneven pieces and enjoy!

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1 comment:

  1. Oh this looks so delicious I have to attempt it at some point! x


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