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dark chocolate and white chocolate peppermint bark

Chocolate Peppermint Bark

This Chocolate Peppermint Bark has everything going for it. It sports a layer of dark chocolate, topped with creamy white chocolate and is crowned with a smattering of chopped red and white peppermint candy canes (or any hard red and white peppermint candy).

Low FODMAP Serving Size Info: Makes about 2 1/4 pounds (1.02 kg); serving size 1/2 ounce/15 g; 72 servings

Course: candy, Snack, Treat
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate 20 minutes
Total Time: 35 minutes
Makes: 72 servings
Calories: 71 kcal
Author: Dédé Wilson

Ingredients:

  • 12, 6 to 7 inch (15 cm to 17 cm) red and white peppermint candy canes
  • 1 pound (455 g) bittersweet or semisweet chocolate, finely chopped
  • 1 pound (455 g) white chocolate, finely chopped

Preparation:

  1. Line a half-sheet baking pan with aluminum foil, shiny side up, smoothing out any wrinkles.
  2. Place candy canes in a heavy-duty zipper-top plastic bag, press out air and seal bag. Use a rolling pin the crush the candy canes, alternately rolling and whacking the candy until they are fairly uniformly crushed. Aim for approximately 1/4 inch (6 mm) pieces. If there is a lot of powdery residue, place candy in a strainer and shake out and discard powdery part (or save and stir into hot chocolate). Set crushed candy aside.
  3. Melt both the dark chocolate and the white chocolate separately and stir until smooth. Spread dark chocolate in an even, thin layer (about 1/8 inch/3 mm thin) all over the aluminum foil. An offset spatula is a great tool for this. The chocolate doesn’t have to be perfectly rectangular; an imperfect puddle is fine!

  4. Place in refrigerator for chocolate to firm up. Once it is chilled and firm, spread white chocolate all over the dark, then immediately sprinkle chopped peppermint candy over white chocolate while it is still wet. Place pan in refrigerator until completely firm, about 20 minutes. Break up into pieces and it is ready to eat! Chocolate Peppermint Bark will keep for 1 month refrigerated in an airtight container. Stored in single layers separated by waxed or parchment paper

Notes:

Tips

  • If you want to make an all-dark chocolate version, simply melt 2 pounds (910 g) of dark chocolate and sprinkle peppermint candy directly over it while it is still wet. Follow remaining directions as described.
  • This candy looks great packaged in clear cellophane bags tied with red, green, gold or silver ribbons – perfect for a hostess gift during the holidays. Or, go all out and offer a whole tin! Also, if you can find red, green and white candy canes, the bark will look even more colorful.
Nutrition Facts
Chocolate Peppermint Bark
Amount Per Serving
Calories 71 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 18mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 13mg1%
* Percent Daily Values are based on a 2000 calorie diet.