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From the kitchen of Village Bakery & Café
125 Pitt St., Mount Pleasant
(843) 216-6771, www.dinewithsal.com/village

(Yields 15-20 pieces)

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Ingredients

1½ lbs. dark chocolate, coarsely chopped
1½ lbs. white chocolate, coarsely chopped
1 tsp. peppermint oil, or to taste
30 red and white peppermint candies or 18 candy canes, roughly chopped and divided in half

 

Directions

Line a nine-by 13-inch pan with parchment.
Melt the chocolates in separate double boilers over simmering, not boiling, water. Stir them frequently. Add the peppermint oil to the melted white chocolate and pour it into the lined pan. Smooth with an offset spatula.
Sprinkle half of the broken peppermint candy over the white chocolate. Pour the melted dark chocolate over the top of the candy and gently smooth with an offset spatula. Sprinkle the remaining peppermint candy over the top of the chocolate. Refrigerate to harden, approximately 30 minutes. Break into chunky shards. Store the pieces of peppermint bark in an airtight container, layering parchment or waxed paper between them. They will keep for about a week.


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