Description
A delightful treat that combines rich chocolate flavors with the festive crunch of candy canes, perfect for the holiday season.
Ingredients
Scale
- 8 ounces semisweet chocolate
- 8 ounces white chocolate
- 1 cup crushed candy canes
- 1 teaspoon peppermint extract (optional)
Instructions
- Line a baking sheet with parchment paper.
- Melt the semisweet chocolate in a microwave-safe bowl, stirring after each 30-second interval.
- In a separate bowl, melt the white chocolate using the same method.
- Pour the melted semisweet chocolate onto the baking sheet and spread it evenly. Drizzle the white chocolate over the semisweet layer and swirl them together.
- Sprinkle the crushed candy canes over the chocolate mixture while it’s still warm. Drizzle with peppermint extract if desired.
- Place the baking sheet in the refrigerator until fully set, about 30 minutes. Break the bark into pieces.
- Serve and enjoy your Candy Cane Chocolate Bark!
Notes
Store in an airtight container at room temperature for up to two weeks or in the refrigerator for up to a month.
- Prep Time: 15
- Cook Time: 5
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 24g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg