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Swirled Peppermint Bark Recipe

I love to bake for the holidays and give my homemade treats to family, teachers, coaches and friends. I put together an assortment of goodies and always included in the mix is a batch of chocolate bark.

Chocolate bark is not only pretty, festive and delicious, it is one of the easiest treats to make. Regardless of your level of experience, you can create a professional-looking bark using just a few simple ingredients and no special tools or equipment. And its free-form nature makes it virtually impossible to mess up!

Take this swirled peppermint bark. Though it looks impressive, it couldn't be simpler. Just melt your two chocolates, pour onto a baking sheet and swirl with a skewer. Top with crushed candy canes and chill.

Break or chop into pieces and package them up in jars, bags or boxes. Put a bow and tag on and start crossing off that list!

Just be sure to save some for yourself.

Swirled Peppermint Bark

  • Makes

    2

    2 pounds bark
  • Meal
    snack, dessert
  • Prep

    15 minutes
  • Cook

    0 minutes
  • Total

    15 minutes

    Ingredients:

  • 12 ounces good quality white chocolate, chopped
  • 12 ounces good quality bittersweet chocolate, chopped
  • 1/2 teaspoon peppermint extract, divided
  • 12 six-inch candy canes, coarsely chopped

Directions:

  • 1. Line a baking sheet  with parchment paper. Place the chopped chocolates in two heatproof bowls.

  • 2. Melt the bittersweet chocolate and 1/4 teaspoon peppermint extract over a pan of barely simmering water. Pour onto your prepared baking sheet and spread evenly. Rap the sheet on the counter once or twice to level.

  • 3. Melt the white chocolate and 1/4 teaspoon peppermint extract over a pan of barely simmering water. Pour spoonfuls over the melted bittersweet chocolate; rap the sheet on the counter once or twice to level. 

  • 4. Use a skewer or thin knife to swirl the two chocolates. Sprinkle with the chopped candy canes and refrigerate to set.

  • 5. Break or chop into pieces; keep chilled till ready to serve.

Images via Sheri Silver

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