This stuff is AMAZING! We’ve been told that it’s better than peppermint bark from Whole Foods and Williams-Sonoma (and we agree).
This recipe was inspired by a recipe from Fresh. (Yup, that’s the Hannaford magazine.)
12 oz. semisweet chocolate, chopped
4 oz. bittersweet chocolate, chopped
1/3 cup white chocolate chips
6-8 candy canes, smashed (we recommend using a small hammer and placing the candy canes between two sheets of parchment paper)
1. Preheat oven to 250° and line an edged baking sheet with aluminum foil.
2. Place chopped bittersweet and semisweet chocolate on the baking sheet and soften in oven for 3 minutes.
3. Remove chocolate from oven and use a spatula to smooth the surface and spread the chocolate evenly over the pan. (It doesn’t have to reach the edges.) The chocolate may still be a little bit chunky.
4. Return chocolate to oven and turn the oven off.
5. Place white chocolate chips in a microwave-safe bowl and zap for 30 seconds. Stir, then microwave again for 15 seconds. Repeat until white chocolate is melted.
6. Remove the real chocolate from the oven.
7. Use a spoon to plop dollops of melted white chocolate onto the real chocolate, then drag the spoon through the chocolate to make it pretty.
8. Sprinkle candy cane bits on top of chocolate.
9. Let bark sit at room temperature for at least 4 hours.
10. Break into pieces. (The chocolate will peel away from the foil easily.)
*Ideally, we should all be using organic and/or sustainable chocolate for this recipe. To find out why, read Mmmm, Chocolate.