Recipe: $3.99 | Per Serving: $0.49 | Yield: 8
Dark chocolate peppermint bark is a fast and easy way to get a beautiful dessert or food gift for the holidays! In this recipe, we basically just melt dark chocolate, stir in crushed candy canes, and let it set. That’s it!
The first chocolate bark I ever made does get a little teeny story, so feel free to scroll on down if you’re not into stories. When I was in grad school for nutrition, I took all 7 of the offered cooking classes. We were only required to take 2, but I couldn’t rest knowing there were more nutrition-related cooking tips being shared, so I took them all, even though it tipped me over my required credits.
Anyway, in one class we had a little bit of a Chopped situation where we were given ingredients and we had to use them all to make an appetizer, entree, and dessert. I don’t remember all the specifics for all the ingredients and dishes we made, but I do remember that we decided to make chocolate covered blueberries for dessert.
However, when you have limited time, individually coating blueberries gets incredibly time-consuming. Additionally, as you dip the blueberries, a little moisture can get transferred to the chocolate, which causes it to seize up a little bit. Needless to say this was a tedious process that was presenting a few issues.
As time was running out (it wasn’t a competition, but there was a time limit to the course since we had a lecture afterwards), we decided to scrap the chocolate-covered blueberries and just make a blueberry bark instead. This was incredibly easy. We just tossed all the blueberries into the melted dark chocolate and spread it out to cool and harden. Voila! So easy. I’ve been making all kinds of dark chocolate barks ever since.
I like to smash the candy canes in a zip top bag between a thin cloth to prevent things from getting incredibly messy. You can smash with a rolling pin or a heavy bottom sauce pan. Take out your pandemic frustrations on those babies!
This recipe is really easy, and aside from cooling the chocolate after you make it, it’s really very fast. You can wrap this up to give as food gifts or add it to your appetizer or dessert spread.
Vegetarian: Yes!
Paleo: Sure! Mostly, depending on the candy canes you buy.
Dark Chocolate Peppermint Bark
- Total Time: 42 minute
- Yield: 8 1x
- Diet: Gluten Free
Description
This easy recipe for dark chocolate peppermint bark is the perfect easy dessert for holiday gatherings. Dark chocolate, which is slightly bitter, pairs perfectly with sweet allergy-friendly candy canes.
Ingredients
- 4 regular-sized candy canes (this brand is allergy-friendly)
- 6 oz dark chocolate, 65-70% recommended (70% Guittard bars are my favorite, can also use Enjoy Life (affiliate link) chocolate chips or any chocolate of your choosing)
- Optional: flakey sea salt for topping
Instructions
- Line a sheet pan with a reusable liner or parchment paper then set aside.
- Add candy canes to a large resealable bag (like zip-top) then place onto a kitchen towel and use a meat mallet or rolling pin to crush the candy (keep on kitchen towel in case the bag gets a small tear – easier to clean up.) Scoop out 2 Tablespoons crushed candy then set aside.
- Melt the Chocolate:
- Stovetop: (DO NOT GET WATER INTO THE CHOCOLATE) Place a small pot of water on the stove. Fit a metal bowl into the pot. Add the chocolate to the bowl and stir until melted.
- Microwave: (DO NOT GET WATER INTO THE CHOCOLATE) Add chocolate chips to a medium-sized bowl then microwave in 30 second increments, stirring between increments, until the chocolate is smooth – 1:30 – 2 minutes.
- Add crushed candy canes (except the reserved 2 Tablespoons) to the melted chocolate, then stir to incorporate. Pour mixture onto the prepared sheet pan then spread into an even layer. It helps to pick the pan up and gently shake it back and forth until the candy has formed an even layer. Sprinkle with reserved crushed candy canes then refrigerate until the chocolate has set, 20 minutes. (Note: if you like shiny chocolate, you can ‘temper’ it by slowly cooling it. Let the chocolate cool to room temperature, about 70ºF or cooler, before placing it in the fridge.)
- Break bark into pieces then serve as dessert or package into gift bags and tie with a ribbon.
Notes
Nutrition label is estimation, as always. Could easily serve more than 8, but is probably enough for 8 food gifts.
- Prep Time: 10
- Cook Time: 30*
- Category: Dessert
- Method: No Cook
- Cuisine: American
Keywords: chocolate bark, chocolate peppermint bark, candycane bark, peppermint bark, gluten-free, dairy-free, dessert, christmas, christmas dessert
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