Ingredientes para Peppermint Bark
- 12 ounces dark chocolate chips (Belgian, semi-sweet, or bittersweet)
- 10 ounces white chocolate chips (containing cocoa butter)
- Peppermint Extract
- Peppermint Candy
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Cómo preparar Peppermint Bark
- Preheat oven to 250°F (120°C).
- Line a 9x13 inch baking pan with foil, leaving an overhang on the sides for easy lifting.
- Lightly grease the foil with cooking spray.
- Pour 12 ounces of your chosen dark chocolate chips into an even layer on the prepared foil.
- Bake for 5-7 minutes, or until the chocolate is almost completely melted.
- Remove from oven and immediately smooth the melted chocolate into an even layer using an offset spatula or knife.
- Refrigerate for at least 20 minutes, or until completely firm.
- Meanwhile, melt 10 ounces of white chocolate chips in a double boiler or heat-safe bowl set over a pan of simmering water. Stir frequently until smooth.
- Alternatively, melt the white chocolate in the microwave in 30-second intervals, stirring until smooth. (Be cautious to avoid burning.)
- Remove from heat and stir in 1 teaspoon of peppermint extract.
- Let the white chocolate cool slightly until it's not quite as hot, but still pourable.
- Pour the cooled white chocolate over the set dark chocolate layer. Quickly spread evenly to cover using an offset spatula or the back of a spoon.
- Immediately sprinkle with 1/2 cup of crushed candy canes.
- Chill for at least 1 hour, or until both layers are completely firm.
- Lift the foil out of the pan and gently peel away any excess candy canes.
- Trim the edges of the bark.
- Cut into two wide strips, then cut each strip into smaller pieces.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
907g
Fat
371g
Carbs
81g
