Easiest (& low-key the best) Holiday Dessert
Peppermint Bark is the best no-hassle dessert of the Christmas season. With minimal ingredients, minimal time and no baking, this is definitely an easy recipe. I don't know about you guys but I always have a million and one things going on during the holiday season and this dessert always comes in handy. Enjoy and Happy Holidays!
Peppermint Bark
Chocolate Variety
Use any kind of chocolate you'd like, just make sure it is of good QUALITY! If I could give you any tip to make your bark rich, it would be to use a good quality chocolate bar. This recipe will work with chocolate chips and it still tastes pretty great but I would recommend using chocolate bars. If you really want to, you can also do more layers, just split the amount of ounces.
Melting the Chocolate
You have a few options for melting your chocolate. To melt on the stove, add a few inches of water to a medium sauce pan and add the chocolate to a heat-proof bowl. Set the bowl on top of the saucepan and make sure it is not sitting in the water. Stir continuously until melted. Option two is to use the microwave. Add the chocolate to a heat-proof bowl and melt in 20 second increments to avoid burning.
Total Time: 55 minutes
Ingredients:
12 oz semisweet, dark or milk chocolate, chopped
12 oz white chocolate, chopped
1/2 tsp peppermint extract (optional)
6 candy canes, crushed
Steps
Line a large and deep baking sheet with parchment paper. Melt the first layer of chocolate (semi, dark, or milk) on the stove or in the microwave. Be careful not to burn it. Add the peppermint extract, if desired, and stir until incorporated. Pour melted chocolate into prepared pan and use a spatula to spread it into an even layer. Put in the refrigerator to set for 20 minutes.
While the first layer is cooling, add the candy canes to a zip-lock bag and crush using your rolling pin or a mallet. Melt the white chocolate. Remove the pan from the refrigerator and pour the white chocolate on top of the first layer. Use a spatula to spread it evenly. Add the crushed peppermint on top before the chocolate hardens. Put the pan back in the refrigerator to fully set for 20 more minutes. Leave in refrigerator until ready to serve.