Dark Chocolate Candy Cane Bark
Looking for a quick and easy holiday dessert to bring to a last minute gathering? This Dark Chocolate Candy Cane Bark is perfect!
Prep Time 15 minutes
Resting Time 1 hour
- 3 c. Ghirardelli 60% Bittersweet Chocolate Chips
- 2 tsp. Peppermint Extract
- 1/2 c. Crushed Candy Canes (peppermint flavor)
Line a baking sheet with parchment paper; then melt your chocolate.(I melted mine in a microwave safe bowl in 30 second increments until it was smooth.)
Once your chocolate is melted, add peppermint extract and mix well.
Next, spread the chocolate mixture on top of the parchment paper until it's even in thickness. (It doesn't have to reach the edges or be perfectly even with the pan. I like my bark to be about 1/2-inch thick.)
Finally, add crushed candy canes to the top of the chocolate and refrigerate for at least 1 hour so that the chocolate hardens.Remove from the refrigerator; then break the bark apart with your clean hands.
Keep in an airtight container in the refrigerator for 3 weeks. (You can keep also freeze the bark as long as it's sealed tightly for about 3 months or keep it at room temperature for about 2 weeks.)
*If you want to add another layer of chocolate (like white or milk), refrigerate the first layer minus the candy canes until hardened, add your second layer of melted chocolate; then add your crushed candy canes last.
*Serving sizes will vary depending on how large you break the pieces of bark.