peppermint bark
Makes one 10x15-inch sheet

Ingredients

8 ounces (1/2 cups) candy canes (crushed) 1/8 teaspoon peppermint oil 8 ounces (3/4 cup) dark chocolate, tempered, or dark chocolate candy melts, melted 8 ounces (3/4 cup) white chocolate, tempered, or white chocolate candy melts, melted

Directions

Line a 10×15–inch sheet pan with parchment paper. Place…

CIA FOODIES


Peppermint Bark

Makes one 10x15-inch sheet

Ingredients

  • 8 ounces (1/2 cups) candy canes (crushed)
  • 1/8 teaspoon peppermint oil
  • 8 ounces (3/4 cup) dark chocolate, tempered, or dark chocolate candy melts, melted
  • 8 ounces (3/4 cup) white chocolate, tempered, or white chocolate candy melts, melted

Directions

  1. Line a 10×15–inch sheet pan with parchment paper.
  2. Place the candy canes in a heavy plastic bag. Crush lightly with a rolling pin.
  3. Mix the mint oil into the dark chocolate.
  4. Pour the white chocolate on the sheet pan. Spread with an offset palette knife to an even thickness. Let set at room temperature.
  5. When the white chocolate has set, spread the dark chocolate on top of the white in an even layer. This should be done immediately, or no more than 1 hour after the white chocolate has set.
  6. Sprinkle the crushed candy canes uniformly on the surface of the dark chocolate before it sets.
  7. Allow to set at room temperature for 1 hour or longer.
  8. Break in pieces to serve.

Copyright © 2022 The Culinary Institute of America