Well, we have our stretchy pants all washed and tucked away safely in the drawer after Thanksgiving, now it’s time take out your party pants! Yep, here we go all month long there will parties, gatherings, festivities and more! It’s Holiday Party time! Kicking off party and gift giving season with these easy peasy lemon… err, peppermint squeezy white chocolate peppermint bark! Perfect for homemade gifts, party favors, hostess gifts and just eating!
Ok, y’all ready for non-stop merry makin? Once we hit December it’s gathering after gathering through the end of the year! You may need to pull out your bedazzled stretchy pants! There will be plenty of food, booze and sweets to hold you over for the year (but it won’t)! I am actually getting prepped and ready to host my annual Holiday party! I’ve done one every year for over a decade! Wow, time flies! And I haven’t aged a bit! 😉
Anyway, this bark will be making an appearance on my dessert board this year! Yes, a dessert board, just like every party needs a cheese board, every party needs a dessert board! Think of it as little sweet apps! This bark is a perfect addition and guests grab a piece and mingle. They are pretty too! I am doing a white dessert plate this year and the contrast from the dark chocolate to the white to the red candy cane bits really pop against the backdrop. Then they just pop into your mouth!
Like I mentioned before, these are easy to whip up. Just melting chocolate, letting it set, crushing candy canes (very therapeutic…not for my dog though), melting more chocolate, letting it set and breaking into pieces! Done and done!
Here’s that beautiful dark chocolate bottom layer! It’s like an ice rink of chocolate!
And here comes the sweet white chocolate pepperminty layer…mmm…pepperminty!
Look how pretty when set! I love the contrast between the chocolates! I do a thicker white peppermint layer than the dark chocolate.
Voila! You’re welcome for this delicious and deliciously simple gift, favor, dessert board star and therapeutic peppermint bark!
Good Tidings!
Diane
- 16 oz. dark chocolate bars (not chips)
- 24 oz. white chocolate bars (again, not chips)
- 1 cup candy canes crushed plus some larger bits for top
- Line a baking sheet with parchment paper and set aside.
- Chop the dark chocolate into small pieces. Place in a large heat and microwavable bowl. Microwave in 30 second intervals, stirring after each one until completely melted and smooth.
- Pour over prepared baking sheet and smooth over with off-set spatula or knife. Tap pan on the counter a couple times to get rid of air bubbles and shake slightly to have a nice even layer of chocolate.Place in the fridge for 30 minutes to overnight.
- In a plastic zip-lock bag crush your unwrapped candy canes with a rolling pin or mallet. There can be some larger chunks, but not too large. Does not have to be a fine powder. Make sure you have a little over a cup. I used he half-size box of candy canes and had plenty. Set aside.
- Chop the white chocolate into small pieces. Place in a large heat and microwavable bowl. Microwave in 30 second intervals, stirring after each one until completely melted and smooth. Stir in the cup of crushed candy canes. Pull the dark chocolate out of the fridge and pour white chocolate over set dark chocolate and smooth over with off-set spatula or knife until evenly spread over the dark chocolate. Sprinkle the larger bits of candy canes over the white chocolate layer.
- Pop back in the fridge for another hour up to overnight. Pull out of fridge and break into pieces.
- Store in the fridge in a sealed container for up to a month.
- Enjoy!
Merry Christmas Diane! I’m bringing this recipe with me when I go to spend Christmas with my daughter in Virginia. When we make this I’m sure they will be extra happy that I’m there!
Merry Christmas Aunt Jan!! Oh good, it is delicious!