Wednesday, December 11, 2013

Chocolate Vanilla Swirl Peppermint Bark

Christmas snuck up on me this year a little…it feels like Thanksgiving was just a few days ago!

I have just the treat that will put you in the holiday spirit - marbled peppermint bark.  Mmmm…sweet and minty and crunchy.  So good!

Here's how you make it:


Chocolate melts or almond bark
Vanilla melts
Candy canes

[I'm not listing amounts, because you can make this any size you want - just use the same amount of chocolate and vanilla candy melts/almond bark, and as many crushed candy canes that it takes to cover the top.]


Place your unwrapped candy canes in a freezer bag, seal it up, and bang on it with whatever you have handy!  You want to crush it to the point where there are pieces about 1/4 of an inch long and smaller.

Place the candy pieces in a mesh strainer, and shake to strain out the tiny pieces of candy "dust":

We'll add the dust to the chocolate later.

Cover a cookie sheet with wax paper:

Place the dark chocolate candy melts/almond bark in a microwave safe bowl, and microwave it in 30 second intervals, stirring each time.  When the chocolate looks smooth and melted, pour it onto the wax paper.  With a rubber spatula or the back of a spoon, spread the chocolate out in an even layer.  How thick the chocolate is is up to you:

Repeat the microwaving with the white chocolate, and when it's melted, pour in the candy dust from earlier.  Mix well.

Pour this mixture onto the dark chocolate, and use a spoon to swirl the two colors together:

Don't over-swirl, or the colors will blend.

Sprinkle the candy cane pieces over the chocolate, then press them down gently:

Let your peppermint bark cool until the chocolate is quite hard - I let mine cool for four hours.

Break the bark into pieces with your fingers, and enjoy!

You can make this recipe with all dark chocolate or all white chocolate, if you'd like…I just thought the marbled look was pretty.

- Sugar Baby

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