Peppermint bark
- Cate Dixon
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Serves 6
Easy
Prep: 15 mins
plus setting
A star rating of 4 out of 5.2 ratingsRate
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Rustle up some peppermint bark for the Christmas holidays. It makes an excellent gift – pack in biodegradable clear bags tied with decorative ribbon
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g milk chocolate
broken into chunks
-
80g white chocolate
broken into chunks
-
1⁄2 tsp peppermint extract
-
5 peppermint candy canes
broken into chunks
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Nutrition: Per serving
- kcal288
- fat15g
- saturates9g
- carbs35g
- sugars33g
- fibre1g
- protein4g
- salt0.1g
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Method
-
step 1
Line a large baking tray with baking parchment. Melt the milk and white chocolates in two separate heatproof bowls set over pans of simmering water, ensuring the bases of the bowls don’t touch the water. Or, melt in the microwave in 20-second bursts. Add the peppermint extract to the melted milk chocolate and gently mix until combined.
-
step 2
Pour the peppermint milk chocolate over the centre of the baking tray. Smooth with a spatula until it’s 2mm thick, then drizzle over the white chocolate. Gently swirl the white chocolate through the milk using a teaspoon, then sprinkle over the candy cane chunks.
-
step 3
Leave to set at room temperature to prevent the milk chocolate from discolouring. Once fully set, freeze for 10 mins, then snap into shards. Will keep in an airtight container lined with baking parchment for up to two weeks.
Recipe from Good Food magazine, Homemade Christmas 2021
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A star rating of 4 out of 5.2 ratings
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