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Peppermint bark in chunks

Peppermint bark

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  • Preparation and cooking time
    • Prep:
    • plus setting
  • Easy
  • Serves 6

Rustle up some peppermint bark for the Christmas holidays. It makes an excellent gift – pack in biodegradable clear bags tied with decorative ribbon

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal288
fat15g
saturates9g
carbs35g
sugars33g
fibre1g
protein4g
salt0.1g
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Ingredients

  • 200g milk chocolate, broken into chunks
  • 80g white chocolate, broken into chunks
  • 1⁄2 tsp peppermint extract
  • 5 peppermint candy canes, broken into chunks

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.

Goes well with

Recipe from Good Food magazine, Homemade Christmas 2021

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