Ingredients
Nutrition per serving
- Calories
- 220
- Protein
- 2 g
- Carbs
- 30 g
- Fat
- 12 g
- Saturated fat
- 7 g
- Fiber
- 1 g
- Sugar
- 26 g
- Sodium
- 20 mg
Estimated from USDA data for 1 of 12 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Line a baking sheet with parchment. Microwave the semisweet chocolate with half the coconut oil in 30-second bursts, stirring each time, until smooth.
Stir in half the peppermint extract, spread it into a rectangle about 1/4 inch thick and freeze until just set.
Melt the white chocolate with the rest of the coconut oil the same way, using 20-second bursts so it does not seize, then stir in the rest of the peppermint.
Spread the white chocolate over the dark layer and scatter the crushed candy canes on top, pressing them in lightly.
Freeze until firm, then lift out and snap or cut into shards.
Tips
- Spread the white layer as soon as the dark layer is set but not rock hard, so the two stick together.
- Keep the bark in an airtight tin in a cool place for up to 2 weeks; it makes an easy gift.
- Crush the candy canes in a zip-top bag with a rolling pin and sift out the fine dust for a cleaner look.
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Gear that helps
- Parchment paper sheets Nothing sticks and cleanup is a wipe.
- Rimmed sheet pan Heavy pans brown better and don’t warp.
- Chef's knife A sharp knife makes prep faster and safer.
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