Description
Rich chocolate mint bark tempts taste buds with a perfect balance of cool peppermint and smooth chocolate. Crisp mint candies and dark chocolate layers create an irresistible seasonal treat you’ll savor with pure indulgence.
Ingredients
Scale
Main Chocolate Ingredients:
- 16 ounces (454 grams) dark chocolate chips (preferably 60% cocoa)
- 16 ounces (454 grams) white chocolate chips
Binding Agent:
- 4 teaspoons (20 milliliters) coconut oil, divided
Toppings:
- ½ cup (50 grams) crushed candy canes, or adjust to taste
- Flake sea salt, to taste
Instructions
- Meticulously line a 13 by 9-inch (33 by 23 centimeters) baking sheet with parchment paper, ensuring complete coverage for effortless chocolate bark removal.
- Combine dark chocolate chips with of coconut oil in a microwave-safe bowl, heating at 50% power for 60 seconds while stirring intermittently until achieving a silky, uniform consistency.
- Gently pour the melted dark chocolate across the prepared parchment-lined sheet, utilizing a spatula to distribute an even, smooth layer approximately 1/8 inch (3 millimeters) thick.
- Refrigerate the initial chocolate layer for 12-15 minutes, allowing it to solidify completely without developing condensation.
- In a separate microwave-safe container, meld white chocolate chips with remaining of coconut oil, heating cautiously and stirring at 15-second intervals until achieving a glossy, liquid texture.
- Delicately cascade the molten white chocolate over the chilled dark chocolate foundation, maintaining a consistent thickness and avoiding excessive mixing of layers.
- Immediately distribute crushed peppermint candy canes across the surface, followed by a delicate sprinkle of flaky sea salt to enhance flavor complexity and textural intrigue.
- Transfer the bark to the refrigerator, allowing it to solidify completely for 55-65 minutes until the chocolate becomes rigidly set.
- Extract the bark from the parchment paper and fracture into irregular, artisanal fragments, revealing a visually appealing and delectable confectionery treat.
Notes
- Make parchment paper your best friend to easily lift and remove the chocolate bark from the pan without any sticky mess.
- Melt chocolate slowly and gently using short microwave intervals to prevent burning and ensure a smooth, glossy finish.
- Create distinct chocolate layers by allowing each layer to set completely before adding the next, which helps maintain clean, defined color separation.
- Crush candy canes into varied sizes for an interesting textural experience, ranging from fine dust to small chunks.
- Sprinkle flake sea salt strategically to enhance the chocolate’s richness and provide a delightful sweet-salty contrast.
- Store bark in an airtight container in the refrigerator for up to one week, keeping it cool to maintain its crisp texture and prevent melting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 8 mg