❄️ Easy 3-Ingredient Peppermint Bark 🍫
What You’ll Need
12 oz good dark or semi-sweet chocolate, chopped
12 oz good white chocolate, chopped
¾ cup crushed candy canes or peppermint candies
A tiny pinch of flaky sea salt (optional, but recommended)
How to Make It
Prep Your Pan: Line a large baking sheet (about 11x17 inches) with parchment paper. Make sure the paper lies flat.
Melt the Dark Chocolate: Put the dark chocolate in a microwave-safe bowl. Heat it in 30-second bursts, stirring well after each burst, until completely smooth. You can also melt it gently in a bowl set over a pot of simmering water (don’t let the bowl touch the water).
Spread the First Layer: Pour the melted dark chocolate onto your prepared pan. Use a spatula to spread it into a thin, even layer, going all the way to the edges. Sprinkle a tiny pinch of salt over the top.
Chill It: Put the pan in the fridge for 15–20 minutes, or until the chocolate is completely firm to the touch.
Melt the White Chocolate: While the dark layer chills, melt the white chocolate the same way you melted the dark chocolate—gently and slowly, stirring often, until smooth.
Add the Top Layer: Take the pan out of the fridge. Pour the melted white chocolate over the hardened dark layer. Spread it evenly with your spatula.
Add the Crunch: Immediately sprinkle the crushed candy canes all over the white chocolate. Press them down gently so they stick.
Set & Break: Put the pan back in the fridge for 30 minutes, or until both layers are completely hard. Lift the bark off the pan using the parchment paper. Break it into pieces with your hands or a knife.
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