recipe

Preparation Time:

30 min

Difficulty:

Novice

Ingredients:

  • 200g of dark chocolate
  • 100g of white chocolate
  • 1/2 teaspoon of peppermint extract
  • 50g of crushed candy canes
  • Pinch of sea salt

Kitchen Tools Needed:

  • Baking Sheet
  • Parchment Paper
  • Double Boiler or Microwave
  • Spatula
  • Knife

Instructions:

  • Line a baking sheet with parchment paper.
  • Melt the dark chocolate in a double boiler or microwave, stirring until smooth.
  • Spread the melted dark chocolate evenly on the lined baking sheet.
  • Place the dark chocolate in the fridge for about 10 minutes to set slightly.
  • Melt the white chocolate in a double boiler or microwave until smooth.
  • Stir in the peppermint extract to the melted white chocolate.
  • Pour the white chocolate over the set dark chocolate and spread it evenly using a spatula.
  • Sprinkle the crushed candy canes on top of the white chocolate layer, pressing them gently to adhere.
  • Finish with a pinch of sea salt on top.
  • Refrigerate the bark for about 20 minutes or until fully set.
  • Once set, break the bark into pieces using a knife or your hands.

Macros:

  • Total Calories: 400kcal
  • Carbs: 35g
  • Proteins: 5g
  • Fats: 25g