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Christmas: Marbled Peppermint Bark

Source of Recipe

From "Brittles, Barks, and Bonbons" by Charity Ferreira


Recipe Introduction

"This bark is equally lovely as a dessert or gift around the holidays. Miniature candy canes, the ones that come individually wrapped, work best for this recipe. They are easier to crush, and, because they have more colored surface area, they break into nicer-looking pieces than larger candy canes. If you are a perfectionist, you can sift the candy cane pieces through a fine mesh strainer to remove the fine white dust before sprinkling them over the top of the bark."

List of Ingredients

◦  1 pound bittersweet or semisweet chocolate, chopped
◦  4 ounces white chocolate, chopped
◦  1 cup finely crushed candy cane pieces


Recipe

Line a jellyroll pan with waxed paper.

Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat. In another bowl, melt the white chocolate as above.

Stir ¾ cup of the candy cane pieces into the dark chocolate. Scrape the mixture onto the pan and spread out with a spatula to about ¼ inch thick.

Drizzle the white chocolate evenly over the dark chocolate; use a knife to gently swirl the dark and white chocolates together, leaving plenty of distinct streaks. Sprinkle the remaining crushed candy canes evenly over the top. Refrigerate the bark until completely firm, about 2 hours.

Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.


Makes 1¼ pounds