Back in February, for Valentine’s Day, I posted how I made the peppermint bark into cute little hearts to give as gifts. It was a hit, and so delicious I was happy to have leftovers. Here is the original version, which is not made in silicone molds, but as a sheet and broken into pieces. I made two batches: one with the crushed candy canes, and the other with sliced almonds.
Easy…. Delicious….Wonderful gift!
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Candy Cane Bark … and … Almond Bark
12 ounces dark chocolate or semi-sweet baking squares or chocolate chunks (if using the squares, cut them into smaller pieces)
3 candy canes (crushed) … or … 1/2 cup sliced almonds
1/4 teaspoon large crystal sea salt (omit if making the candy cane bark)
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In an uncovered microwave-safe bowl, melt the chocolate pieces for 45 seconds.
I was so pleased and thankful to receive a couple bags of this as a gift. These are PERFECT for this recipe!
Remove from microwave and stir well.
If many pieces remain solid after stirring, microwave for an additional 15 seconds, stirring well afterward.
Repeat this process only one more time if necessary. (*Note: I find the second time is enough to melt all the chocolate … you don’t want to microwave it longer than necessary.)
Into the smooth melted chocolate, add half the crushed candy canes OR half the almonds. Stir.
Half the crushed candy canes mixed into the melted chocolate.
The pieces don’t have to be all the same size.
Pour this chocolate mixture into a 9×13-inch pan lined with parchment paper.
Shake the pan gently and tap it on the counter a few times — to distribute the melted chocolate and to get out any air bubbles.
Distribute the remaining crushed candy canes OR almonds on top.
Candy Cane Bark
If using almonds, sprinkle the sea salt on top of the almonds.
Almond Bark
Loosely cover with plastic wrap, wax paper, or more parchment paper.
Refrigerate for about one hour.
Remove from refrigerator and slide the parchment paper with the solid chocolate onto the counter.
Candy Cane Bark ready to break into pieces.
Almond Bark ready to break into pieces.
Wear food service gloves or put your hands into sandwich size plastic zipper baggies, or in order to not handle the chocolate with your hands, just use the excess parchment paper to break the chocolate into small pieces.
Store in airtight containers at room temperature.
I divide the bark into 3-ounce or 4-ounce portions and put them in decorative food bags, to give as gifts.
Yum, looks delicious
I agree!!! Looks delicious!!!