Chocolate Peppermint Bark
One layer of naughty and two layers of nice make this chocolate peppermint bark the perfect sweet, holiday inspired treat. It also makes a great homemade gift!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup unsalted butter
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 ounces bittersweet chocolate (melted)
- 1/2 cup mix of chopped candy canes and nuts such as pecans, almonds, cashews, and pumpkin seeds
- Sprinkle of Himalayan salt (optional)
Instructions
- 1
Cover a baking sheet with parchment paper and set aside.
- 2
In a large pot over medium heat, add butter, water, sugar and kosher salt. Put the thermometer in and stir occasionally until thermometer reaches 300ºF. The mixture should be golden brown.
- 3
Turn the heat off and remove pot from heat. Very slowly add vanilla extract, stirring constantly.
- 4
Pour the toffee mixture onto the baking sheet and tilt it from side to side to spread evenly. Set aside for 10-15 minutes, until cool.
- 5
Meanwhile, put the chocolate in a microwave safe bowl and microwave for 20 seconds. Stir and microwave for another 20 seconds. Repeat this step until the chocolate has melted.
- 6
Drizzle the chocolate over the toffee mixture and spread evenly with a large spoon or offset spatula.
- 7
Sprinkle the candy canes, nuts, and salt on top and set aside until the nutty chocolate has completely set (about 2 hours).
- 8
You can speed up the process by putting it in the fridge – it should set in about an hour.
- 9
Break toffee into pieces and serve.