Description
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!
Ingredients
Units
Scale
* You will need a candy thermometer to make this recipe.
- 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
- Prep the baking sheet: Cover a baking sheet with parchment paper and set aside.
- Melt the sugar: 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.
- Add vanilla: Turn the heat off and remove pot from heat. Very slowly add vanilla extract, stirring constantly.
- Let the mixture set: 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.
- Melt the chocolate: 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.
- Spread melted chocolate over toffee mixture: Drizzle the chocolate over the toffee mixture and spread evenly with a large spoon or offset spatula.
- Add candy canes and nuts: Sprinkle the candy canes, nuts, and salt on top and set aside until the nutty chocolate has completely set (about 2 hours).
- Let the bark chill and set: You can speed up the process by putting it in the fridge – it should set in about an hour.
- Enjoy: Break toffee into pieces and serve.
Notes
Save the peppermint barks in a storage container in a cool, dry place. They will keep for about 1 month.
Nutrition
- Serving Size: 1 bark
- Calories: 240
- Sugar: 25.5g
- Sodium: 77.2mg
- Fat: 14.3g
- Saturated Fat: 6.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 27.9g
- Fiber: 1.4g
- Protein: 1.3g
- Cholesterol: 15.9mg
