Recipe of the Month: Dec. 2020


  • 1 (12-16 ounce) bag dark chocolate 
  • 1 (12-16 ounce) bag white chocolate 
  • 3/4 tablespoon flaked sea salt (I used Himalayan)
  • 1/2 tsp peppermint extract
  • 16 small or 8 large peppermint candy canes


  1. Place parchment paper or silpat sheet on a large sheet pan {if you don’t have these, you can use foil, smooth side up}.
  2. Place broken pieces of the candy canes into a mini food processor and pulse 5-10 times or until broken into tiny pieces, set aside. Alternatively, place in 2 layers of ziploc gallon bag and have your toddler go to town smashing the canes up.
  3. Use a double boiler to melt chocolate. If you don’t have one,  a pot filled halfway with water and bring to a boil. 
  4. Reduce to a simmer and place a glass bowl on top, making sure the water isn’t touching the bottom of the bowl. 
  5. Place the dark chocolate into the bowl and stir constantly until most of the chocolate is melted. 
  6. Remove and continue stirring until chocolate is completely smooth. Pour onto the lined sheet pan and spread out evenly. 
  7. Sprinkle with half of the flaked sea salt and then place into the fridge for 20 minutes or until set.
    • Note: sometimes, when I cut the final bark, the layers separate. To avoid this, I use a fork to roughen up the surface of the dark chocolate after it has initially set (after 2 minutes in the fridge). This helps provide a better surface for the white chocolate to adhere to.  
  8. Bring the same pot of water up to a boil, reduce to simmer and place the white chocolate pieces into the clean double boiler or clean glass bowl and set on top of the pot. Stir constantly until white chocolate is almost completely melted. Remove and finish stirring until smooth. 
  9. Let cool slightly. Remove dark chocolate from the fridge. Pour cooled white chocolate over top. Smooth out with a spatula {dark chocolate might smear a little if the white chocolate is too warm}. 
  10. Sprinkle with the candy cane pieces and flaky salt, and gently press the pieces into the chocolate so they stick. Place the sheet pan back into the fridge to harden, about 20 minutes. Break apart and serve.
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