Laney is the voice, photographer, and recipe developer behind 'Life is but a Dish' food blog. She's an avid 9am-er at our Studio City location. Laney LOVES food, double unders and HATES toes to bar. 'Life is but a Dish' is her food blog focused on easy and approachable recipes for the everyday home cook who loves to eat. Follow along for new recipes every week! 

Dark Chocolate Peppermint Bark

For the Peppermint Bark

  1. 12 ounces dark chocolate (I use Ghirardelli Dark Melting Wafers)
  2. 3-4 candy canes, crushed

For the Almond Sea Salt Bark

  1. 12 ounces dark chocolate (I use Ghirardelli Dark Melting Wafers)
  2. 3/4 cup sliced almonds
  3. Sea salt

For the Peppermint Bark

  1. 1) Chop the dark chocolate into chunks and melt over a double boiler, or in 30 second increments in the microwave, stirring to make sure it doesn't burn.
  2. 2) Pour melted chocolate onto a parchment paper lined baking sheet and use a rubber spatula to spread chocolate evenly until about 1/4 inch thin.
  3. 3) Sprinkle the crushed candy canes over the chocolate. Allow chocolate to cool completely (at least 2-3 hours) or for 30 minutes in the fridge. Break and serve!

For the Almond Sea Salt Bark

  1. 1) Follow the same directions as above in numbers 1 and 2, then sprinkle the almonds and sea salt over the chocolate and let cool before breaking and serving!

Notes

  1. *I use the Ghirardelli Dark Melting Wafers. They melt easily, and harden up quickly! But regular chocolate chips or a bar of chocolate are also fine to use.

 

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