This recipe has two layers of different kinds of chocolate: dark chocolate on the bottom and white chocolate on top. Begin making the peppermint bark by melting the dark chocolate to 113 to 120°F.
After the holidays you might have some leftover candy canes and this recipe can use up all of the leftovers. Katie Varga made a delicious peppermint bark, with the help of ...
Drizzle ½ tablespoon each of white and dark chocolate into a mould. Swirl and coat the mould with the back of a spoon. Repeat as described above. These Peppermint Bark Chocolate Bombs are the ...
And thanks to Ree Drummond’s quick and easy fudge recipe ... of chocolate if you prefer dark or white varieties, but Drummond likes to keep it simple with semisweet to really let the peppermint ...