Dark Chocolate Peppermint Bark with Marshmallow Swirl

5 from 1 vote

Dark Chocolate Peppermint Bark with Marshmallow Swirl

3 ingredient holiday dessert that is incredibly easy to make and looks as festive as it tastes. Takes only a few minutes to throw together!

Prep Time5

Freeze Tme15

Total Time20

Servings: servings

Author: Sam Maccini

Ingredients

10 oz dark chocolate*
½ cup marshmallow fluff
2-3 candy canes crushed

Instructions

Crush Candy Canes: Line a small baking sheet (¼ sheet or 8 or 9inch baking pan) with parchment paper. Add candy canes to a ziploc bag and smack with rolling pin until crushed into various sizes.
Melt the chocolate: In a microwave-safe bowl, add the dark chocolate. Heat in 30-second intervals, stirring in between, until fully melted. This ensures it doesn’t burn. Alternatively, use the double boiler method for melting.
Melt fluff in another small bowl in 10 second increments until soft & runnier, only about 30 seconds total. Stir it up so it is creamy like frosting.
Assemble bark: Pour the melted chocolate over the parchment and spread in an even layer. Dollop or drizzle melted fluff all over the chocolate and use a toothpick or skewer to swirl it into the chocolate. Sprinkled crushed candy canes all over the top. Chill in fridge 10 minutes until set.
Serve: Cut with a very sharp knife or break up into varying pieces.
Store: Dark Chocolate Peppermint bark can be stored in an airtight container in the refrigerator for up to two weeks. If it has sat in fridge for a long period of time, take it out 15-20 minutes before serving so it can soften a touch and be best for eating.

Notes

*Chocolate should only be bars or melting chocolate. Not candy melts or chocolate chips! I like Ghirardelli dark chocolate bars or semisweet. You can also use their baking wafers. Any baking chocolate good for melting will work.

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