Peppermint Bark

Dessert / Seasonal

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  • Preparation
    1 hour
  • Cook
    25 mins

Ingredients

  • Ganache

  • ½ cup Chobani® Whole Milk Plain Greek Yogurt

  • 4 cups white chocolate chips

  • ½ cup heavy cream

  • 1 teaspoon peppermint extract

  • Bark

  • 3 cups semisweet chocolate chips

  • 3 cups white chocolate chips

  • ½ teaspoon peppermint extract

  • ½ cup chopped peppermint candy pieces

Made with Chobani®

Whole Milk Plain

Find this product in store

Steps

  • Ganache

  • 1

    Plate a pot of hot water on the stove. Bring to a simmer. This will be used as a double boiler.

  • 2

    Place white chocolate and heavy cream in a metal bowl that will fit on top of the simmering pot of water. Make sure the that the water does not touch the bottom of the bowl.

  • 3

    Stir mixture with a whisk occasionally until chocolate and heavy cream are melted together.

  • 4

    Remove the bowl from the heat and allow to cool for 3 minutes.

  • 5

    Slowly add in yogurt and extract and whisk until smooth. Set aside and cool to room temperature.

  • Bark

  • 1

    Line a half sheet pan (approximately 18” x 13”) with parchment paper.

  • 2

    Place the semisweet chocolate in a bowl that will fit on top of the pot without letting the water touch the bottom of bowl. Add more water in needed.

  • 3

    Place bowl on top of pot and stir occasionally with a rubber spatula until chocolate is completely melted.

  • 4

    Remove from heat and spread chocolate evenly on parchment-lined sheet pan. Place pan in refrigerator and allow to harden.

  • 5

    Meanwhile, place white chocolate in a clean bowl that will fit on top of pot. Repeat step 3.

  • 6

    Remove from heat and let cool for 5 minutes, occasionally stirring with a rubber spatula. Add extract to white chocolate and stir to combine.

  • 7

    Remove pan with semisweet chocolate from refrigerator and spread white chocolate on top evenly. Return to fridge to harden.

  • To assemble

  • 1

    Once both layers of chocolate are hardened and ganache is at room temperature, spread the ganache evenly over bark.

  • 2

    Sprinkle peppermint pieces over ganache and place bark in freezer to set for at least 30 minutes.

  • 3

    Cut or break into desired size pieces. Store in freezer.

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Made with Chobani®

Whole Milk Plain

Find this product in store

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