At a glance
North Pole Peppermint Bark layers dark chocolate, white chocolate and crushed peppermint. Make and cut the bark cannabis-free, then place one clearly labeled THC chocolate unit on a separate adult serving if its label amount is appropriate.
North Pole Peppermint Bark
Ingredients & directions
North Pole Peppermint Bark Recipe
Ingredients
Two-layer chocolate bark
Optional adult finish
Make the recipe cannabis-free. Where legal, use an edible product from a licensed seller to finish one clearly labeled portion for a legal-age adult who has opted in. Edible effects may take up to 4 hours to peak. Store cannabis in its original package, locked away from children and pets.
Directions
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Line the pan and sift the candy
Line an 8-inch (20-cm) square pan with dry parchment, leaving two edges long enough to lift the bark. Crush the candies in a zip bag with a rolling pin. Shake the pieces through a coarse sieve to remove most of the dust. Keep small red-and-white shards that will sit flat on the chocolate.
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Melt and spread the dark layer
Microwave the dark chocolate in a dry bowl at half power in 20-second bursts. Stir well between bursts and stop when a few small lumps remain. Stir to finish melting, then spread evenly across the parchment. Chill 8 to 12 minutes. Add the next layer once the dark chocolate looks matte but still gives a little when lightly touched.
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Add white chocolate and peppermint
Melt the white chocolate separately using the same method. Spread it gently over the dark layer, then sprinkle the peppermint and flaky salt across the top. Press the larger peppermint pieces into the white chocolate lightly. Use long, light strokes so the dark layer doesn't mix into the white.
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Chill and cut
Chill until firm, about 25 to 35 minutes. Lift out the slab and let it sit for 5 minutes before cutting into 16 pieces with a sharp knife. Store the bark plain and prepare any adult finish separately at service. If the layers crack while you cut, let the slab soften at room temperature for a few more minutes.
Storage Keep the cannabis-free bark in an airtight container in the refrigerator for up to 1 week. Let the closed container come to room temperature before opening to limit condensation. Store any THC chocolate separately in its original package, locked away.
Kitchen notes
Tips, swaps and common questions
Make the layers stick
Spread the white chocolate while the dark layer is firm enough to support it but still slightly tacky. A fully hardened, refrigerator-cold base can pull away when you cut.
Buy bars that list cocoa butter
Chopped bars tend to spread more easily than white baking chips. Keep bowls and spoons dry so the melted chocolate stays smooth.
Do I need to temper chocolate for peppermint bark?
This refrigerated version sets without tempering. For a shinier finish that holds more firmly at room temperature, temper both chocolates before spreading.
Can I use candy canes instead of peppermint candies?
Yes. Crush them and measure ¼ cup of pieces after removing most of the dust.
Can I stir cannabis oil into the melted chocolate?
This recipe keeps the bark cannabis-free for better texture and simpler portioning. Serve an intact labeled THC chocolate unit separately when the per-unit amount is appropriate.
Allergens
Milk. Chocolate may contain soy or traces of nuts. Check both chocolates, peppermint candies and the edible cannabis product labels.
Use the product label
Estimate THC in a portion
On a separate, clearly identified plate for an opted-in legal-age adult, set one intact labeled THC chocolate unit on or beside one plain bark piece only if the per-unit amount on the label suits that adult. Keep the original packaging available. Omit the finish when the product amount is unclear or too high. Use the same unit for the label amount and the amount used.
The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.