Chocolate and mint is one of those flavor combinations that’s associated with Christmas, but I think it deserves year-round appreciation. Candy canes are mostly to blame, but the seasonal holiday drinks and treats that restaurants only serve after Thanksgiving have strengthened the association. Though this chocolate bark incorporates candy cane, Pop Rocks make it really unexpected and fun. And you could definitely use other flavors of Pop Rocks, too. So even though this may seem like a holiday treat, there’s no reason you can’t enjoy it whenever you want. Which is definitely my plan.

Peppermint Pop Rocks Chocolate Bark

1 packet Candy Cane Pop Rocks – I found mine at Paper Source, but you can also buy it online or at specialty candy shops
6 oz chocolate (about 1 cup) – I used Ghiradelli 60% bittersweet chocolate chips
Optional: Candy canes

Melt chocolate in a microwave-safe glass measuring cup, pausing and stirring approximately every 30 seconds. Or melt on the stovetop in a double boiler (a heat-proof glass or metal bowl placed over a pot of gently boiling water). Place a small piece of parchment paper on a sheet pan. When the chocolate has melted, pour it onto the parchment paper and use a rubber spatula or spoon to spread it to the desired thickness. Before it has a chance to solidify, pour the packet of Pop Rocks evenly over the surface of the chocolate, then use the spoon or spatula to smooth the rocks into the surface of the chocolate. Allow chocolate to cool and solidify at room temperature, then cut or break into pieces.
Optional: Garnish with broken bits of candy cane. These can also be added before the candy solidifies, so that they’re attached to the chocolate.

This would also be a fun New Year’s Eve treat, wouldn’t it?