Description
This Peppermint Bark recipe features layers of creamy white chocolate and rich semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes. It’s a simple, festive treat perfect for holidays and gifting.
Ingredients
Scale
Chocolate Layers
- 12 ounces white chocolate, coarsely chopped and divided
- 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
Topping
- 2–3 regular-size candy canes (24–36g total), crushed
Instructions
- Prepare the pan: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out wrinkles. Alternatively, use a lined baking sheet. Set aside.
- Make the bottom white chocolate layer: Place 6 ounces of white chocolate and 1/2 teaspoon of oil in a small heatproof bowl or liquid measuring cup. Melt in 20-second increments in the microwave, stirring well after each until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into the prepared pan and spread into a thin, smooth layer. Refrigerate for 10–15 minutes until almost set but not completely hardened.
- Add the semi-sweet chocolate layer: Place semi-sweet chocolate and 1/2 teaspoon oil in a small heatproof bowl. Melt in the microwave in 20-second increments, stirring until smooth. Stir in remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and smooth evenly. Refrigerate again for 10–15 minutes until almost set.
- Top with white chocolate and candy canes: Melt the remaining white chocolate and 1/2 teaspoon oil using the same melting method. Pour over chocolate layers and smooth. Sprinkle crushed candy canes evenly on top.
- Set and serve: Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from pan and peel off the lining. Break or cut into desired pieces. If chilled longer than 3–4 hours, allow to rest at room temperature for 10–15 minutes before slicing to avoid layer separation.
- Storage: Store leftovers covered in the refrigerator for up to 3 weeks. The bark can be kept at room temperature for a few days in colder months, but it may soften.
Notes
- Use a microwave for melting chocolate in short increments to prevent overheating and ensure smooth texture.
- If preferred, use a double boiler for melting chocolate gently over simmering water.
- Spread the first white chocolate layer as thin or thick as desired, about 8x12 inches if using a sheet.
- Crush candy canes by placing them in a sealed bag and rolling or gently hitting with a rolling pin or mallet.
- Allow bark to soften slightly at room temperature if chilled for extended periods before cutting to avoid layer separation.
- Store peppermint bark in an airtight container to maintain freshness and prevent moisture absorption.
Nutrition
- Serving Size: 1 ounce
- Calories: 150 kcal
- Sugar: 16 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
