Description
A simple and festive Peppermint Bark recipe featuring layers of melted white and semi-sweet chocolate infused with peppermint extract, finished with crushed candy canes for a crunchy, minty holiday treat.
Ingredients
Scale
Chocolate Layers
- 12 ounces white chocolate, coarsely chopped
- 6 ounces semi-sweet 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 Pan: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.
- Melt Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon vegetable oil in a heatproof bowl. Melt in 20-second increments in the microwave, stirring vigorously after each until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into the prepared pan and spread evenly. Refrigerate for 15 minutes until almost set.
- Melt Semi-Sweet Chocolate Layer: Place the semi-sweet chocolate and 1/2 teaspoon vegetable oil in a heatproof bowl. Melt using the same method as the white chocolate. Stir in the remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread smoothly. Refrigerate for 15 minutes until almost set.
- Melt Top White Chocolate Layer: Melt remaining white chocolate (6 ounces minus the 6 used previously, or 6 ounces total minus 6 = 6 ounces left? Original 12 ounces white chocolate divided, used 6 ounces first layer, now all remaining 6 ounces) with 1/2 teaspoon vegetable oil as before. Do not add peppermint extract this time. Pour over the previous layers and spread evenly. Sprinkle crushed candy canes on top.
- Set and Serve: Refrigerate the bark for about 1 hour until completely set. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into desired pieces. If chilled for longer than 4 hours, let sit at room temperature for 10–15 minutes before slicing to prevent layer separation.
- Storage: Store leftovers covered in the refrigerator for up to 3 weeks; can be kept at room temperature for a few days during cooler months but may soften.
Notes
- Use a microwave in short increments to prevent chocolate from overheating and seizing.
- Crush candy canes by placing them in a sealed bag and using a rolling pin or mallet for even pieces.
- If bark is too hard to cut after extended chilling, allow it to soften slightly at room temperature.
- Vegetable oil or coconut oil helps achieve a smooth melt and glossy finish.
- For a thinner bark, spread chocolate over a lined baking sheet instead of a baking pan.
- Ensure layers are almost set before adding the next to prevent them from mixing.
Nutrition
- Serving Size: 1 ounce
- Calories: 150 kcal
- Sugar: 17 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
