Description
A festive and delicious peppermint bark made with layers of creamy white chocolate and rich semi-sweet chocolate, infused with peppermint extract, and topped with crushed candy canes for a perfect holiday treat.
Ingredients
Scale
White Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
Semi-Sweet Chocolate Layer
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil
- 1/4 teaspoon peppermint extract
Topping
- 2–3 regular-size candy canes (24–36g total), crushed
Instructions
- Prepare the baking pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles to ensure easy removal of the bark later. Alternatively, you can line a baking sheet if you prefer a thinner bark.
- Melt the first white chocolate layer: Place 6 ounces of white chocolate with 1/2 teaspoon of oil in a small heatproof bowl or liquid measuring cup. Melt the chocolate in the microwave in 20-second increments, stirring vigorously between each session until smooth. Stir in 1/4 teaspoon of peppermint extract. Pour this melted white chocolate into the prepared pan and spread evenly with an offset spatula or spoon. Refrigerate for 10–15 minutes until almost set, but not completely hardened to avoid separation of layers.
- Melt the semi-sweet chocolate layer: In a clean bowl, melt 6 ounces of semi-sweet chocolate with 1/2 teaspoon of oil using the same microwave method. After melting, stir in the remaining 1/4 teaspoon peppermint extract. Pour over the chilled white chocolate layer and spread smoothly. Return the pan to the refrigerator for another 10–15 minutes until the chocolate is nearly set.
- Melt the remaining white chocolate layer: Melt the remaining white chocolate with the last 1/2 teaspoon of oil in the same manner as earlier. Pour this final layer over the semi-sweet chocolate and spread uniformly. This layer does not contain any peppermint extract.
- Add the crushed candy canes topping: Evenly sprinkle the crushed candy canes over the top white chocolate layer while it is still soft. To crush, place unwrapped candy canes in a sealed bag and crush using a rolling pin or meat mallet.
- Set the bark: Refrigerate the entire bark until fully set, about 1 hour. Once hardened, remove from the pan by peeling off the parchment or foil. Break or cut the bark into pieces of your preferred size.
- Serving and storage: If the bark has chilled for more than 3–4 hours, let it come to room temperature for 10–15 minutes before breaking or slicing to prevent layer separation. Store leftovers covered in the refrigerator for up to 3 weeks. The bark can be kept at room temperature for a few days during colder months but may soften slightly.
Notes
- This peppermint bark recipe is simple yet festive, combining smooth white and semi-sweet chocolate layers with refreshing peppermint and crunchy candy canes.
- Be cautious when melting white chocolate as it can overheat easily; melt in short increments and stir well.
- Do not let intermediate layers set completely before adding the next layer to ensure the bark bonds well.
- Use high-quality chocolate for the best flavor and texture.
- If lines separate slightly when breaking, warming the bark slightly before cutting helps maintain layers.
Nutrition
- Serving Size: 1 piece (about 24 pieces per batch)
- Calories: 150
- Sugar: 16g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
