Description
A festive and delicious peppermint bark recipe featuring layers of creamy white chocolate and rich semi-sweet chocolate infused with peppermint extract, topped with crushed candy canes for a perfect holiday treat.
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 (24–36 grams 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, or use a lined baking sheet. Set aside.
- Melt bottom white chocolate layer: Place 6 ounces of white chocolate in a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon oil. Melt in 20-second increments in the microwave, stirring vigorously after each, until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into prepared pan and spread into a thin, smooth layer. Refrigerate for 10–15 minutes until almost set.
- Melt semi-sweet chocolate layer: Place semi-sweet chocolate in a small heatproof bowl or measuring cup. Add 1/2 teaspoon oil. Melt as before, stirring after each increment until smooth. Stir in remaining 1/4 teaspoon peppermint extract. Pour over white chocolate layer and spread evenly. Refrigerate 10–15 minutes until almost set.
- Melt remaining white chocolate layer: Place remaining white chocolate in a small heatproof bowl or measuring cup. Add last 1/2 teaspoon oil. Melt as before until smooth. Pour over the chocolate layers and spread evenly. Sprinkle crushed candy canes evenly over the top.
- Set and serve: Refrigerate the bark until completely set, about 1 hour. Remove from pan and peel off foil or parchment. Break or cut into desired pieces. If chilled longer than 3–4 hours, allow to sit at room temperature for 10–15 minutes before breaking to prevent layers from separating.
- Storage: Store leftover bark covered in the refrigerator for up to 3 weeks. It can be kept at room temperature for a few days during colder months but may soften.
Notes
- Use a microwave or double boiler to melt chocolate carefully in short increments to avoid overheating.
- Spreading each chocolate layer thinly and allowing it to partially set helps layers adhere better.
- Crush candy canes by sealing them in a bag and rolling with a rolling pin for even topping.
- Let bark soften slightly if refrigerated too long before breaking to prevent layer separation.
- Store bark in the refrigerator for best texture and longevity.
Nutrition
- Serving Size: 1 ounce
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
