Description
A festive and delicious peppermint bark featuring layered white and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes, perfect for holiday treats and gifts.
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 Pan: Line 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 and 1/2 teaspoon of oil in a heatproof bowl. Melt in 20-second increments in the microwave, stirring vigorously each time 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, avoiding full setting to prevent separation.
- Melt Semi-Sweet Chocolate Layer: Place semi-sweet chocolate and 1/2 teaspoon oil in a heatproof bowl and melt using the same method. Stir in the remaining 1/4 teaspoon peppermint extract. Pour over white chocolate layer and spread smoothly. Refrigerate 10–15 minutes until almost set.
- Melt Top White Chocolate Layer: Melt remaining white chocolate with last 1/2 teaspoon oil as before. Pour over semi-sweet layer and smooth out evenly. This layer will not have peppermint extract. Sprinkle crushed candy canes evenly on top.
- Chill and Set: Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from pan and peel off foil or parchment. Break or cut into desired-sized pieces. If chilled longer than 3–4 hours, let sit at room temperature for 10–15 minutes before breaking to avoid layer separation.
- Store: Store leftover peppermint bark covered in the refrigerator up to 3 weeks. It can remain at room temperature for a few days during colder months but may soften.
Notes
- Use a microwave for melting chocolate in short increments to prevent overheating and seizing.
- Ensure chocolate layers are almost set but not fully hardened before pouring the next layer to help layers adhere well.
- Crush candy canes using a sealed plastic bag and a rolling pin or meat mallet for safety and ease.
- Store bark in an airtight container to maintain freshness and prevent moisture absorption.
- Use high-quality chocolates for best flavor and texture.
- If peppermint extract is unavailable, peppermint oil or crushed peppermint candies can be alternative flavorings.
Nutrition
- Serving Size: 1 piece (about 40g)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 10 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
