Description
This classic Peppermint Bark recipe features layers of melted semisweet and white chocolate infused with peppermint extract and topped with crushed candy canes. It’s a quick and festive treat perfect for holiday parties, gift giving, or satisfying your sweet tooth with a refreshing peppermint twist.
Ingredients
Scale
Dark Chocolate Layer
- 12 ounces semisweet chocolate chips (or chopped semisweet chocolate)
White Chocolate Layer
- 16 ounces white chocolate chips (or chopped white chocolate)
- 1/2 teaspoon peppermint extract
Topping
- 3/4 cup crushed candy canes
Instructions
- Melt the Semisweet Chocolate: Place the semisweet chocolate chips in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each increment until fully melted and smooth.
- Spread and Chill Semisweet Chocolate: Spread the melted semisweet chocolate into an approximately 9″ x 13″ rectangle on a piece of parchment paper. Refrigerate for 10 minutes to partially set—edges should be firm but the center still slightly soft to ensure the next layer adheres properly.
- Melt the White Chocolate and Add Peppermint: In another medium microwave-safe bowl, melt the white chocolate chips using the same 30-second increment method. Once melted and smooth, stir in 1/2 teaspoon of peppermint extract to evenly infuse flavor.
- Spread White Chocolate and Add Candy Canes: Quickly spread the peppermint white chocolate layer over the partially set semisweet chocolate. Immediately sprinkle the crushed candy canes evenly over the top.
- Chill Until Completely Set: Refrigerate the layered bark for about 20 minutes to harden completely.
- Slice and Serve: Remove from the fridge and allow the bark to sit at room temperature for about 20 minutes before slicing. Using a straight-edge chef’s knife, cut the bark into pieces by cutting straight down through both layers. Serve and enjoy your festive peppermint bark!
Notes
- This peppermint bark combines the rich flavors of dark and white chocolate with the refreshing crunch of crushed candy canes, creating a holiday favorite that’s both festive and easy to prepare.
- Be careful not to overchill the semisweet chocolate layer; it should be just set enough to support the white chocolate layer for optimal adherence.
- You can substitute candy canes with peppermint candies if desired, just crush them finely.
- Store leftover bark in an airtight container in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 piece
- Calories: 276 kcal
- Sugar: 24 g
- Sodium: 27 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 7 mg
