Description
This peppermint bark recipe features rich layers of white chocolate and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes for a festive, crunchy finish. Perfectly smooth and easy to make using simple melting techniques, this candy treat is ideal for holiday gifting or enjoying as a sweet, minty dessert.
Ingredients
Units
Scale
White Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 1 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 (included in the 1 1/2 tsp total above)
- 1/4 teaspoon peppermint extract (part of the total 1/2 tsp peppermint extract)
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. Alternatively, a lined baking sheet can be used. 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 the chocolate in 20-second increments in the microwave, stirring vigorously after each to avoid overheating, until smooth. Stir in 1/4 teaspoon peppermint extract. Pour the melted white chocolate into the prepared pan and spread into a thin, smooth layer using an offset spatula or spoon. Refrigerate for 10–15 minutes until almost completely set but not fully hardened.
- Melt Semi-Sweet Chocolate Layer: Place all 6 ounces of semi-sweet chocolate in a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon oil. Melt in 20-second increments in the microwave, stirring after each, until smooth. Stir in the remaining 1/4 teaspoon peppermint extract. Pour the melted semi-sweet chocolate over the white chocolate layer and spread evenly. Return the pan to the fridge for 10–15 minutes until almost set.
- Melt Top White Chocolate Layer: Place the remaining 6 ounces of white chocolate in a small bowl or liquid measuring cup, add final 1/2 teaspoon oil, and melt using the same method as before. Pour this chocolate over the semi-sweet layer and spread smoothly. Sprinkle the crushed candy canes evenly over the top.
- Final Setting: Refrigerate the completed bark until completely set, about 1 hour. Once hardened, remove the bark from the pan by lifting the parchment or foil. Break or cut into pieces of desired size. If chilled more than 3–4 hours, allow to 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. In colder months, it can be left at room temperature for a few days but may soften slightly.
Notes
- This peppermint bark is incredibly simple to make with layered white and semi-sweet chocolate flavored with peppermint and topped with crushed candy canes.
- Use caution when melting chocolate to avoid overheating by melting in short increments and stirring well.
- Do not allow layers to fully set before adding the next to prevent separation.
- Crush candy canes gently to avoid powdery dust; use a rolling pin or mallet in a sealed bag.
- Allow extra time for chilling to ensure bark is fully set before breaking or slicing.
- Store bark properly to maintain texture and flavor.
Nutrition
- Serving Size: 1 ounce (28g)
- Calories: 150
- Sugar: 18g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
