Peppermint Bark Recipe
A timeless holiday confection featuring decadent layers of dark and white chocolate adorned with crushed peppermint candy canes. Swift to prepare, this treat makes an ideal gift or festive party indulgence.
Print
Pin
Servings: 16
Ingredients
- 1/2 teaspoon peppermint extract
- 3/4 cup crushed candy canes
- 16 ounces white chocolate chips or chopped white chocolate
- 12 ounces semisweet chocolate chips or chopped semisweet chocolate
Instructions
- In a medium bowl, melt the semisweet chocolate in 30-second intervals in the microwave, stirring between each interval until smooth. Spread the melted chocolate onto parchment paper in a rectangle measuring approximately 9 by 13 inches. Refrigerate for 10 minutes, ensuring the chocolate sets around the edges but remains slightly soft in the center to help the layers adhere properly.
- Melt the white chocolate in a separate medium bowl using the same method, then incorporate the peppermint extract, stirring until fully combined and smooth. Pour the white chocolate evenly over the semisweet layer, smoothing with a spatula, then sprinkle generously with crushed candy canes. Return the bark to the refrigerator for about 20 minutes or until completely firm.
- Once fully set, remove from the refrigerator and allow to rest at room temperature for approximately 20 minutes. Using a straight-edged chef’s knife, cut directly through the bark to create pieces. Serve and enjoy immediately or store in an airtight container.
Notes
For optimal results, crush the candy canes by sealing them in a sturdy plastic bag and striking gently with a rolling pin or meat mallet. Premium chocolate is essential for this simple recipe—opt for varieties containing real cocoa butter for the best texture and flavor. Always chill the bark thoroughly to bind the layers firmly, then bring it to room temperature before slicing for cleaner edges.