Description
A festive and easy-to-make peppermint bark recipe featuring layers of creamy white chocolate and rich semi-sweet chocolate infused with peppermint extract, topped with crunchy crushed candy canes. Perfect for holiday gifting or a sweet seasonal treat.
Ingredients
Scale
White Chocolate Layers
- 12 ounces white chocolate, coarsely chopped and divided
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
Semi-Sweet Chocolate Layer
- 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil
- 1/4 teaspoon peppermint extract
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 wrinkles. Set aside.
- Melt Bottom White Chocolate Layer: In a microwave-safe bowl, combine 6 ounces white chocolate and 1/2 teaspoon vegetable or coconut oil. Microwave in 20-second increments, stirring vigorously after each, until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into prepared pan and spread evenly with a spatula. Refrigerate for 10–15 minutes until almost set.
- Melt Semi-Sweet Chocolate Layer: In a microwave-safe bowl, combine 6 ounces semi-sweet chocolate and 1/2 teaspoon oil. Microwave as before until smooth. Stir in 1/4 teaspoon peppermint extract. Pour over white chocolate layer and spread evenly. Refrigerate for 10–15 minutes until almost set.
- Melt Top White Chocolate Layer: In a microwave-safe bowl, melt remaining white chocolate (about 6 ounces) with 1/2 teaspoon oil using the same method. Pour over the chocolate layers and spread evenly. Sprinkle crushed candy canes evenly on top.
- Set the Bark: Refrigerate the layered bark for about 1 hour until completely set.
- Serve: Remove bark from pan, peel off the lining, and break or cut into desired pieces. If refrigerated longer than 3–4 hours, let sit at room temperature 10–15 minutes before cutting to prevent layer separation.
- Store: Store leftover bark covered in the refrigerator for up to 3 weeks or at room temperature for a few days during colder months.
Notes
- Use a microwave in short bursts to prevent chocolate from overheating and seizing.
- Peppermint extract can be adjusted to taste but avoid adding too much to prevent bitterness.
- Crush candy canes by placing them in a sealed plastic bag and using a rolling pin or mallet.
- If bark becomes too hard when refrigerated long, let stand at room temperature before slicing for easier cutting.
- The recipe can be made in a lined baking sheet for thinner bark, spread about 8x12 inches.
- For a dairy-free or vegan version, use appropriate chocolate alternatives labeled vegan or dairy-free.
Nutrition
- Serving Size: 1 piece (about 1 oz)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
