Description
This peppermint bark features luscious layers of white and semi-sweet chocolate infused with refreshing peppermint extract, topped with crunchy crushed candy canes. It’s a festive, easy-to-make treat perfect for the holidays or anytime you want a cool mint-chocolate delight. The bark sets in the refrigerator to create a crisp, flavorful candy that can be broken into bite-sized pieces and enjoyed or shared.
Ingredients
Units
Scale
White Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided (1/4 tsp for bottom white chocolate layer, 1/4 tsp for dark chocolate layer).
Chocolate Layer
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
Topping
- 2-3 regular-size candy canes (24-36g total), crushed
Instructions
- Prepare the 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, you can use a lined baking sheet. 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 of oil. Melt in 20-second increments in the microwave, stirring vigorously after each, until smooth. Stir in 1/4 teaspoon peppermint extract. Pour this melted white chocolate into the prepared pan and spread evenly using an offset spatula or spoon. Refrigerate for 10–15 minutes until almost set but not fully hardened to prevent layer separation.
- Melt Semi-Sweet Chocolate Layer: Place the semi-sweet chocolate in a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon of oil. Melt in the same manner as the white chocolate until smooth. Stir in the remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread evenly. Refrigerate again for 10–15 minutes until almost set.
- Melt Top White Chocolate Layer: Place the remaining 6 ounces of white chocolate in a heatproof bowl or liquid measuring cup. Add the remaining 1/2 teaspoon oil. Melt as before until smooth. Pour over the semi-sweet chocolate layer and spread into a smooth layer. Do not add peppermint extract to this layer.
- Add Crushed Candy Cane Topping: Evenly sprinkle the crushed candy canes over the top white chocolate layer. To crush candy canes, place them unwrapped in a sealed zipped bag and crush gently using a rolling pin or meat mallet.
- Final Set: Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces of preferred size. If the bark has chilled longer than 3–4 hours, allow it to sit at room temperature for 10–15 minutes before breaking to avoid layer separation.
- Storage: Store leftover bark covered in the refrigerator for up to 3 weeks. It may be left at room temperature for a few days in colder months but tends to soften.
Notes
- This peppermint bark is an easy layered treat perfect for gifting or festive occasions.
- Melting chocolate in short increments prevents overheating and graininess.
- Refrigerate layers until almost set to ensure they adhere well but don’t separate.
- Allow bark to soften slightly before breaking if refrigerated for extended periods to avoid cracking.
- Store in the refrigerator to maintain firmness and freshness, especially in warmer environments.
Nutrition
- Serving Size: 1 piece (approx. 40g)
- Calories: 210
- Sugar: 22g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
