Description
A simple and festive peppermint bark recipe featuring layered white and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes for a refreshing holiday 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
Topping
- 2–3 regular-size candy canes (24–36 grams total), crushed
Instructions
- Prepare Baking Pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out wrinkles. Alternatively, use a lined baking sheet. Set aside.
- Melt Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon vegetable or coconut oil in a small heatproof bowl or liquid measuring cup. Melt in 20-second increments in the microwave, stirring vigorously after each, until smooth. Stir in 1/4 teaspoon peppermint extract. Pour and spread into a thin, smooth layer in the prepared pan. Refrigerate for 10–15 minutes until almost set.
- Melt Semi-Sweet Chocolate Layer: Place 6 ounces of semi-sweet chocolate and 1/2 teaspoon oil in a heatproof bowl. Melt using the same microwave method. Stir in remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread evenly. Refrigerate for 10–15 minutes until almost set.
- Melt Top White Chocolate Layer: Melt the remaining white chocolate with 1/2 teaspoon oil as before. Pour over the semi-sweet layer and spread smoothly. Sprinkle crushed candy canes evenly on top.
- Final Chill and Set: Refrigerate for about 1 hour until completely set. Once hardened, remove from pan and peel off lining. Break or cut into desired pieces. If chilled longer than 3–4 hours, let sit at room temperature for 10–15 minutes before cutting to prevent layer separation.
- Storage: Store leftover bark covered in the refrigerator for up to 3 weeks. In cold months, it can be kept at room temperature for a few days but may soften.
Notes
- Use a microwave in short increments to prevent overheating the chocolate.
- Ensure layers are chilled until almost set to avoid separation of bark layers.
- Crush candy canes in a sealed bag using a rolling pin or meat mallet for an even topping.
- Allow bark to soften slightly at room temperature if chilled extensively before slicing.
- Store bark properly to maintain freshness and texture.
Nutrition
- Serving Size: 1 piece (about 40 grams)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
