Description
A decadent peppermint bark recipe featuring layers of smooth white and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes for a festive holiday treat. This bark is easy to make using the microwave for melting chocolate and offers a perfect balance of creamy chocolate and refreshing peppermint crunch.
Ingredients
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
Semi-Sweet Chocolate Layer
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped*
- 1/2 teaspoon vegetable oil or coconut oil (included in total above)
- 1/4 teaspoon peppermint extract (included in total above)
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, use a lined baking sheet. Set aside.
- Make 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 the chocolate in 20-second increments in the microwave, stirring vigorously after each until smooth and fully melted. Stir in 1/4 teaspoon of peppermint extract. Pour the melted white chocolate into the prepared pan and spread into a thin, smooth layer with an offset spatula or spoon. Refrigerate for 10–15 minutes until almost set but not fully hardened.
- Make Semi-Sweet Chocolate Layer: In a small heatproof bowl or liquid measuring cup, place the 6 ounces of semi-sweet chocolate. Add 1/2 teaspoon of oil. Melt in 20-second increments in the microwave, stirring thoroughly after each until smooth. Stir in remaining 1/4 teaspoon peppermint extract. Pour over the chilled white chocolate layer and spread evenly. Refrigerate for another 10–15 minutes until nearly set.
- Make Top White Chocolate Layer: Place the remaining white chocolate in a small heatproof bowl or liquid measuring cup. Add last 1/2 teaspoon oil. Melt as before in 20-second increments, stirring until smooth. Pour over the semi-sweet chocolate layer and spread evenly. This layer is not flavored with peppermint extract.
- Add Candy Cane Topping: Evenly sprinkle crushed candy canes over the top white chocolate layer. To crush, place unwrapped candy canes in a sealed bag and gently crush using a rolling pin or meat mallet.
- Set the Bark: Refrigerate the entire bark for about 1 hour or until completely set and hardened.
- Cut and Store: Remove the bark from the pan by lifting the foil or parchment. Break or cut into pieces of desired size. If chilled longer than 3–4 hours, let sit at room temperature for 10–15 minutes before cutting to avoid separation of layers. Store leftovers covered in the refrigerator for up to 3 weeks. Bark can be kept at room temperature for a few days during colder months but may soften.
Notes
- Melting chocolate in short increments and stirring well is crucial to prevent overheating and seizing.
- Do not let the white chocolate layers set completely in the fridge before adding the next layer; this helps the layers adhere better and prevents separation.
- You can use either vegetable oil or coconut oil to add shine and help with texture.
- Use an offset spatula for smooth spreading of chocolate layers, but a spoon works as well.
- Store the bark properly to maintain freshness and texture.
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 150
- Sugar: 15g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
