Description
A festive and easy-to-make peppermint bark featuring layered white and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes. Perfect for holiday gifting or a sweet treat, this peppermint bark is delightfully crunchy and smooth with a refreshing minty flavor.
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
- 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 any wrinkles. Alternatively, use a lined baking sheet and set aside.
- Make Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon oil into 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 the melted white chocolate into the prepared pan and spread evenly into a thin, smooth layer. Refrigerate for 10–15 minutes until almost set.
- Make Semi-Sweet Chocolate Layer: In a clean bowl, combine the semi-sweet chocolate and 1/2 teaspoon oil. Melt using the same microwave method, stirring thoroughly. Stir in remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread smoothly. Refrigerate for 10–15 minutes until almost set.
- Make Top White Chocolate Layer: Melt remaining white chocolate (about 6 ounces) with 1/2 teaspoon oil as before, without adding peppermint extract. Pour over the previous layers and smooth out evenly. Sprinkle crushed candy canes evenly on top.
- Set and Serve: Refrigerate the bark until completely set, about 1 hour. Remove from pan and peel off the lining. Break or cut into desired pieces. If chilled longer than 3–4 hours, allow to sit at room temperature 10–15 minutes before slicing to prevent layers separating.
- Storage: Store leftover bark covered in the refrigerator for up to 3 weeks. It can remain at room temperature a few days in cooler months but may soften.
Notes
- This peppermint bark is incredibly simple to make with layered white and semi-sweet chocolate.
- The peppermint extract enhances the festive flavor without overpowering the chocolate.
- Crushing candy canes in a sealed bag with a rolling pin or meat mallet ensures uniform pieces.
- Melting chocolate in 20-second increments prevents overheating and ensures smooth consistency.
- If using a baking sheet instead of a pan, the bark will be thinner and spread wider.
- Allow time for the layers to set properly in the fridge to avoid separation.
- Can be stored refrigerated for weeks, making it ideal for holiday gifting.
Nutrition
- Serving Size: 1 piece (approx. 28g)
- Calories: 150
- Sugar: 18g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
