Description
A festive and simple peppermint bark recipe featuring layers of white and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes, perfect for holiday gifting and snacking.
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 the Pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out wrinkles. Alternatively, line a baking sheet. Set aside.
- Melt Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon of oil in a microwave-safe bowl. Melt in 20-second increments, stirring vigorously after each until smooth. Stir in 1/4 teaspoon peppermint extract. Pour and spread into a thin, smooth layer in the pan. Refrigerate for 10–15 minutes until almost set.
- Melt Semi-Sweet Chocolate Layer: Place 6 ounces semi-sweet chocolate and 1/2 teaspoon oil in a microwave-safe bowl. Melt with the same method as white chocolate. 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 chocolate layers and spread smoothly. Sprinkle crushed candy canes evenly on top.
- Set and Chill: Refrigerate the bark for about 1 hour until completely firm. Remove from pan and peel off the foil or parchment. Break or cut into desired piece sizes.
- Serve and Store: If refrigerated more than 3–4 hours, let sit 10–15 minutes at room temperature before cutting to avoid layer separation. Store leftovers covered in refrigerator up to 3 weeks.
Notes
- Use a microwave for melting chocolate in short increments to prevent burning.
- Crush candy canes by placing them in a sealed bag and rolling with a rolling pin.
- Do not let chocolate layers set completely before adding the next layer to ensure adhesion.
- If bark is too hard after chilling, let it soften at room temperature before slicing to prevent cracking.
- Vegetable oil or coconut oil helps smooth the melted chocolate texture.
Nutrition
- Serving Size: 1 piece (about 28 grams)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
