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, perfect for holiday gifting or 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
- 1/2 teaspoon vegetable oil or coconut oil
- 1/4 teaspoon peppermint extract
Topping
- 2–3 regular-size candy canes (24–36 grams total), crushed
Instructions
- Prepare Pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out wrinkles; set aside.
- Melt First White Chocolate Layer: Place 6 ounces white chocolate and 1/2 teaspoon oil in a heatproof bowl. Microwave in 20-second increments, stirring vigorously between increments until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into pan and spread into a thin smooth layer. Refrigerate 10–15 minutes until almost set.
- Melt Semi-Sweet Chocolate Layer: Place 6 ounces semi-sweet chocolate and 1/2 teaspoon oil in a heatproof bowl. Melt using microwave in 20-second increments, stirring well after each. Stir in 1/4 teaspoon peppermint extract. Pour over chilled white chocolate layer and smooth out. Refrigerate 10–15 minutes until almost set.
- Melt Remaining White Chocolate Layer: Melt remaining white chocolate (about 6 ounces) with 1/2 teaspoon oil as before, no peppermint extract added. Pour over chocolate layers and smooth. Immediately sprinkle crushed candy canes evenly over top.
- Chill and Set: Refrigerate the bark until completely set, about 1 hour. After chilling, remove bark from pan by lifting parchment or foil. Break or cut into pieces as desired.
- Serve or Store: If chilled longer than 3–4 hours, let bark sit at room temperature 10–15 minutes before breaking to avoid layer separation. Store leftovers covered in refrigerator up to 3 weeks, or a few days at room temperature in cooler months.
Notes
- Be careful melting chocolate in short increments to avoid overheating and burning.
- If using a double boiler instead of microwave, melt chocolates over simmering water stirring frequently.
- You can substitute peppermint extract with peppermint oil or crushed peppermint candy for flavor variation.
- For a thinner bark, spread chocolate layers over a lined baking sheet instead of a pan.
- Crush candy canes in a sealed plastic bag using a rolling pin or mallet for even topping.
Nutrition
- Serving Size: 1 ounce
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
