Description
This peppermint bark is a festive and simple treat featuring layers of creamy white chocolate and rich semi-sweet chocolate infused with peppermint flavor and topped with crushed candy canes for a refreshing crunch. Perfect for holiday gifting or enjoying as a seasonal dessert.
Ingredients
Scale
Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
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, you can use a lined baking sheet. Set aside.
- Make the 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 the microwave in 20-second increments, stirring vigorously after each until smooth and fully melted. Stir in 1/4 teaspoon 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 to prevent layer separation.
- Add the Semi-Sweet Chocolate Layer: Place the semi-sweet chocolate in a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon oil. Melt using the same microwave method as above until smooth. Stir in the remaining 1/4 teaspoon peppermint extract. Pour this melted semi-sweet chocolate over the white chocolate layer and spread evenly into a smooth layer. Return the pan to the refrigerator for 10–15 minutes until almost set.
- Top with Final White Chocolate Layer: Place the remaining white chocolate in a heatproof bowl or measuring cup with the last 1/2 teaspoon oil. Melt using the microwave method as before. Pour over the semi-sweet chocolate layer and spread smoothly. This layer has no peppermint extract.
- Add Crushed Candy Cane Topping: Evenly sprinkle crushed candy canes over the top white chocolate layer. To crush, place unwrapped candy canes in a sealed zip-top bag and crush with a rolling pin or meat mallet until broken into small pieces.
- Chill Until Set: Refrigerate the pan for about 1 hour or until the bark is completely firm. For best results, if chilled longer than 3–4 hours, let the bark sit at room temperature for 10–15 minutes before breaking or slicing to prevent layer separation.
- Serve and Store: Remove the bark from the pan by lifting the foil or parchment. Break or cut into desired pieces. Store leftovers covered in the refrigerator for up to 3 weeks. Bark can also be kept at room temperature for a few days during cooler months but may soften slightly.
Notes
- This peppermint bark is incredibly simple to make and combines creamy white chocolate with flavorful semi-sweet chocolate and refreshing peppermint.
- Melting the chocolate in short increments prevents overheating and ensures smooth texture.
- Do not let the layers fully set before adding the next one to avoid them separating.
- Crushing candy canes carefully allows for a crunchy, festive topping.
- Refrigeration is key to firm up the bark, but let it warm up slightly before cutting if chilled long.
Nutrition
- Serving Size: 1 piece (approx. 20g)
- Calories: 110
- Sugar: 13g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
