Description
This peppermint bark recipe creates a festive, layered treat combining creamy white chocolate and rich semi-sweet chocolate, infused with peppermint extract and topped with crushed candy canes. Perfect for holiday gifting or a refreshing sweet snack, it offers a delightful crunch and refreshing mint flavor with every bite.
Ingredients
Units
Scale
White Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 1 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided (1/4 tsp for bottom white chocolate layer, 1/4 tsp for semi-sweet chocolate layer, none for top white chocolate layer)
Semi-Sweet Chocolate Layer
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil (included in above total 1 1/2 tsp)
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.
- Melt Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon vegetable or coconut oil in a heatproof bowl or liquid measuring cup. Melt in the microwave in 20-second increments, stirring vigorously after each, until smooth and fully melted. Stir in 1/4 teaspoon peppermint extract. Pour into the prepared pan and spread into a thin, even layer. Refrigerate for 10–15 minutes until almost set but not fully hardened.
- Melt Semi-Sweet Chocolate Layer: Place 6 ounces semi-sweet chocolate and 1/2 teaspoon oil in a heatproof bowl or liquid measuring cup. Melt following the same method as white chocolate. Stir in remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread evenly. Refrigerate again for 10–15 minutes until almost set.
- Melt Top White Chocolate Layer: Melt remaining 6 ounces white chocolate with 1/2 teaspoon oil as before. Pour over the chocolate layers and spread smoothly. Sprinkle evenly with crushed candy canes.
- Set and Serve: Refrigerate until fully set, approximately 1 hour. Once hardened, remove from pan and peel off lining. Break or cut into desired piece sizes. If chilled for longer than 3–4 hours, let sit at room temperature 10–15 minutes before slicing to avoid layer separation.
- Storage: Store leftover bark covered in the refrigerator for up to 3 weeks. It can be kept at room temperature for a few days during colder months but may soften.
Notes
- This peppermint bark is incredibly simple and festive, combining white and semi-sweet chocolate layers infused with peppermint and topped with crushed candy canes for crunch and freshness.
- Melting chocolate in short increments and stirring prevents overheating and graininess.
- If using a double boiler instead of a microwave, melt chocolates gently over simmering water following the same layering steps.
- Chill layers just until almost set to ensure proper layering without separation.
- Allow bark to slightly soften before cutting if chilled for extended periods to maintain clean breaks.
- Use vegetable or coconut oil to help smooth the chocolate and ease spreading.
Nutrition
- Serving Size: 1 piece (about 40g)
- Calories: 220
- Sugar: 22g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
