Description
This classic Peppermint Bark recipe features layers of melted semisweet and white chocolate infused with peppermint extract, topped with crushed candy canes for a festive and crunchy finish. Perfect as a holiday treat or a delightful gift, this easy-to-make bark combines smooth chocolate textures with refreshing minty flavor in a simple no-bake process.
Ingredients
Scale
Chocolate Layers
- 12 ounces semisweet chocolate chips (or chopped semisweet chocolate)
- 16 ounces white chocolate chips (or chopped white chocolate)
- 1/2 teaspoon peppermint extract
Topping
- 3/4 cup crushed candy canes
Instructions
- Melt the Semisweet Chocolate: Place the semisweet chocolate chips in a medium microwave-safe bowl and heat in 30-second increments, stirring well after each interval, until the chocolate is fully melted and smooth.
- Spread and Chill the Semisweet Layer: Pour the melted semisweet chocolate onto a piece of parchment paper and spread it evenly into a roughly 9-inch by 13-inch rectangle. Place this in the refrigerator for about 10 minutes until the edges are set but the center remains slightly soft. Avoid chilling longer than 10 minutes to ensure proper adherence of the next layer.
- Melt the White Chocolate and Add Peppermint: In another microwave-safe bowl, melt the white chocolate chips using 30-second increments, stirring after each until smooth. Stir in 1/2 teaspoon of peppermint extract thoroughly.
- Spread the White Chocolate Layer and Add Topping: Spread the peppermint-flavored white chocolate evenly over the partially set semisweet chocolate layer. Immediately sprinkle the crushed candy canes evenly over the top to adhere.
- Set the Bark: Return the layered bark to the refrigerator and chill for about 20 minutes, or until fully hardened.
- Cut and Serve: Remove the bark from the fridge and allow it to sit at room temperature for 20 minutes to soften slightly. Using a straight-edge chef’s knife, cut the bark into pieces by slicing straight down through both chocolate layers. Serve and enjoy this festive treat.
Notes
- This recipe creates a perfect holiday treat with contrasting layers of dark and white chocolate topped with festive peppermint candy canes.
- Do not over-chill the semisweet chocolate layer to ensure the white chocolate sticks properly.
- The peppermint extract adds a refreshing mint flavor but can be adjusted to taste.
- Allowing the bark to come to room temperature slightly before cutting prevents cracking and makes slicing easier.
- Store leftovers in an airtight container in the refrigerator to keep the bark fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 276 kcal
- Sugar: 24 g
- Sodium: 27 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 7 mg
