Description
This Peppermint Bark recipe features layers of creamy white chocolate and rich semi-sweet chocolate infused with refreshing peppermint extract, topped with crushed candy canes for a festive crunch. Perfect for holiday gifting or a delightful treat, it is simple to prepare using microwave melting and chilling techniques.
Ingredients
Scale
White Chocolate Layers
- 12 ounces (339g) 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 (170g) 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 (24–36g total), crushed
Instructions
- Prepare Pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.
- Melt Bottom White Chocolate Layer: Place 6 ounces of white chocolate and 1/2 teaspoon of oil in a heatproof bowl. Melt in 20-second microwave increments, stirring vigorously after each, until smooth. Stir in 1/4 teaspoon peppermint extract. Pour into pan and spread into a thin, smooth layer. Refrigerate for 10–15 minutes until almost set.
- Melt Semi-Sweet Chocolate Layer: In a heatproof bowl, melt 6 ounces of semi-sweet chocolate with 1/2 teaspoon oil using the same microwave method. Stir in 1/4 teaspoon peppermint extract. Pour over white chocolate layer and spread evenly. Refrigerate for 10–15 minutes until almost set.
- Melt Top White Chocolate Layer: Melt remaining white chocolate (approximately 6 ounces) with 1/2 teaspoon oil as before. Pour over the semi-sweet chocolate layer and spread smoothly. Sprinkle crushed candy canes evenly over the top.
- Set and Serve: Refrigerate the bark for about 1 hour until completely set. Remove from pan, peel off parchment/foil, and break or cut into pieces. If chilled longer than 3–4 hours, let sit at room temperature for 10–15 minutes before slicing to prevent layers from separating.
- Storage: Store leftover bark in the refrigerator for up to 3 weeks. It can be left at room temperature for a few days in colder months but may soften slightly.
Notes
- Melting chocolate slowly in short microwave bursts prevents overheating and blooming.
- Using vegetable or coconut oil helps create a smooth, spreadable chocolate texture.
- Crush candy canes by placing them in a sealed bag and using a rolling pin or mallet.
- If the bark fully sets before layering, the layers may separate; chilling until almost set is ideal.
- Store bark in a cool place to maintain texture; avoid warmth to keep it firm.
Nutrition
- Serving Size: 1 piece (approx. 30g)
- Calories: 150
- Sugar: 18g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
