Description
This Easy Peppermint Bark recipe features layers of rich dark and creamy white chocolate infused with peppermint extract and accented with crushed candy canes for a festive, crunchy treat. Perfect for holiday gifting or a delightful dessert, this no-bake bark is quick to prepare, requiring minimal ingredients and simple melting techniques, resulting in a beautifully layered chocolate confection with a refreshing peppermint twist.
Ingredients
Scale
Dark Chocolate Layer
- 8 oz dark chocolate, chopped
- ¼ teaspoon neutral oil (optional, for smoother melting)
- â…› teaspoon peppermint extract
- 1–2 tablespoons peppermint dust (fine crushed candy canes)
- Small pinch of fine sea salt
White Chocolate Layer
- 8 oz white chocolate, chopped
- ¼ teaspoon neutral oil (optional, for smoother melting)
- â…› teaspoon peppermint extract
- 1–2 tablespoons medium crushed peppermint candy pieces (optional, for confetti effect)
Decoration
- Remaining larger peppermint candy pieces for topping (about ¼ cup)
Instructions
- Prep: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting later. Lightly spray the parchment with nonstick cooking spray. Gather and measure all ingredients to prepare for assembly.
- Melt dark chocolate: Melt the dark chocolate gently using a double boiler or microwave in short intervals, stirring frequently to prevent burning. Stir in ¼ teaspoon neutral oil, half of the peppermint extract (⅛ teaspoon), 1–2 tablespoons peppermint dust, and a small pinch of fine sea salt until smooth.
- Assemble dark chocolate layer: Pour and spread the dark chocolate mixture evenly into the prepared pan. Place the pan in the refrigerator for 10–15 minutes to set the layer; it should be firm but slightly tacky to the touch.
- Melt white chocolate: Melt the white chocolate similarly, either in a double boiler or microwave, stirring often. Allow it to cool to about 85–90°F (warm but not hot), then stir in the remaining ¼ teaspoon neutral oil, the last ⅛ teaspoon peppermint extract, and optionally fold in 1–2 tablespoons medium peppermint pieces carefully to add a colorful confetti look without discoloring the chocolate.
- Assemble white chocolate layer: If the dark chocolate layer is too cold, rest it at room temperature for about 5 minutes to avoid separation. Spread the white chocolate gently and quickly over the dark layer to keep the layers distinct.
- Decorate & chill: Sprinkle the remaining larger peppermint candy pieces evenly over the top, pressing lightly so they stick into the white chocolate. Refrigerate for 30–60 minutes or until the bark is completely firm.
- Finish: Use the parchment overhang to lift the bark from the pan. Let it stand at room temperature for about 10 minutes before cutting. Use a warm, dry knife and wipe the blade clean after each cut for clean squares. Store the bark in an airtight container in the refrigerator for up to 2 weeks, best kept chilled.
Notes
- Use high-quality chocolate bars for the best flavor and texture; chips often contain stabilizers that affect melting.
- The neutral oil is optional; it helps achieve a smooth melt but is not required if using good chocolate.
- Melt chocolate gently to avoid scorching; use a double boiler or microwave carefully in short bursts.
- To avoid the white chocolate turning pink when adding peppermint pieces, fold them in quickly and do not overmix.
- Allow the bark to reach room temperature briefly before cutting to prevent cracking.
- Store peppermint bark in a cool, dry place or refrigerator to maintain freshness and texture.
