Description
This Peppermint Bark recipe is a festive and delicious holiday treat featuring layers of creamy white chocolate and rich semisweet chocolate infused with peppermint extract, topped with crushed candy canes for a refreshing crunch. Easy to prepare without baking, this bark is perfect for gifting or enjoying at home as a sweet seasonal indulgence.
Ingredients
Scale
Chocolate Layers
- 12 ounces white chocolate (340 grams)
- ¾ teaspoon coconut oil (4 grams, divided)
- ½ teaspoon peppermint extract (2 grams, divided)
- 6 ounces semisweet chocolate (170 grams)
Topping
- 3 candy canes (84 grams)
Instructions
- Prepare Baking Sheet: Line a small baking sheet with parchment paper and set aside to ensure easy removal of the peppermint bark once set.
- Melt White Chocolate: Place the white chocolate and ½ teaspoon of coconut oil in a microwave-safe bowl. Heat in the microwave, stirring every 30 seconds until fully melted and smooth. Stir in ¼ teaspoon peppermint extract to infuse flavor.
- First White Chocolate Layer: Pour half of the melted white chocolate mixture into the prepared baking dish and spread evenly with a spatula to form a smooth layer.
- Chill First Layer: Refrigerate the baking sheet for 10-15 minutes or until the white chocolate layer is nearly set but still slightly tacky.
- Melt Semi-Sweet Chocolate: In a heat-proof bowl, combine the semisweet chocolate and remaining ¼ teaspoon coconut oil. Heat, stirring every 30 seconds until melted and smooth. Add the remaining ¼ teaspoon peppermint extract and mix well.
- Second Chocolate Layer: Pour the melted semisweet chocolate over the chilled white chocolate layer and smooth into a thin, even coating.
- Chill Second Layer: Return the baking dish to the refrigerator for another 10-15 minutes until the semi-sweet layer is almost set.
- Crush Candy Canes: While waiting, place the candy canes in a ziplock bag and gently crush them using a rolling pin until you have small pieces and shards.
- Final White Chocolate Layer: If needed, re-melt the remaining white chocolate and pour it over the semi-sweet chocolate layer, spreading evenly. Immediately sprinkle the crushed candy canes generously on top.
- Final Chill: Refrigerate the bark for at least 30 minutes or until completely set and firm to the touch.
- Serve: Remove from the refrigerator, peel off the parchment paper, and break or slice the peppermint bark into pieces of your desired size. Enjoy!
Notes
- Use high-quality chocolates for the best flavor and smooth texture.
- Coconut oil helps the chocolate layers melt more smoothly and adds a glossy finish.
- If white chocolate is overheated, it can seize; heat gently and stir frequently.
- Store peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
- For a dairy-free version, use vegan white and semisweet chocolates.
