Peppermint Bark Recipe
This classic peppermint bark recipe features layers of rich semi-sweet chocolate and creamy white chocolate infused with peppermint extract, topped with crunchy crushed candy canes. It's a festive and easy-to-make treat perfect for holidays.
Equipment
- Medium bowls
- Parchment paper
- Chef's knife
Ingredients
Main Ingredients
- 12 ounces semisweet chocolate chips or chopped semi sweet chocolate
- 16 ounces white chocolate chips or chopped white chocolate
- 1/2 teaspoon peppermint extract
- 3/4 cup crushed candy canes
Instructions
- Prepare a baking sheet lined with parchment.
- Place semisweet chocolate chips in a medium bowl and melt in 30-second bursts, stirring until smooth.
- Spread the dark chocolate into a roughly 9×13 inch rectangle on the parchment.
- Refrigerate 10 minutes to partially set. The edges should be firm while the center remains a bit soft to help the white layer stick.
- In a separate bowl, melt white chocolate chips in 30-second bursts until smooth. Stir in the peppermint extract.
- Spread the white chocolate over the dark layer, then sprinkle with crushed candy canes.
- Return to the fridge and chill about 20 minutes until the chocolate is fully set.
- Remove and let the bark come to room temperature for about 20 minutes.
- Use a straight-edged chef’s knife to cut into pieces, sweeping the knife straight down through both layers.
- Serve and enjoy!
Notes
For best results, ensure the first chocolate layer is only partially set before adding the white chocolate to prevent separation.