Peppermint Bark

5 from 3 votes

Peppermint bark with creamy white chocolate, rich semi sweet, and crushed candy canes in every bite. My easy homemade version snaps into clean pieces and is made for gifting.

Prep Time15

Chill1 15

Total Time1 30

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 187kcal

Author: Jennifer Fishkind

Ingredients

12 ounces finely chopped semi-sweet chocolate baking bars Crushed
¾ teaspoon peppermint extract divided
⅔ cup crushed candy canes divided (⅓ cup sprinkled on each layer of melted chocolate - from 8-9 standard sized candy canes)
16 ounces finely chopped white chocolate baking bars

Instructions

Line a quarter sheet pan (13x9-inch) with parchment paper. Be sure to leave enough parchment paper overhanging the sides to easily lift the chilled peppermint bark from the pan once set.
In a microwave safe glass bowl, melt the finely chopped semi-sweet chocolate for 1 minute, then heat in 1 to 2 more 30 second intervals (being sure to stir the chocolate between each heating interval) just until most of the chopped chocolate is melted. A few small pieces of chocolate that are not fully melted are fine, as they will continue to melt as the chocolate is stirred.
12 ounces finely chopped semi-sweet chocolate baking bars
Add ½ teaspoon peppermint extract to the melted semi-sweet chocolate and stir to a smooth consistency.
0.5 teaspoon peppermint extract
Spread the melted semi-sweet chocolate into an even layer in the prepared pan.
Sprinkle ⅓ cup of the crushed candy canes evenly over the melted semi-sweet chocolate layer. Place the pan into the refrigerator for 10-15 minutes or just until the chocolate is just starting to set. The chocolate should still be a little tacky to the touch (leaving a fingerprint in the chocolate but not pressing all the way through) to help ensure the white chocolate layer adheres properly and does not separate once fully chilled, set, and broken into serving pieces.
0.33 cup crushed candy canes
During the last 3-4 minutes of the chill time for the semi-sweet chocolate layer, add the chopped white chocolate to a separate microwave safe bowl and heat for 1 minute. Stir, then heat in 30 second intervals (stirring between each interval) until most of the white chocolate chunks have melted. Add the remaining ¼ teaspoon peppermint extract and stir until smooth.
16 ounces finely chopped white chocolate baking bars, 0.25 teaspoon peppermint extract
Remove the pan from the refrigerator, pour the melted white chocolate over the slightly set semi-sweet chocolate layer spreading to fully cover the first layer of chocolate and crushed candy canes. A small offset spatula works well to quickly and evenly smooth the white chocolate layer.
Top the melted white chocolate evenly with the remaining ⅓ cup crushed candy canes. Refrigerate the peppermint bark for an additional 45-60 minutes or just until fully set.
0.33 cup crushed candy canes
Remove the chilled peppermint bark from the refrigerator and carefully lift it out of the pan using the overhanging parchment paper. Break the bark into about 2 to 2½-inch sized pieces with your hands or use a large sharp knife to cut the bark into more uniform sized square pieces.
Serve the bark immediately or place into an airtight container and store at room temperature for up to 2 weeks.

Video

Notes

Tips:

Use chopped baking bars, not chocolate chips, and check that they do not contain palm oil so the layers hold together.
Only chill the bottom layer 10 to 15 minutes, until set but still tacky, so the white chocolate bonds to it.
Split the peppermint extract between both chocolates and layer candy canes between and on top for peppermint in every bite.

Storage:

Store peppermint bark in an airtight container at room temperature for up to 2 weeks, keeping moisture away so the candy canes do not get sticky. It keeps in the refrigerator up to 4 weeks in a well sealed container, or in the freezer up to 2 months. Thaw frozen bark in the refrigerator or at cool room temperature so condensation does not form on the chocolate.

Nutrition