Description
This peppermint bark recipe features luscious layers of white and semi-sweet chocolate infused with peppermint extract and topped with crushed candy canes. Perfectly smooth and refreshingly minty, this easy no-bake treat is ideal for holiday gifting or festive snacking.
Ingredients
Scale
White Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 1 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 the pan: Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles to ensure easy removal of the bark. Set aside.
- Melt and pour the first white chocolate layer: Place 6 ounces of white chocolate in a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon of oil. Melt in the microwave in 20-second increments, stirring vigorously after each, until smooth and fully melted. Stir in 1/4 teaspoon peppermint extract. Pour into the prepared pan and spread evenly into a thin layer using an offset spatula or spoon. Refrigerate for 10–15 minutes until almost set but not fully hardened to prevent layer separation.
- Melt and pour the semi-sweet chocolate layer: In a similar manner, melt the 6 ounces of semi-sweet chocolate with 1/2 teaspoon oil in 20-second intervals, stirring well. Stir in the remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and smooth out evenly. Refrigerate again for 10–15 minutes until nearly set.
- Melt and pour the final white chocolate layer: Melt the remaining white chocolate (approximately 6 ounces) with 1/2 teaspoon oil, same method as before, but do not add peppermint extract this time. Pour evenly over the two set layers and smooth out.
- Add candy cane topping: Evenly sprinkle the crushed candy canes over the top white chocolate layer. To crush candy canes, place unwrapped candy canes in a sealed plastic bag and gently crush with a rolling pin or meat mallet.
- Set the bark: Refrigerate the assembled peppermint bark for about 1 hour until completely hardened. After chilling, remove from pan and peel off the lining. Break or cut into desired-sized pieces. If bark was refrigerated beyond 3-4 hours, allow it to sit at room temperature for 10–15 minutes before slicing to avoid layer separation.
- Store properly: Keep leftover peppermint bark covered and refrigerated for up to 3 weeks. It can also be stored at room temperature for a few days in cooler months but may soften slightly.
Notes
- This peppermint bark combines creamy white chocolate and rich semi-sweet chocolate infused with peppermint for a festive twist.
- Microwave melting is preferred for convenience and control; melt in increments to avoid overheating the chocolate.
- Do not let the chocolate layers set fully before adding the next to ensure good adhesion between layers.
- If the bark hardens for too long in the fridge, warming it slightly before cutting prevents layers from separating.
- Use coarsely chopped chocolate for even melting and smooth texture.
- Crushing candy canes inside a sealed bag prevents mess and controls the size of peppermint pieces.
Nutrition
- Serving Size: 1 piece (approx. 28g)
- Calories: 150
- Sugar: 18g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 5mg
