Peppermint Bark

A delightful homemade peppermint bark combining rich chocolate and refreshing peppermint, perfect for gifting or enjoying during the holiday season.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

Chocolate Layers

12 ounces semi-sweet chocolate chips or chopped baking chocolate Use high-quality chocolate for best results.
12 ounces white chocolate chips or chopped white baking chocolate Consider a high-quality brand.

Flavoring and Toppings

1 teaspoon peppermint extract (divided) Divided into two 1/2 teaspoon portions.
1/2 cup crushed candy canes or peppermint candies Can pulse in a food processor for finer texture.

Method

Preparation

Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
Place the semi-sweet chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until smooth and melted.
Stir 1/2 teaspoon of the peppermint extract into the melted semi-sweet chocolate.
Pour the chocolate onto the prepared baking sheet and spread it into an even rectangle, about 1/4 inch thick.
Place the baking sheet in the refrigerator for about 15 to 20 minutes until the chocolate is firm.

Layering

Melt the white chocolate in a clean microwave-safe bowl using the same method (30-second intervals, stirring until smooth).
Stir the remaining 1/2 teaspoon of peppermint extract into the melted white chocolate.
Remove the baking sheet from the fridge and pour the white chocolate over the semi-sweet layer, spreading gently.
Immediately sprinkle the crushed candy canes over the wet white chocolate and press down lightly.
Return the sheet to the refrigerator and chill for at least 1 hour, or until the bark is completely solid.

Finishing Touches

Once firm, lift the parchment paper off the sheet and break the bark into irregular pieces. Serve and enjoy!

Notes

Store in an airtight container, with layers separated by parchment paper. Keeps for up to two weeks at room temperature or longer in the fridge. Freezing is also an option; wrap well to prevent freezer burn.