Peppermint Bark
Creamy, crunchy, and delightfully minty, this Peppermint Bark is a simple holiday treat made with layers of chocolate and crushed candy cane. It’s perfect for gifting, snacking, or serving as a festive dessert!
Equipment
- Microwave
- Baking Sheet
- Parchment Paper
- Mixing bowl
- Spatula
Ingredients
Peppermint Bark Ingredients
- 12 oz dark or semi-sweet chocolate chips use high-quality chips, melted until smooth
- 12 oz white chocolate chips melted until smooth
- 1/2 tsp peppermint extract divided; 1/4 tsp for each layer
- 6 candy canes crushed
Instructions
- Line a baking sheet with parchment paper to prevent sticking.
- Place the dark or semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Stir in 1/4 teaspoon peppermint extract into the melted dark chocolate if desired.
- Pour the melted dark chocolate onto the prepared baking sheet and spread it into an even layer (about 1/8-inch thick).
- Refrigerate the dark chocolate layer for about 10–15 minutes, until it’s just set but still slightly tacky.
- Melt the white chocolate chips in a separate microwave-safe bowl in 20–30 second intervals, stirring after each until smooth.
- Stir the remaining 1/4 teaspoon peppermint extract into the melted white chocolate.
- Pour the melted white chocolate over the chilled dark chocolate layer and spread it evenly to cover.
- Immediately sprinkle the crushed candy canes evenly over the white chocolate layer and press lightly so they adhere.
- Chill the baking sheet in the refrigerator for 30–60 minutes until completely firm.
- Once set, remove from the fridge and break the bark into pieces. Serve or package as desired.
Notes
Store peppermint bark in an airtight container at room temperature for up to 1 week, or up to 2 weeks in the fridge. It also makes a lovely homemade holiday gift.