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Peppermint Bark Recipe

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4.3 from 7 reviews

This peppermint bark recipe is a festive and simple treat perfect for the holiday season. Made with layers of smooth semisweet and white chocolate infused with peppermint extract and crushed candy canes, this bark offers a delightful combination of minty sweetness and rich chocolate. Easy to prepare with only four ingredients, it’s ideal for gifting or serving at holiday parties.

Ingredients

Chocolate Layers

  • 12 ounces semisweet chocolate bars, chopped (375g)
  • 16 ounces white chocolate bars, chopped (450g)

Flavoring

  • ½ teaspoon peppermint extract

Topping

  • 7 candy canes, crushed

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking dish with parchment or wax paper to prevent sticking. For a thinner bark, use a larger baking sheet instead.
  2. Melt Semisweet Chocolate: Place chopped semisweet chocolate in a heat-proof bowl and melt using a double boiler method by setting it over a pot of simmering water, stirring until smooth. Alternatively, microwave in 30-second intervals at 50% power, stirring between intervals until fully melted.
  3. Spread Semisweet Chocolate: Pour melted semisweet chocolate into the prepared pan and spread evenly with an offset spatula. Chill in the refrigerator until partially set or firm to the touch, about 20 minutes.
  4. Melt White Chocolate and Add Peppermint: In a separate bowl, melt chopped white chocolate using the same method as above. Stir in the peppermint extract.
  5. Mix Candy Canes Into White Chocolate: Add approximately ⅓ cup of crushed candy canes to the melted white chocolate and fold gently until evenly distributed.
  6. Layer White Chocolate: Pour the white chocolate mixture over the set semisweet chocolate layer and smooth it out evenly with a spatula.
  7. Add Remaining Candy Cane Topping: Sprinkle the remaining crushed candy canes evenly on top of the white chocolate layer.
  8. Chill to Set: Refrigerate the bark until completely firm, about 1 hour.
  9. Cut and Serve: For easier cutting, let the bark sit at room temperature for 30 minutes or warm your knife slightly. Lift the bark out using the parchment paper and cut or break into pieces.
  10. Storage: Store leftover peppermint bark in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 3 weeks.

Notes

  • You can customize pan size by folding aluminum foil to create walls if you only have a larger pan.
  • Store peppermint bark in an airtight container at room temperature for up to one week or refrigerate for up to three weeks to maintain freshness.
  • Freezing is not recommended because the candy canes will become gooey and lose their texture when thawed.

Find it online: https://marthatasty.com/peppermint-bark-recipe/