Peppermint Bark Recipe
This easy peppermint bark recipe combines layers of rich dark chocolate and creamy white chocolate, topped with crunchy candy cane pieces for the ultimate holiday treat! Perfect for gifting or enjoying as a festive dessert, this recipe is simple to make and customizable for any occasion.
Ingredients
- 12 oz dark chocolate or semi-sweet chocolate
- 12 oz white chocolate chips
- 1/2 cup crushed candy cane pieces
Instructions
- Line a sheet pan with parchment paper.
Melt the dark chocolate in a double boiler stirring until smooth. Spread evenly on the parchment-lined baking sheet to create the bottom layer. Let it cool to room temperature.
Melt the white chocolate pieces. Pour over the hardened dark chocolate to form the top layer.
Sprinkle crushed candy cane pieces over the white chocolate layer while it’s still soft. - Let the layers set for at least 2-3 days if shipping or 1 hour in the refrigerator for immediate gifting.
Notes
Chocolate Quality Matters: For the best flavor, use high-quality chocolate. Avoid chocolate chips for the bottom layer as they often contain stabilizers that can affect melting. Opt for baking chocolate bars or direct trade-certified options like organic cacao beans or dark stone ground chocolate.
Avoid Overheating Chocolate: When melting chocolate, use a double boiler or microwave in 30-second intervals, stirring each time. Overheating can cause the chocolate to seize or become grainy.
Peppermint Flavor Options: You can use peppermint extract, peppermint oil, or natural peppermint flavor. Be cautious with peppermint oil—it’s very concentrated, so start with just a few drops.
Crushing Candy Canes: To avoid a sticky mess, place candy canes in a zip-top bag and crush them with a rolling pin.
Layer Separation Tip: Let the bottom chocolate layer set at room temperature (not in the fridge) before adding the top layer. This helps the layers adhere better.
Storage Tips: Store peppermint bark in an airtight container at room temperature for up to two weeks or in the freezer for longer. If freezing, place parchment paper between layers to prevent sticking.