Description
This Peppermint Bark recipe is a festive and delicious holiday treat featuring layers of bittersweet chocolate and creamy white chocolate infused with peppermint extract, topped with crushed candy canes for a crunchy, refreshing finish. Perfect for gifting or enjoying at seasonal gatherings, this bark combines smooth, rich chocolate with the cool bite of peppermint and a delicate sprinkle of sea salt to balance the sweetness.
Ingredients
Scale
Bittersweet Chocolate Layer
- 12 ounces bittersweet or semisweet chocolate bars, finely chopped
- 1/4 teaspoon peppermint extract
White Chocolate Layer
- 12 ounces white chocolate bars, finely chopped
- 1/4 teaspoon peppermint extract
Topping
- 3/4 cup crushed candy canes (about 5 regular-size canes)
- Flaky sea salt (optional)
Instructions
- Prepare Pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
- Melt Bittersweet Chocolate: Place the chopped bittersweet chocolate in a heatproof bowl and microwave in 20–30 second intervals, stirring after each until smooth and glossy but not hot. Stir in ¼ teaspoon peppermint extract carefully.
- Spread First Layer: Pour the melted bittersweet chocolate into the prepared pan and spread evenly into a ¼-inch thick layer.
- Set First Layer: Allow the chocolate to set until edges are firm and center is matte and soft but not liquid. Rest at room temperature for 10–15 minutes, then refrigerate 3–5 minutes, or refrigerate 12–15 minutes straight. Ensure no glossy spots remain before adding the next layer.
- Melt White Chocolate: In a clean bowl, microwave the chopped white chocolate in 20–30 second bursts, stirring until smooth. Stir in the remaining ¼ teaspoon peppermint extract and let cool to just slightly warm over 3–5 minutes, stirring regularly.
- Pour and Spread White Chocolate: Slowly pour the white chocolate over the center of the bittersweet layer and gently spread outward using an offset spatula without disturbing the layer beneath. Stop spreading if the spatula picks up dark chocolate and switch to pouring only.
- Add Toppings: Immediately sprinkle crushed candy canes evenly over the white chocolate layer and press lightly to adhere. Optionally, sprinkle flaky sea salt on top.
- Chill Until Firm: Refrigerate the bark for 20–25 minutes until completely firm.
- Slice Bark: Lift the bark from the pan using the parchment overhang and allow it to rest at room temperature for 15–20 minutes. Cut into approximately 20 pieces using a sharp chef’s knife with a straight downward press.
- Store Properly: Store the peppermint bark at cool room temperature for 1–2 weeks or in the refrigerator for up to 3 weeks to maintain freshness and texture.
Notes
- Use high-quality chocolate bars for the best flavor and texture.
- Make sure the first layer of chocolate is fully set (no shine) before adding the second to avoid mixing layers.
- Adjust peppermint extract to taste but avoid adding too much as it can overpower the chocolate.
- Press candy canes lightly onto the white chocolate to help them stick well.
- If you don’t have a microwave, melt chocolates over a double boiler gently, stirring frequently.
- Use an offset spatula for spreading the white chocolate smoothly without disturbing the bittersweet layer.
- Cut with a sharp, heavy knife and press straight down to prevent cracking the bark.
