Peppermint Bark Recipe
Peppermint Bark is rich, creamy layers of white and dark chocolate topped with crushed candy canes. It's refreshing, decadent and is an easy no bake holiday recipe that's perfect for gift giving!
Servings: 10 servings
Calories: 344kcal
Ingredients
- 8 ounces dark chocolate coarsely chopped; see note 2
- 1/2 teaspoon peppermint extract optional; adds more refreshing peppermint flavor.
- 8 ounces white chocolate bars coarsely chopped
- 4 tablespoons crushed candy canes divided
Instructions
- Line a small rimmed baking sheet or 8x8 square baking dish with parchment paper or foil and set aside.
- Fill a large sauté pan with a few inches of water and bring to a simmer over medium heat, then reduce the heat to low. This is your double boiler. You can also melt the chocolate in the microwave as well! Simply place chopped chocolate in a heat proof bowl and heat at 50% power for minute. Stir, then heat at 50% power in 30 second intervals, stirring in between until the chocolate has melted.
- Place the dark chocolate into a heat proof bowl and place the bowl in the pan of simmering water. Stir the chocolate as it melts, scraping down the sides of the bowl. When the chocolate is completely melted, remove from heat and stir in the peppermint extract. Pour the chocolate onto the prepared pan and spread out to about 1/4" thickness, then place in the refrigerator for about 10-15 minutes or until nearly set. It's important not to let the chocolate set completely before topping with the white chocolate as the layers can separate.8 ounces dark chocolate
- Once the dark chocolate has set, repeat the same steps for the white chocolate. When the white chocolate is completely smooth, remove the dark chocolate layer from the refrigerator. Pour the white chocolate over the dark chocolate, and spread evenly over the top, being careful not to mix the layers. Sprinkle the top with crushed candy canes and return to the refrigerator for 30 minutes to set.8 ounces white chocolate bars, 4 tablespoons crushed candy canes
- Once the bark has set, remove it from the refrigerator and let it stand at room temperature for a few minutes to soften before cutting as the layers can separate or break apart if it's too cold. From there, remove the bark from the pan and place on a cutting board. Using the tip of a sharp knife, cut the bark into pieces. When the tip of the knife is inserted, the bark breaks on its own. Serve and enjoy!
Notes
- Pro tip: Do not allow the dark chocolate layer to set completely before spreading the melted white chocolate over the top as the layers can separate. 10 or 15 minutes of chilling time should be plenty.
- If you're not a fan of dark chocolate, substitute half of the bittersweet chocolate with semi-sweet chocolate or use all semi-sweet. I don't recommend using milk chocolate as the bark will be far too sweet.
- You can certainly use chocolate chips in this recipe as a time saver, but I recommend using good quality chocolate bars or baking wafers without additives or preservatives for best results.
- Store unused bark in the refrigerator in an airtight container for up to 2 weeks.
Nutrition
Calories: 344kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 32g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg