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+ servings
Wedges of peppermint bark on a silver plate

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 holiday recipe that's perfect for gift giving!
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Ingredients

  • 8 ounces bittersweet chocolate coarsely chopped
  • 8 ounces white chocolate bars coarsely chopped
  • 4 tablespoons crushed candy canes or peppermint crunch 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.
  • Place the bittersweet 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 half of the crushed peppermint candy. Pour the chocolate onto the prepared pan and spread out to about 1/4" thickness, then place in the refrigerator to set for about 30 minutes.
  • 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 swirl the layers. Sprinkle the top with the remaining peppermint candy and return to the refrigerator for 30 minutes to set.
  • Once the bark has set, remove it from the refrigerator and let it stand for 15-20 minutes or so to come to room temperature before cutting as the layers can separate 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: Place the candy canes in a zip top bag and smash with a rolling pin or mallet. You can also buy peppermint crunch to save some time.
  • Be sure to use good quality chocolate for this peppermint bark as it's the star of the show!  Use chocolate bars or baking wafers without additives or preservatives.
  • 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.
  • 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

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!