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This chocolate peppermint bark is a festive treat made by layering melted semi-sweet chocolate with peppermint-flavored white chocolate and finishing with a sprinkle of crushed candy canes. It’s perfect for holiday gifting or to enjoy as a cool and refreshing dessert.
I first made this peppermint bark during the winter holidays, and it quickly became a favorite for my family and friends. Now I make it every year because it’s easy, looks beautiful, and tastes amazing.
Ingredients
- 2 cups Semi-Sweet or Dark Chocolate: choose a high-quality brand like Callebaut or Ghirardelli for rich flavor and smooth melting
- 2 and a half cups White Chocolate: high-quality white chocolate or melting wafers work best to avoid graininess
- Quarter teaspoon Peppermint Extract: adds a fresh, cool peppermint flavor that pairs perfectly with the chocolate
- Half cup Crushed Candy Canes: provides crunch and a festive touch, crush just before topping for maximum freshness
Step-by-Step Instructions
- Slightly Melt the Chocolate:
- Use a double boiler or microwave at low power to melt the semi-sweet chocolate slowly. Stir frequently to prevent burning. For microwave, heat in 30-second increments at 50 percent power and stir well each time. Stir in peppermint extract once melted for even flavor distribution.
- Prepare the Base Layer:
- Pour the melted semi-sweet chocolate onto a baking sheet or 9-inch square pan lined with parchment paper to ensure easy removal. Spread evenly to your desired thickness.
- Chill the Chocolate Layer:
- Place the chocolate layer in the freezer for 10 minutes or refrigerator for 15 to 20 minutes until it is mostly set but not fully hardened.
- Melt the White Chocolate:
- Use the same slow melting method with the white chocolate, stirring vigorously after each 30-second microwave session at low power to avoid burning.
- Top with White Chocolate and Candy Canes:
- Pour the melted white chocolate evenly over the semi-sweet layer. While it is still warm and melted, sprinkle the crushed candy canes generously on top, pressing lightly so they stick.
- Set the Bark:
- Return the pan to the freezer or refrigerator until fully set and firm. This ensures clean, easy cutting.
- Cut and Store:
- Use a sharp knife to cut the bark into squares or triangles, cutting through both layers completely. Store the bark covered either at room temperature or in the refrigerator. I prefer refrigerating and bringing out just before serving for a nice firm texture and cool bite.
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My favorite ingredient is definitely the peppermint extract because it transforms simple chocolate into a holiday classic. Making this bark reminds me of cozy evenings with family, sharing laughs and sweet treats during the holidays.
Storage Tips
Store the peppermint bark in an airtight container either at room temperature in a cool place or in the refrigerator to keep it firm longer. It can last up to two weeks when covered well. If you like your bark extra crisp, refrigeration is the way to go.
Ingredient Substitutions
If you prefer a milk chocolate base, that can replace the semi-sweet chocolate for a milder flavor. You can also experiment with peppermint oil instead of extract but use sparingly to avoid overpowering. For crushed candy canes, crushed peppermint hard candies work if canes are unavailable.
Serving Suggestions
Serve this bark on a festive holiday platter with a cup of hot cocoa or coffee. It also makes a lovely gift when wrapped in cellophane tied with a ribbon. For parties, consider breaking into smaller bite-sized pieces for easy snacking.
Recipe FAQs
- → What chocolate works best for this treat?
High-quality semi-sweet or dark chocolate and creamy white chocolate bars or chips melt smoothly and enhance flavor. Brands like Ghirardelli or Callebaut are recommended.
- → How can I melt the chocolate without burning it?
Use a double boiler or microwave at 50% power in 30-second intervals, stirring often to avoid overheating and burning.
- → Why is chilling between layers important?
Chilling allows the first chocolate layer to partially set, creating distinct layers and preventing the colors from mixing.
- → Can I substitute peppermint extract?
Peppermint extract delivers signature flavor, but you can try other mint extracts or oils sparingly to maintain balance.
- → How should I store it to keep it fresh?
Store covered in the refrigerator or at cool room temperature to maintain freshness and texture before serving.