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peppermint bark recipe

This delightful peppermint bark is a festive treat perfect for the holiday season. With layers of rich chocolate and crunchy peppermint, it’s an easy and beautiful dessert that’s sure to impress your guests and satisfy your sweet tooth.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 baking sheet
  • 1 parchment paper
  • 1 medium saucepan
  • 1 heatproof bowl
  • 1 rubber spatula
  • 1 rolling pin (optional)
  • 1 small zip-top plastic bag or food processor for crushing candy canes

Ingredients
  

  • 8 oz semi-sweet chocolate or dark chocolate
  • 8 oz white chocolate
  • 1/2 teaspoon peppermint extract For a more intense flavor, increase to 1 teaspoon
  • 1/2 cup crushed candy canes Approximately about 4-5 candy canes
  • a pinch of salt salt

Instructions
 

  • Begin by lining a baking sheet with parchment paper, ensuring it covers the entire surface.
  • In a medium saucepan, melt the semi-sweet chocolate over low heat, stirring frequently until smooth. Be cautious not to overheat the chocolate.
  • Once melted, pour the semi-sweet chocolate onto the prepared baking sheet. Use a rubber spatula to spread it evenly into a rectangle, about 1/4 inch thick. Place it in the refrigerator to set for approximately 10 minutes.
  • While the semi-sweet chocolate is setting, melt the white chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave (in 30-second intervals, stirring in between) until smooth.
  • Once melted, remove the white chocolate from heat. Stir in the peppermint extract and a pinch of salt for extra flavor.
  • Pour the melted white chocolate over the set semi-sweet chocolate layer. Spread it evenly, ensuring it covers the dark chocolate completely.
  • Before the white chocolate sets, sprinkle the crushed candy canes evenly over the top. Gently press down to ensure they stick.
  • Return the baking sheet to the refrigerator and let it chill for at least 30 minutes, or until completely set.
  • Once set, break the peppermint bark into pieces using your hands or a knife.

Notes

For a more intense peppermint flavor, you can increase the peppermint extract to 1 teaspoon.
Store the peppermint bark in an airtight container at room temperature for up to two weeks.
You can customize this recipe by adding other toppings, such as nuts or drizzles of additional chocolate.