Description
This Homemade Peppermint Bark recipe combines rich semi-sweet dark chocolate and creamy white chocolate layered with crushed peppermint candy canes for a festive, crunchy treat. Perfect for holiday gifting or indulging in a sweet peppermint-flavored dessert, it’s easy to make with simple ingredients and involves no baking.
Ingredients
Scale
Dark Chocolate Layer
- 12 ounces semi-sweet chocolate or dark chocolate (high quality, chopped if in bars or 2 cups chocolate chips)
- 1 teaspoon vegetable oil
- 1/2 teaspoon peppermint extract (not mint)
White Chocolate Layer
- 12 ounces high quality white chocolate (with cocoa butter, chopped if in bars)
- 1 teaspoon vegetable oil
- 3 candy canes, finely crushed (to stir into white chocolate)
- 5–8 candy canes, coarsely crushed (to sprinkle on top)
Instructions
- Prepare workspace: Line a baking sheet with parchment or wax paper to set the bark on. This will ensure easy removal once hardened.
- Crush candy canes: Finely crush 3 candy canes using a food processor or a rolling pin inside a ziplock bag. These will be mixed into the white chocolate. Coarsely crush 5-8 candy canes by hand or in a ziplock to sprinkle on top later, setting them aside.
- Melt dark chocolate: In a medium microwave-safe bowl, combine 12 ounces semi-sweet or dark chocolate and 1 teaspoon vegetable oil. Microwave for 30 seconds on high, stir, then another 30 seconds and stir. Continue microwaving in 15-second increments, stirring thoroughly until glossy and mostly smooth but with a few lumps remaining. Stir continuously until fully melted.
- Add peppermint extract to dark chocolate: Stir in 1/2 teaspoon peppermint extract thoroughly to infuse flavor.
- Spread dark chocolate base: Pour melted dark chocolate onto prepared baking sheet and spread it into a large rectangle approximately 11×15 inches using an offset spatula. Tap the pan on the counter a few times to release air bubbles. Allow this layer to fully set at room temperature or chill in the refrigerator to speed up setting. Do not proceed until completely set.
- Melt white chocolate: In a clean bowl, combine 12 ounces white chocolate and 1 teaspoon vegetable oil. Microwave in 30-second bursts, stirring after each, then in 15-second increments until mostly melted with a few lumps. Stir until smooth, being careful as white chocolate seizes easily.
- Mix finely crushed candy canes into white chocolate: Stir the finely crushed candy canes into the melted white chocolate thoroughly.
- Spread white chocolate layer: Pour the white chocolate mixture over the set dark chocolate layer, spreading close to the edges with an offset spatula. Work quickly to avoid melting the bottom layer and mixing colors.
- Add coarse candy cane topping: Immediately sprinkle the coarsely crushed candy canes evenly over the white chocolate surface.
- Set the bark: Allow the bark to cool and harden at room temperature or place in the refrigerator for about 30 minutes until fully firm.
- Slice and store: Use a sharp chef’s knife to carefully cut the bark into pieces. Avoid breaking by hand to prevent separation of chocolate layers. Store in a sealed container at room temperature or freeze up to 3 months, thawing in the refrigerator to reduce condensation and white bloom.
Notes
- Use high-quality chocolate, especially white chocolate listing cocoa butter as an ingredient for best melting and flavor.
- Crush candy canes finely for mixing and coarsely for topping to add texture variety.
- Microwave chocolate carefully in increments to avoid burning or seizing, stirring in between.
- Let the dark chocolate layer fully set before adding white chocolate to maintain distinct layers.
- Store peppermint bark in a sealed container at room temperature for up to 2 weeks or freeze for longer storage.
