Description
This peppermint bark recipe combines rich dark and white chocolates with refreshing peppermint flavors, perfect for the holidays!
Ingredients
Scale
- 12 oz high-quality dark chocolate (60-70% cacao), chopped into small pieces
- 1 teaspoon vanilla extract
- 12 oz white chocolate, chopped into small pieces
- ½ teaspoon peppermint extract (adjust to taste)
- 6–8 candy canes or peppermint candies, crushed into various-sized pieces
- Dairy-free option: Use dairy-free chocolate chips for both layers
- Sugar-free version: Replace with sugar-free chocolate alternatives
- Flavor variation: Try adding ½ teaspoon of orange or almond extract instead of peppermint
- Crunchy addition: Mix in crushed toffee pieces or chopped nuts for extra texture
Instructions
- Prepare Your Workspace: Line a 9×13-inch baking sheet with parchment paper, allowing some overhang on the sides for easy removal later. Ensure your workspace is clean and dry.
- Melt the Dark Chocolate Base: Place your chopped dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each session. Once almost completely melted, stir continuously until smooth. Add the vanilla extract and stir until glossy and uniform.
- Spread the First Layer: Pour the melted dark chocolate onto your prepared baking sheet and spread it into an even layer about ¼-inch thick. Place the pan in the refrigerator for 20-25 minutes until firm to the touch.
- Prepare the Peppermint Topping: While your base layer chills, place your candy canes in a sealed plastic bag and gently crush them for various sizes.
- Melt and Flavor the White Chocolate: Using the same method as the dark chocolate, melt your white chocolate in 30-second intervals. Stir in the peppermint extract and adjust to taste.
- Create the Top Layer: Remove the chilled dark chocolate from the refrigerator and pour the white chocolate over it. Spread it evenly across the dark chocolate surface.
- Add the Finishing Touch: Immediately sprinkle the crushed candy canes over the wet white chocolate, gently pressing the larger pieces down.
- Set and Break Into Pieces: Return the pan to the refrigerator for 30-40 minutes until completely firm. Lift the bark out using the parchment paper overhang and break it into pieces.
Notes
- Be careful with the melting process of the chocolate; overheating can cause it to seize up.
- For a more artisanal look, break the bark into irregular pieces.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 ounces
- Calories: 150
- Sugar: 18g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg