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Peppermint Bark

A festive treat combining melted chocolate and crunchy peppermint for a perfect holiday indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Chocolate Layers
  • 12 ounces white chocolate, coarsely chopped and divided This creamy chocolate serves as the base.
  • 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped Offers a deeper flavor and complements the white chocolate.
  • 1.5 teaspoons vegetable oil or coconut oil, divided Helps achieve a silky texture for melting.
  • 0.5 teaspoon peppermint extract, divided Infuses the bark with refreshing peppermint flavor.
Finishing Touch
  • 2-3 pieces regular-size candy canes, crushed Adds a crunchy texture and festive feel.

Method
 

Preparation
  1. Line the bottom and sides of a baking pan (8-inch or 9-inch) with parchment paper or aluminum foil.
Bottom Layer
  1. Melt 6 ounces of white chocolate with 1/2 teaspoon of oil in the microwave, stirring until smooth. Stir in 1/4 teaspoon of peppermint extract and pour into prepared pan.
  2. Refrigerate for 10-15 minutes until almost set.
Semi-Sweet Layer
  1. Melt the semi-sweet chocolate with another 1/2 teaspoon of oil and mix in the remaining 1/4 teaspoon of peppermint extract.
  2. Pour over the white layer and smooth. Chill for another 10-15 minutes until almost set.
Top Layer
  1. Melt the remaining white chocolate with the last 1/2 teaspoon of oil and pour over the semi-sweet layer, spreading evenly.
Topping
  1. Crush the candy canes and sprinkle evenly over the top layer.
Chill and Serve
  1. Refrigerate until fully set (about 1 hour). Remove from pan, peel away the liner, and break or cut into pieces.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three weeks. Consider using nuts or other candies for texture variations.