Peppermint Bark Recipe

Introduction

Peppermint bark is a festive and delicious treat perfect for the holiday season. This layered chocolate dessert combines rich semi-sweet chocolate with creamy white chocolate and a refreshing peppermint crunch. It’s simple to make and a guaranteed crowd-pleaser.

Ingredients

• 1 cup mini candy canes, crushed
• 24 ounces semi-sweet chocolate chips (two 12-ounce bags)
• 24 ounces white chocolate chips (two 12-ounce bags)
• ½ tablespoon coconut oil
• 1 teaspoon pure peppermint extract

Instructions

1. Step 1: Place mini candy canes in a ziplock freezer bag and seal it shut. Crush candy until you have varying sizes of crushed candy canes to sprinkle on top of your bark. Set aside.
2. Step 2: Line a 9×13-inch baking sheet with parchment paper. Set aside.
3. Step 3: Place semi-sweet chocolate chips in a microwave-safe glass bowl and heat for 30 seconds. Stir the chocolate, then microwave in 15-second intervals, stirring between each, until fully melted.
4. Step 4: Pour the melted semi-sweet chocolate over the parchment paper and spread evenly. Refrigerate while preparing the white chocolate layer.
5. Step 5: In a clean microwave-safe bowl, combine white chocolate chips, coconut oil, and peppermint extract. Heat for 30 seconds, then stir. Continue heating in 15-second intervals, stirring until smooth and melted.
6. Step 6: Pour the white chocolate mixture over the chilled semi-sweet chocolate layer. Immediately sprinkle the crushed candy canes evenly on top. Gently press the candy canes into the white chocolate.
7. Step 7: Refrigerate the bark until fully set, about 20 minutes. Once set, remove from the fridge and break into pieces to serve.

Tips & Variations

• For a dairy-free version, use vegan white and semi-sweet chocolate chips in place of regular ones.
• If you prefer a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract to the white chocolate layer.
• To add a festive touch, mix in crushed peppermint candies or colorful sprinkles with the candy cane topping.
• Use good-quality chocolate for the best taste and texture.

Storage

Store peppermint bark in an airtight container at room temperature for up to two weeks. If your kitchen is warm, keep it refrigerated. To enjoy, allow refrigerated bark to come to room temperature for a few minutes before serving. Avoid moisture to prevent the chocolate from blooming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make peppermint bark without a microwave?

Yes, you can melt the chocolate chips using a double boiler on the stove. Stir frequently to prevent scorching and melt the chocolate slowly.

How do I prevent the chocolate from seizing?

Make sure no water comes into contact with the chocolate while melting. Use dry utensils and bowls and melt the chocolate gently, stirring between heating intervals.

Peppermint Bark Recipe

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This Peppermint Bark recipe is a festive and delicious holiday treat featuring layers of melted semi-sweet and white chocolate infused with peppermint extract and topped with crushed candy canes. Perfect for gifting or enjoying as a sweet seasonal snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: About 24 pieces 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Layers

• 24 ounces semi sweet chocolate chips (two 12-ounce bags)
• 24 ounces white chocolate chips (two 12-ounce bags)
• ½ tablespoon coconut oil
• 1 teaspoon pure peppermint extract

Topping

• 1 cup mini candy canes, crushed

Instructions

1. Crush Candy Canes: Place mini candy canes in a ziplock freezer bag, seal it, and crush them with your hands or a rolling pin until you have a mixture of fine and slightly larger pieces. Set aside.
2. Prepare Baking Sheet: Line a 9×13 inch baking sheet with parchment paper and set aside to prevent sticking.
3. Melt Semi-Sweet Chocolate: Put semi-sweet chocolate chips in a microwave-safe glass bowl. Heat in the microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring each time, until the chocolate is fully melted and smooth.
4. Pour Semi-Sweet Chocolate: Pour the melted semi-sweet chocolate evenly over the parchment-lined baking sheet. Place it in the refrigerator to set while you prepare the white chocolate layer.
5. Melt White Chocolate Mixture: In a separate microwave-safe bowl, combine white chocolate chips, coconut oil, and peppermint extract. Heat for 30 seconds, stir well, then continue microwaving in 15-second intervals, stirring until melted and smooth.
6. Layer White Chocolate and Add Topping: Pour the white chocolate mixture over the set semi-sweet chocolate layer. Immediately sprinkle the crushed mini candy canes evenly over the white chocolate and gently press them into the surface.
7. Chill and Set: Refrigerate the bark for about 20 minutes or until fully firm and set.
8. Break into Pieces: Remove the bark from the refrigerator and break it into irregular pieces for serving or gifting.

Notes

• Use parchment paper or a silicone mat to easily remove the bark once set.
• Coconut oil helps to keep the white chocolate smooth and adds a slight shine.
• Store peppermint bark in an airtight container in the refrigerator to keep it fresh.
• For a vibrant color and flavor, use pure peppermint extract rather than artificial flavoring.
• Ensure chocolate does not overheat to avoid burning or seizing.

Keywords: peppermint bark, holiday dessert, peppermint chocolate, Christmas treat, easy peppermint bark