Description
This peppermint bark recipe is a festive and easy-to-make holiday treat featuring layers of creamy white and rich semisweet chocolate infused with peppermint extract and topped with crushed candy canes for a refreshing crunch. Perfect for gifting or enjoying as a seasonal dessert, this no-bake recipe requires minimal prep and chilling time.
Ingredients
Scale
White Chocolate Layer
- 12 ounces white chocolate (340 grams)
- ½ teaspoon coconut oil (about 2 grams)
- ¼ teaspoon peppermint extract
Semi-Sweet Chocolate Layer
- 6 ounces semisweet chocolate (170 grams)
- ¼ teaspoon coconut oil (about 2 grams)
- ¼ teaspoon peppermint extract
Topping
- 3 candy canes (84 grams), crushed
- Remaining white chocolate for drizzling (if needed)
Instructions
- Prepare baking sheet: Line a small baking sheet with parchment paper and set aside to prepare the layers.
- Melt white chocolate: Combine the white chocolate and ½ teaspoon of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted. Stir in ¼ teaspoon peppermint extract to infuse flavor.
- First white chocolate layer: Pour half of the melted white chocolate mixture onto the prepared baking sheet and spread evenly with a spatula to form a smooth layer.
- Chill first layer: Place the baking sheet in the refrigerator for 10-15 minutes or until the white chocolate is almost completely set but still slightly tacky.
- Melt semisweet chocolate: In a heat-proof bowl, combine semisweet chocolate with the remaining ¼ teaspoon coconut oil. Heat in 30-second bursts, stirring frequently until melted. Add ¼ teaspoon peppermint extract and mix well.
- Chocolate layer: Pour the melted semisweet chocolate over the white chocolate layer. Smooth into a thin, even coating using a spatula.
- Chill second layer: Refrigerate again for 10-15 minutes or until this layer is almost set but not fully hardened.
- Prepare candy cane topping: While the chocolate layers set, place the candy canes in a sealed Ziplock bag and crush them thoroughly with a rolling pin until finely broken.
- Final white chocolate drizzle: Re-melt any remaining white chocolate if needed. Pour this over the semi-sweet chocolate layer and spread evenly. Immediately sprinkle the crushed candy canes generously over the top.
- Final chill: Refrigerate the entire bark for at least 30 minutes or until completely set and firm to the touch.
- Serve and store: Remove the bark from the pan by lifting the parchment paper. Peel it off carefully and break or slice the bark into pieces of your desired size for serving.
Notes
- Be careful not to overheat the chocolates to avoid burning or graininess; melt in short bursts and stir thoroughly.
- If white chocolate becomes too thick while working, briefly reheat it so it spreads smoothly.
- Use high-quality chocolate for the best flavor and texture.
- Store peppermint bark in an airtight container in the refrigerator to keep it fresh and prevent melting.
- You can customize the crushed candy cane topping by mixing in other festive sprinkles or nuts if desired.
