Description
This Peppermint Bark recipe features luscious layers of creamy white chocolate and rich semi-sweet chocolate, infused with refreshing peppermint extract and topped with crunchy crushed candy canes. Perfect for gifting or festive snacking, this easy no-bake treat delivers a delightful combination of smooth, minty sweetness and holiday crunch.
Ingredients
Scale
White Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
Semi-Sweet Chocolate Layer
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil (from the total 1.5 tsp)
- 1/4 teaspoon peppermint extract (from the total 1/2 tsp)
Topping
- 2–3 regular-size candy canes (24–36g total), crushed
Instructions
- Prepare the Pan: Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles to ensure easy removal later. Alternatively, use a lined baking sheet and set aside.
- Melt Bottom White Chocolate Layer: Place 6 ounces of white chocolate into a small heatproof bowl or liquid measuring cup. Add 1/2 teaspoon of vegetable or coconut oil. Melt the chocolate in 20-second increments in the microwave, stirring vigorously after each until smooth and fully melted, avoiding overheating. Stir in 1/4 teaspoon peppermint extract. Pour this mixture into the prepared pan and spread evenly into a thin, smooth layer using an offset spatula or spoon. Refrigerate for 10–15 minutes until almost set but not fully hardened.
- Melt Semi-Sweet Chocolate Layer: In a clean bowl, combine 6 ounces semi-sweet chocolate with 1/2 teaspoon oil. Melt using the same 20-second incremental microwave method, stirring thoroughly. Stir in remaining 1/4 teaspoon peppermint extract. Pour the melted semi-sweet chocolate atop the white layer and smooth evenly. Refrigerate again for 10–15 minutes until nearly set.
- Melt Top White Chocolate Layer: Melt the remaining 6 ounces white chocolate with last 1/2 teaspoon oil following the same melting process. Pour over the semi-sweet layer and smooth out. Sprinkle crushed candy canes evenly on top. To crush, place candy canes in a sealed bag and gently roll or tap with a rolling pin or meat mallet.
- Set the Bark: Refrigerate the assembled bark until completely firm, about 1 hour. Remove from refrigerator, lift out the bark using the edges of the parchment or foil, and break or cut into pieces of desired size. If refrigerated for longer than 3–4 hours, allow the bark to sit at room temperature for 10–15 minutes before slicing to prevent layers from separating.
- Storage: Store leftover peppermint bark covered in the refrigerator for up to 3 weeks. It can be kept at room temperature for a few days when the weather is cool, but may soften slightly.
Notes
- This peppermint bark is incredibly simple to make with just a few ingredients, making it ideal for holiday gifts and treats.
- Melting chocolate in short increments helps prevent overheating and seizing, ensuring a smooth texture.
- Using an offset spatula makes spreading layers easier and gives a neat finish.
- Letting the bark come to room temperature briefly before cutting prevents layer separation and cracking.
- Crushed candy canes add a satisfying crunch and festive appearance.
Nutrition
- Serving Size: 1 piece (about 1.5 ounces)
- Calories: 180
- Sugar: 18g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
