Description
This Peppermint Bark recipe features layers of smooth bittersweet chocolate and creamy white chocolate infused with peppermint extract, topped with crunchy crushed candy canes and an optional sprinkle of flaky sea salt. Perfect as a festive holiday treat, it's easy to make and yields a deliciously refreshing chocolate bark that can be stored for weeks.
Ingredients
Chocolate Layers
- 12 ounces bittersweet or semisweet chocolate bars, finely chopped
- 12 ounces white chocolate bars, finely chopped
- 1/2 teaspoon peppermint extract, divided
Topping
- 3/4 cup crushed candy canes (about 5 regular-size canes)
- Flaky sea salt (optional)
Instructions
- Prepare the pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bark out once set.
- Melt the bittersweet chocolate: Place the chopped bittersweet chocolate in a heatproof bowl and microwave in 20–30 second intervals, stirring between each until smooth and just melted. Stir in ¼ teaspoon peppermint extract. Allow it to cool slightly if it's hot to the touch.
- Spread the bittersweet layer: Pour the melted bittersweet chocolate into the prepared pan, spreading it evenly into a ¼-inch thick layer.
- Let the first layer set: Let the chocolate set until the edges are firm and the center looks matte but is still soft—not liquid. For best results, leave at room temperature for 10–15 minutes, then refrigerate for 3–5 minutes, or refrigerate directly for 12–15 minutes. Ensure the surface is no longer glossy before adding the next layer.
- Melt the white chocolate: In a clean bowl, microwave the white chocolate in 20–30 second bursts, stirring between each until smooth. Stir in the remaining ¼ teaspoon peppermint extract and let it cool to body temperature, stirring every 30 seconds for 3–5 minutes.
- Add the white chocolate layer: Slowly pour the white chocolate over the center of the bittersweet layer and gently spread outward with an offset spatula, taking care not to disturb the dark chocolate layer. If the spatula starts to mix the layers, stop spreading and continue pouring only.
- Add the candy canes topping: Immediately sprinkle the crushed candy canes evenly over the white chocolate, pressing lightly to help them adhere. Optionally, sprinkle flaky sea salt over the top for a subtle crunchy contrast.
- Chill to set: Refrigerate the bark for 20–25 minutes, until completely firm.
- Cut or break: Lift the bark out of the pan using the parchment overhang and let it rest at room temperature for 15–20 minutes. Cut into pieces using a chef’s knife, pressing straight down to avoid cracking.
- Store: Keep the peppermint bark at a cool room temperature for 1–2 weeks or in the refrigerator for up to 3 weeks to maintain freshness.
Notes
- Do not overheat the chocolate as it can seize or burn; always stir frequently while melting.
- Ensure the first chocolate layer is fully set but not sticky before adding the white chocolate layer to prevent mixing.
- Use an offset spatula for best spreading results without disturbing layers.
- Flaky sea salt adds a nice flavor contrast but is optional based on your preference.
- Store bark in an airtight container to maintain freshness and prevent moisture absorption.
