Go Back

Peppermint Bark

A delightful treat that combines rich chocolate and refreshing peppermint, perfect for the holiday season or any time you need a sweet pick-me-up.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

Chocolate Layers
  • 12 ounces semisweet chocolate chips or chopped semisweet chocolate
  • 16 ounces white chocolate chips or chopped white chocolate
Flavorings and Toppings
  • 1/2 teaspoon peppermint extract
  • 3/4 cup crushed candy canes

Method
 

Preparation
  1. Place the semisweet chocolate chips in a medium microwave-safe bowl and heat in 30-second increments, stirring between each until fully melted and smooth.
  2. Spread the melted semisweet chocolate into a roughly 9" x 13" rectangle on a piece of parchment paper.
  3. Refrigerate for 10 minutes to partially set, ensuring the edges are firm but the center remains slightly soft.
Layering
  1. In another microwave-safe bowl, melt the white chocolate chips in 30-second increments, stirring until smooth.
  2. Stir in the peppermint extract thoroughly.
  3. Spread the white chocolate mixture evenly over the semisweet layer.
  4. Immediately sprinkle the crushed candy canes on top.
  5. Return to the fridge and chill for about 20 minutes or until completely set.
Cutting and Serving
  1. Remove the bark from the fridge and let it sit at room temperature for about 20 minutes for easier cutting.
  2. Using a straight-edged chef's knife, cut the bark into pieces by slicing straight down through the layers.
  3. Serve and enjoy.

Notes

Store your Peppermint Bark in an airtight container at room temperature for up to two weeks. Refrigerating or freezing can keep it fresh longer. Ensure it's well wrapped to prevent freezer burn if frozen.