Peppermint Bark combines two things often beloved about the holidays, chocolate and candy canes. It’s beautiful to look at, festive, and decadent. This effortless Peppermint Bark is great if you need thoughtful gifts or if you are feeling festive and want a holiday-inspired snack!
Recipe Notes
The peppermint extract adds additional mint flavor to the chocolate; however, it’s not necessary if you do not have this ingredient on hand or would prefer a more subtle peppermint flavor. I used 1 teaspoon of the peppermint extract, but I also love peppermint. Otherwise 1/4 teaspoon or 1/2 teaspoon is sufficient.
I coarsely chopped my candy canes using a bag and a small rolling pin. I did this sparingly because I wanted bits of candy cane and to prevent the candy canes from becoming overly crushed into powder. That said, there was some candy cane powder, and I used a spoon to scoop out the largest and nicest pieces for the top of my bark. It looks nice, but next time I will use all of the crushed candy cane because I think it will add great texture. Alternatively, you can save a bit of time and buy a bag of crushed candy canes.
Melting Chocolate in the Microwave
You can use a double boiler or the microwave to melt the chocolate. I used the microwave because I wanted to keep it simple and easy.
If you are going to use the microwave, make sure you microwave the chocolate at 50% power. This will help you melt the chocolate at a slower pace to help prevent burning.
To melt the chocolate: Place unwrapped chocolate in a glass bowl or microwave-safe bowl, uncovered. The power level on your microwave should be set to 50%. Depending on the amount of chocolate in the bowl and the microwave, melting the chocolate may take a couple of minutes, at 30-second intervals.
Peppermint Bark
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Makes about 8-12 servings*
*The number of servings is dependent on the final size of the bark.
Equipment
- Spatulas
- Microwave safe bowls
- Sheet pan or baking pan (approximately 9″x13″)
- Parchment paper
Ingredients
- 1 package (10 ounces) of dark chocolate melting wafers
- 1 package (10 ounces) of white chocolate melting wafers
- 6 ounces crushed candy canes (alternatively, 12 peppermint candy canes coarsely chopped)
- 1/2 teaspoon peppermint extract (optional)
Directions
- Line a baking sheet or pan with parchment paper.
- Place the dark chocolate in a microwave-safe bowl and microwave for 30 seconds at 50% power. Stir and repeat as needed until smooth.
- Using a clean spatula, spread the chocolate into the lined pan. Refrigerate for about 20 minutes.
- Place the white chocolate in a microwave-safe bowl and microwave for 30 seconds at 50% power. Stir and repeat as needed until smooth. Add the peppermint extract and stir to combine.
- Using a clean spatula, spread the white chocolate over the dark chocolate layer. Sprinkle candy cane pieces on top of the white chocolate layer. Refrigerate for about 20 minutes and gently break into pieces. Enjoy!
(Recipe adapted from Delish Peppermint Bark.)
