Description
This peppermint bark recipe has been a tradition in my kitchen for years, and it never fails to impress guests or disappear quickly from holiday cookie trays. What makes this treat so special is its simplicity—you don’t need any fancy equipment or professional baking skills to create something that looks and tastes like it came from an upscale chocolatier. With just a handful of ingredients and about 30 minutes of active work, you’ll have a beautiful, festive candy that makes perfect gifts, party additions, or midnight snacks during December.
Ingredients
For the Base Layer:
- 12 oz high-quality dark chocolate (60-70% cacao), chopped into small pieces
- 1 teaspoon vanilla extract
For the Top Layer:
- 12 oz white chocolate, chopped into small pieces
- ½ teaspoon peppermint extract (adjust to taste)
- 6–8 candy canes or peppermint candies, crushed into various-sized pieces
Practical Substitutions:
- Dairy-free option: Use dairy-free chocolate chips for both layers
- Sugar-free version: Replace with sugar-free chocolate alternatives
- Flavor variation: Try adding ½ teaspoon of orange or almond extract instead of peppermint
- Crunchy addition: Mix in crushed toffee pieces or chopped nuts for extra texture
Instructions
Line a 9×13-inch baking sheet with parchment paper, allowing some overhang on the sides for easy removal later. This overhang acts as handles and prevents any sticking issues. Make sure your workspace is clean and dry—chocolate can be temperamental around moisture.
Place your chopped dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each session. This gentle heating prevents burning and keeps the chocolate smooth. Once almost completely melted, stir continuously until the residual heat melts any remaining chunks. Add the vanilla extract and stir until glossy and uniform.
Chef’s Secret: Don’t rush the melting process. Overheated chocolate can seize up and become grainy. If it feels too thick, add a tiny amount of coconut oil (about ½ teaspoon) to smooth it out.
Pour the melted dark chocolate onto your prepared baking sheet and use an offset spatula or the back of a spoon to spread it into an even layer about ¼-inch thick. You don’t need to fill the entire pan—aim for a roughly 9×11-inch rectangle. Smooth the top as evenly as possible for the best presentation.
Place the pan in the refrigerator for 20-25 minutes until firm to the touch but not completely set. You want it stable enough to support the white chocolate layer without the two layers completely separating later.
While your base layer chills, place your candy canes in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy glass. Create a variety of sizes—some fine powder and some larger chunks—for visual interest and different textural experiences in each bite.
Using the same method as the dark chocolate, melt your white chocolate in 30-second microwave intervals, stirring frequently. White chocolate is more delicate than dark, so watch it carefully. Once smooth, stir in the peppermint extract. Taste a tiny bit (with a clean spoon) and adjust the extract if you prefer a stronger mint flavor.
Remove your chilled dark chocolate from the refrigerator and immediately pour the white chocolate over it. Work quickly but carefully to spread it evenly across the entire dark chocolate surface. The warmth of the white chocolate will slightly soften the top of the dark layer, helping them bond together.
Immediately sprinkle the crushed candy canes over the wet white chocolate, gently pressing the larger pieces down so they adhere properly. Don’t wait too long—once the white chocolate starts setting, the peppermint pieces won’t stick as well. Create an even distribution or go for an artful, rustic look.
Return the pan to the refrigerator for 30-40 minutes until completely firm. Once set, lift the bark out using the parchment paper overhang and place it on a cutting board. Break it into irregular pieces by hand for a rustic appearance, or use a large knife to cut clean squares for a more refined presentation. The irregular pieces have more charm and feel more artisanal.
Nutrition
- Calories: 140-160
- Sugar: 15-17g
- Sodium: 20-25mg
- Fat: 8-9g
- Carbohydrates: 17-19g
- Protein: 1-2g