Description
This Peppermint Bark recipe features a delightful layering of rich dark chocolate and creamy white chocolate infused with peppermint extract, topped with crushed candy canes for a festive crunch. It’s a simple, no-bake treat that’s perfect for holiday gifting or enjoying as a seasonal dessert.
Ingredients
Dark Chocolate Layer
- 12 oz dark chocolate
White Chocolate Layer
- 12 oz white chocolate
- 1 tsp peppermint extract
Topping
- ½ cup crushed candy canes
Instructions
- Melt the Dark Chocolate: Gently melt the dark chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Once melted and smooth, spread the dark chocolate evenly over a parchment-lined baking sheet. Chill in the refrigerator for 10 minutes to set.
- Melt the White Chocolate and Add Peppermint: Similarly, melt the white chocolate until smooth. Stir in 1 teaspoon of peppermint extract thoroughly to infuse the flavor.
- Layer the White Chocolate: Pour and spread the melted white chocolate mixture evenly over the chilled dark chocolate layer.
- Add Crushed Candy Canes: Immediately sprinkle the crushed candy canes evenly over the white chocolate layer before it sets, pressing lightly so they adhere.
- Chill until Firm: Place the entire tray back in the refrigerator and chill until the bark is fully firm, about 10 more minutes. Once set, break into approximately 20 pieces for serving or gifting.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Store peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
- For quicker setting, you can freeze the bark for 5 minutes, but watch carefully to avoid cracking.
- Crush candy canes finely but not into powder to maintain a pleasant crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Candy
- Method: No-Cook
- Cuisine: American
