I made peppermint bark for the first time last Christmas and I found it so easy yet such a luxurious-looking treat that I decided I would make it once again for the gifts I am giving to some friends and family. I do not include any peppermint oil or extract in mine, as I like the mint flavor that comes from the crushed candy canes, however you could certainly add it if you want more of a peppermint punch!
I’ve also found that trying to actually “cut” the bark doesn’t work so well – a better method is to merely take the tip of a sharp knife and insert it into the bark and apply some pressure, which will start the bark breaking into pieces.
Yield: 2 pounds bark
Prep Time: 30 minutes
Total Time: 30 minutes
An easy for Peppermint Bark with layers of dark chocolate, white chocolate and topped with crushed candy canes.
16 ounces dark chocolate, finely chopped
16 ounces white chocolate, finely chopped
1 (6-ounce package) candy canes, unwrapped and crushed
1. Line a cookie sheet with parchment paper; set aside.
2. Place the dark chocolate in a medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. The melted chocolate should cover an area of about a 9x13-inche rectangle. Place the cookie sheet in the refrigerator while you prepare the white chocolate.
3. Place the white chocolate in a clean medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. Remove the cookie sheet from the refrigerator and, using an offset spatula, spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to adhere. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month.
3. Break into pieces and enjoy!
(Photos and recipe formatting updated December 2013)