Peppermint Bark

November 30, 2015  //  151 Comments »
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This classic peppermint bark has layers of dark chocolate, white chocolate and crushed candy canes.

This classic peppermint bark has layers of dark chocolate, white chocolate and crushed candy canes. | browneyedbaker.com

Peppermint bark is quite possible my favorite treat to make for the holidays. Yes, I love buckeyes and peanut butter blossoms, but peppermint bark, more than anything, just screams Christmas to me. I make it ridiculously early (like, as soon as the Thanksgiving leftovers have been packed away in the fridge) and enjoy it every single day until New Year’s.

I first became enamored with peppermint bark when a boss at my first post-college job gifted a Williams-Sonoma tin to team members for the holidays. I was pretty much obsessed from the start.

I’ve been making it for nearly 10 years now and it was in desperate need of being resurrected from the depths of the archives!

MY OTHER RECIPES

This peppermint bark is an insanely simple candy to make – just melt dark chocolate, slather it on a baking sheet and let it set in the refrigerator. Top it with melted white chocolate, then crushed candy canes. The contrast of the dark and white chocolate and the pop of peppermint from the candy canes are the perfect combination.

When I originally wrote the recipe, I put the chocolate layer in the freezer to set and many readers noted that they had issues with the layers separating once cool. While I never had that issue, I’ve tried making it in the refrigerator and that works just fine, so I have amended the recipe to use the refrigerator to set the layers instead of the freezer, hoping that it alleviates any separation issues.

I recommend using a high quality white chocolate (dark chocolate, too, but it’s super important for the meltability of the white chocolate) – something like Ghirardelli, Lindt, Callebaut, Valrhona… I do not advise using white chocolate chips.

Whip up a batch of this peppermint bark immediately and keep it topped off until you ring in the New Year!

This classic peppermint bark has layers of dark chocolate, white chocolate and crushed candy canes. | browneyedbaker.com

This classic peppermint bark has layers of dark chocolate, white chocolate and crushed candy canes. | browneyedbaker.com
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Peppermint Bark

Servings 24 servings (2 pounds bark)
Prep 30 minutes
Total 30 minutes
Course:Snack
Cuisine:American
Author: Michelle
An easy for Peppermint Bark with layers of dark chocolate, white chocolate and topped with crushed candy canes.

Ingredients:

  • 16
    ounces
    dark chocolate
    (finely chopped)
  • 16
    ounces
    white chocolate
    (finely chopped)
  • 6
    ounces
    candy canes, unwrapped and crushed
US Customary - Metric

Directions:

  1. Line a baking 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. (You could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. (The melted chocolate doesn't need to cover the entire pan - mine typically covers an area of about a 9x13-inch 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. (Again, you could also microwave on 50% power in 30-second increments, stirring after each, until completely melted.) 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.
  4. Using a large sharp knife, break into pieces and enjoy!

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 242kcal
Fat: 14g
Saturated fat: 8g
Cholesterol: 4mg
Sodium: 20mg
Potassium: 189mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 20g
Protein: 2g
Vitamin A: 0.3%
Vitamin C: 0.1%
Calcium: 5.1%
Iron: 12.7%

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[This recipe was originally published on December 18, 2007.]

posted in Chocolate Bark
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