Crisp, cool peppermint meets rich, creamy chocolate in this holiday favorite. Peppermint Bark is a festive treat that’s easy to make and perfect for gifting, snacking, or adding to dessert trays. Its beautiful layers of chocolate and crushed candy canes make it as visually appealing as it is delicious.
Ingredients
- 12 oz semi-sweet chocolate chips: Forms the base layer of the bark.
- 12 oz white chocolate chips: For the creamy, festive top layer.
- 1 tsp peppermint extract: Adds a refreshing holiday flavor.
- ½ cup crushed candy canes: For a festive crunch and garnish.
Supplies Needed
- Baking sheet
- Parchment paper
- Microwave-safe bowls
- Rubber spatula
Instructions
Prepare Your Workspace:
Line a baking sheet with parchment paper, ensuring the edges are smooth for an even bark.
- Melt the Semi-Sweet Chocolate:
Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until melted and smooth. - Spread the Base Layer:
Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread into an even layer with a spatula. Chill in the refrigerator for 20 minutes, or until firm. - Melt the White Chocolate:
In a separate microwave-safe bowl, melt the white chocolate chips in the same manner. Stir in the peppermint extract once melted. - Add the Top Layer:
Pour the melted white chocolate over the chilled semi-sweet chocolate layer, spreading it evenly. - Garnish with Candy Canes:
Sprinkle the crushed candy canes over the white chocolate while it’s still warm, pressing gently to help them adhere. - Chill and Set:
Return the baking sheet to the refrigerator for at least 30 minutes, or until the bark is completely set. - Break and Serve:
Remove the bark from the baking sheet and peel away the parchment paper. Break into irregular pieces and enjoy!
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week in a cool, dry place.
- Refrigeration: Keeps fresh for up to 2 weeks in the fridge.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: Use high-quality chocolate for the best flavor and texture.
- Tip 2: Crush candy canes in a zip-top bag with a rolling pin for easy cleanup.
- Tip 3: For a smoother finish, spread the chocolate layers gently with an offset spatula.
Variations
- Dark Chocolate Peppermint Bark: Use dark chocolate for the base for a richer flavor.
- Double Peppermint Bark: Add crushed peppermint candies between the chocolate layers for extra crunch.
- Nutty Peppermint Bark: Sprinkle chopped almonds or hazelnuts on the top layer along with the candy canes.
FAQ
Q: Can I use peppermint-flavored white chocolate chips?
Yes, this eliminates the need for peppermint extract but be mindful of the sweetness level.
Q: Can I skip the semi-sweet chocolate layer?
Yes, you can make a single-layer peppermint bark with just white chocolate.
Q: How can I avoid the layers separating?
Ensure the base layer is firm but not fully set before adding the top layer to help them adhere.
Final Thoughts
This Peppermint Bark is a classic holiday treat that’s perfect for gifting, sharing, or enjoying with a cup of hot cocoa. Easy to make and endlessly customizable, it’s a must-have recipe for the season. Try it out and let the festive flavors bring joy to your holidays!
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