Description
This festive Christmas Peppermint Bark Candy features layers of rich semi-sweet dark chocolate and creamy white chocolate, infused with peppermint extract and topped with crushed candy canes for a perfect holiday treat. Easy to prepare and ideal for gifting or sharing, this bark combines smooth texture with refreshing peppermint crunch.
Ingredients
Scale
Dark Chocolate Layer
- 12 ounces semi-sweet or dark chocolate (high quality, chopped or chips)
- 1 teaspoon vegetable oil
- 1/2 teaspoon peppermint extract (not mint)
White Chocolate Layer
- 12 ounces high quality white chocolate (preferably bar with cocoa butter)
- 1 teaspoon vegetable oil
- 3 candy canes, finely crushed (for stirring into white chocolate)
- 5-8 candy canes, coarsely crushed (for topping bark)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment or wax paper to prevent sticking and allow easy removal of the bark.
- Crush Candy Canes: Finely crush 3 candy canes using a food processor or rolling pin for mixing into the white chocolate. Then, coarsely crush 5-8 candy canes in a ziplock bag for sprinkling on top later; set aside.
- Chop Chocolate: Chop or measure out 12 ounces of dark or semi-sweet chocolate and 12 ounces of high quality white chocolate, ensuring the white chocolate contains cocoa butter.
- Melt Dark Chocolate: Combine the dark chocolate and 1 teaspoon vegetable oil in a medium microwave-safe bowl. Microwave in 30-second increments, stirring after each until the chocolate is glossy and mostly smooth with minimal lumps. Stir out remaining lumps off the heat.
- Add Peppermint Extract: Stir 1/2 teaspoon peppermint extract into the melted dark chocolate until evenly distributed.
- Spread Dark Chocolate: Pour melted dark chocolate onto the prepared pan and spread into an approximately 11×15 inch rectangle using an offset spatula. Drop the pan gently on the countertop to release air bubbles. Allow to set at room temperature or refrigerate until firm.
- Melt White Chocolate: In a clean bowl, combine the white chocolate and 1 teaspoon vegetable oil. Microwave in 30-second intervals, stirring well between each, until smooth with a few remaining lumps. Stir until fully smooth off the heat, watching carefully to avoid seizing.
- Mix Crushed Candy Canes: Stir the finely crushed candy canes into the melted white chocolate until evenly incorporated.
- Pour White Chocolate Layer: Pour the white chocolate mixture over the set dark chocolate layer and use an offset spatula to spread it almost to the edges, being careful not to melt or mix the layers together.
- Top with Coarse Candy Canes: Immediately sprinkle the coarsely crushed candy canes evenly over the white chocolate layer.
- Cool the Bark: Let the peppermint bark cool completely at room temperature or refrigerate for about 30 minutes until fully hardened.
- Slice and Serve: Use a sharp chef’s knife to cut the bark into desired sized pieces for serving. Avoid breaking by hand to prevent separation of layers.
- Store Properly: Keep the peppermint bark in an airtight container at room temperature. It can also be frozen for up to 3 months; thaw in the refrigerator to prevent condensation and bloom.
Notes
- Use high quality chocolate bars over chips for best texture and flavor.
- Ensure white chocolate contains cocoa butter to avoid melting issues.
- Be careful when melting white chocolate as it seizes easily.
- Adjust the thickness of the bark by varying the spread size on the pan.
- Store bark in a sealed container to maintain freshness and prevent blooming.
- Crushing candy canes finely for mixing and coarsely for topping adds both texture and visual appeal.
