Peppermint Bark
This easy Peppermint Bark is made with layers of semi-sweet chocolate, white chocolate, and packed with peppermint flavor. Perfect for an easy treat during the holidays!
Ingredients
- 8 ounces semi-sweet chocolate chopped
- 8 ounces white chocolate chopped
- 1 teaspoon oil divided
- 1/2 teaspoon peppermint extract divided
- 4 candy canes, crushed (about 1/3 cup)
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the chopped semi-sweet chocolate and ½ teaspoon of oil to a microwave-safe bowl and microwave in 20-30 second increments, stirring well after each increment, until completely melted and smooth. Stir in ¼ teaspoon peppermint extract.
- Pour the melted chocolate onto the parchment paper or silicone baking mat and spread it around into one even layer (I like to make an 8x10 rectangle).
- Transfer the baking sheet with the semi-sweet chocolate to the refrigerator to chill for 20 minutes, or until just set.
- When the semi-sweet chocolate is almost chilled, place the chopped white chocolate and remaining ½ teaspoon of oil in a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until completely melted and smooth. Stir in the remaining ¼ teaspoon peppermint extract. Set aside to cool slightly.
- Once the semi-sweet chocolate layer is just set and firm to the touch, remove it from the refrigerator. Pour the slightly cooled white chocolate on top of the semi-sweet chocolate and spread it around into one even layer.
- Sprinkle the crushed candy canes on top, then transfer to the refrigerator for 45 minutes or until the white chocolate layer is fully chilled and set.
- Break or slice into pieces, serve, and enjoy!
Notes
Store peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
Freezing Instructions: Peppermint bark will freeze well for up to 3 months. Thaw overnight in the refrigerator.
Chocolate: I prefer to use Baker’s or Ghirardelli chocolate bars for this recipe.
Oil: Canola, vegetable, or melted coconut oil work great in this recipe!