Peppermint Bark Recipe
This peppermint bark recipe is made with milk or dark chocolate, white chocolate, peppermint extract, and crushed candy canes for an easy Christmas candy.
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Servings: 24 pieces
Ingredients
- 30 crushed peppermint hard candies or 10 to 12 crushed peppermint candy canes, divided
- 1 ½ pounds milk chocolate chips or dark chocolate chips or chopped chocolate bars
- 1 ½ pounds white chocolate chips or chopped white chocolate bars
- 1 teaspoon oil-based peppermint extract or ¼ to ½ teaspoon alcohol-based peppermint extract, to taste
Instructions
- Line a 9x13-inch baking pan with parchment paper or wax paper.
- Sprinkle ⅓ of the crushed peppermint candy or crushed candy canes evenly over the bottom of the lined pan.
- Melt the milk chocolate or dark chocolate in the top of a double boiler over barely simmering water, stirring often and scraping down the sides with a rubber spatula until smooth. You can also melt the chocolate in short intervals in the microwave, stirring between each one.
- Pour the melted milk chocolate or dark chocolate over the crushed peppermint in the prepared pan. Spread it into an even layer.
- Sprinkle another ⅓ of the crushed peppermint over the chocolate layer.
- Refrigerate until the chocolate is firm, about 25 minutes.
- Melt the white chocolate in the top of a double boiler over barely simmering water, stirring often and scraping down the sides with a rubber spatula until smooth. Stir in the peppermint extract.
- Let the white chocolate cool for 10 to 20 minutes, or until it is about 120°F. It should still be melted and pourable, but not so hot that it melts the chocolate layer underneath.
- Remove the pan from the refrigerator. Pour the cooled white chocolate over the firm chocolate layer and spread it gently into an even layer.
- Sprinkle the remaining ⅓ of the crushed peppermint over the white chocolate layer.
- Refrigerate until the white chocolate is firm, about 30 minutes.
- Remove the pan from the refrigerator and let the peppermint bark sit at room temperature for about 5 minutes before cutting or breaking it into pieces. This helps keep it from shattering too much.
- Cut or break into pieces and serve.
Notes
Use oil-based peppermint extract for the smoothest melted chocolate.
If using alcohol-based peppermint extract, start small because too much can make the chocolate seize.
Do not let the first chocolate layer get too cold before adding the white chocolate layer, or the layers may separate.
Store peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
Place parchment paper between layers when storing.
For gluten free peppermint bark, check that the chocolate, white chocolate, extract, and candy canes are labeled gluten free.