Homemade Peppermint Bark

Dark and white chocolate layers flavored with peppermint extract and topped with crushed candy canes. This four-ingredient peppermint bark is made in the microwave and chilled before cutting.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 5

1 15

Total Time 20

Ingredients

▢ 350 g dark chocolate chopped
▢ 400 g white chocolate chopped
▢ ½ teaspoon peppermint extract divided
▢ 5 regular-size candy canes crushed

Instructions

Line an 8 × 8-inch [20 × 20 cm] square pan with parchment paper, leaving enough overhang to lift out the bark.
Place the 350 g dark chocolate, chopped, in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each, until melted and smooth. Stir in ¼ teaspoon Peppermint Extract. Spread evenly in the prepared pan and refrigerate for 10–15 minutes, until mostly set but not completely hard.
Place the 400 g white chocolate, chopped, in a separate microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each, until melted and smooth. Stir in the remaining ¼ teaspoon Peppermint Extract, then pour over the dark chocolate and spread gently into an even layer.
Sprinkle the crushed 5 regular-size candy canes over the white chocolate while it is still soft, then press them in gently.
Refrigerate for 45–60 minutes, until fully set. Lift the bark out using the parchment and let it stand briefly at room temperature before cutting with a sharp knife. Divide into 16 portions.

Notes

Choose white chocolate carefully: Look for cocoa butter in the ingredient list. White candy melts or coating are different products and can change the flavor and texture of the bark.

Keep moisture out: Use completely dry bowls and utensils when melting the chocolate. Even a little water can make it seize and become grainy.

Use peppermint extract: Peppermint oil is much more concentrated, so it should not replace the extract in the same quantity.

Nutrition