Homemade Peppermint Bark Recipe
User Reviews
5
Homemade Peppermint Bark Recipe
Description
This peppermint bark recipe starts by melting dark or semisweet chocolate and spreading it into a rectangle on parchment paper. The dark chocolate is allowed to begin setting while the white chocolate is melted separately and mixed with peppermint extract and half of the crushed candy canes.
The white chocolate is then drizzled or swirled over the dark layer, topped immediately with the remaining crushed candy canes, and left to set at room temperature. The combination provides a pleasing contrast between the bittersweet base, creamy sweet topping, and refreshing peppermint crunch.
Serving peppermint bark during the holiday season enhances celebrations or provides a homemade gift. Variations such as swirling the two chocolates for a marbled effect or layering white chocolate first with dark chocolate and candy cane on top change the appearance and texture subtly.
Storage at room temperature in an airtight container maintains freshness for up to two weeks, while refrigeration or freezing can extend shelf life, though candy cane pieces may become sticky. Alternative toppings like peppermint M&M's or festive sprinkles offer customization for different occasions.
Ingredients
- 12 ounces dark chocolate chopped, or semisweet chocolate
- 16 ounces white chocolate chopped
- 1 teaspoon peppermint extract
- 6-7 candy canes crushed
Instructions
- Line a baking sheet with parchment paper.
- In a medium microwave-safe bowl, melt the dark or semisweet chocolate at 50% power for 1 minute. Stir, then continue to heat in 20 second increments, stirring between each interval until melted.
- Spread the dark chocolate in a large rectangle on the parchment paper, then let it begin to set slightly while you melt the white chocolate.
- Melt the white chocolate in the same way as the dark chocolate, by microwaving at 50% power for 1 minute, then stirring and continuing to melt with short 20 second bursts of heat in the microwave, stirring between each burst until melted.
- When the white chocolate is melted, stir in the peppermint extract and 1/2 of the crushed candy canes.
- Drizzle the white chocolate over the partially set dark chocolate, gently nudging it around to cover the surface (or swirl, for a marbled effect). Immediately sprinkle with the remaining crushed candy canes.
- Let the peppermint bark set at room temperature for 30-90 minutes until hard, then cut apart with a sharp knife or break apart with your hands inside plastic gloves or a ziploc bag so you don't leave fingerprints on the peppermint bark.
- Store at room temperature for up to 2 weeks.
Notes
- Store peppermint bark in an airtight container at room temperature for up to two weeks to maintain texture and flavor.
- If needed, refrigerate or freeze the bark, but candy cane pieces may become sticky when chilled.
- Try swirling white and dark chocolate layers for a marbled visual effect.
- Layering white chocolate on the bottom and dark chocolate with candy cane on top creates an alternate presentation.
- Customize with peppermint M&M's, seasonal sprinkles, or chopped holiday cookies sprinkled on melted chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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