Peppermint Bark
User Reviews
5
Peppermint Bark
Description
This Peppermint Bark recipe starts by melting dark chocolate, which is spread evenly to form a solid base layer in a lined 8-inch square pan. The white chocolate is melted separately and combined with melted shortening, added to prevent seizing, then mixed with peppermint extract and half the crushed candy canes. This mixture is spread atop the dark chocolate before it fully sets to adhere well.
The remaining crushed candy canes are sprinkled on the surface for added crunch and visual appeal. After chilling to firm up, the bark is broken into bite-sized pieces. The dark chocolate offers a rich, slightly bitter base, contrasted by the creamy white chocolate and bright peppermint flavor. The candy cane bits add a crunchy texture throughout.
Peppermint Bark stores well in an airtight container at cool room temperature or refrigerated for up to two months, making it suitable for gifting or holiday entertaining. Choosing good quality chocolates enhances the flavor, and the recipe can be scaled as needed for larger or smaller batches.
Use good quality dark chocolate, typically around 70% cocoa, for balanced flavor.Choose white chocolate chips containing real cocoa butter for better texture and taste over candy melts.Vegetable shortening or coconut oil helps prevent chocolate from seizing when adding peppermint extract.Crush candy canes gently in a zip-top bag with a rolling pin to achieve desired texture.Store peppermint bark in airtight containers at cool room temperature or refrigerated for up to 2 months.
Ingredients
- 8 ounces dark chocolate (see note 1)
- 8 ounces white chocolate (see note 2)
- 1 teaspoon shortening (see note 3)
- 1/4 teaspoon peppermint extract
- 1/2 cup candy cane crushed, divided (see note 4, pieces
Instructions
- Line an 8-inch by 8-inch baking pan with parchment paper or wax paper. Set dark chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in microwave at 50% power in 30-second increments until completely melted (stir well between increments).
- Spread melted dark chocolate evenly in bottom of prepared pan. Set aside (do not refrigerate).
- Set white chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in microwave at 50% power in 30-second increments until completely melted (stir well between increments).
- Melt shortening in microwave (about 15 to 20 seconds). Add peppermint extract and stir to combine.
- Add peppermint mixture to white chocolate and stir to combine. Fold in half the crushed canes (about 1/4 cup) until evenly distributed.
- Spread melted white chocolate carefully and evenly over dark chocolate layer (the dark chocolate layer may not have completely set yet). Immediately sprinkle with remaining candy cane pieces.
- Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces (this will take several hours).
Notes
- Use good quality dark chocolate, typically around 70% cocoa, for balanced flavor.
- Choose white chocolate chips containing real cocoa butter for better texture and taste over candy melts.
- Vegetable shortening or coconut oil helps prevent chocolate from seizing when adding peppermint extract.
- Crush candy canes gently in a zip-top bag with a rolling pin to achieve desired texture.
- Store peppermint bark in airtight containers at cool room temperature or refrigerated for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (1 oz each)
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1 oz | |
| Calories | 128kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 10mg | 0% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
