Peppermint Bark Candy
User Reviews
5
21 reviews
Excellent
Peppermint Bark Candy
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Peppermint Bark Candy is a layered treat featuring a base of melted semi-sweet or dark chocolate blended with a touch of vegetable oil for smoothness, topped with a white chocolate layer mixed with finely crushed candy canes and finished with coarsely crushed candy canes sprinkled on top. The careful preparation involves crushing the candy canes in two textures to create contrast and using high-quality white chocolate for the best flavor and texture. This candy offers a balance of rich chocolate flavors with a refreshing peppermint crunch, suited for festive occasions or gifting.
Description
Peppermint Bark Candy combines a rich dark or semi-sweet chocolate layer with a sweet white chocolate topping infused with peppermint flavor and crunchy candy cane pieces. The recipe emphasizes melting the chocolate carefully with vegetable oil to achieve a smooth consistency. The white chocolate layer is folded with finely crushed candy canes to distribute the peppermint flavor evenly. Finally, coarsely crushed candy canes are scattered on top, providing a striking candy bark appearance and a distinct peppermint crunch. The resulting bark has a firm snap with creamy, melt-in-your-mouth textures and a refreshing minty aftertaste.
The preparation involves layering the two chocolates on parchment-lined sheets and allowing them to set fully before breaking into pieces. High-quality white chocolate is recommended to ensure both flavor and texture meet expectations, especially chocolate that lists cocoa butter prominently. This candy is an ideal holiday confection or general sweet treat that balances bittersweet and creamy chocolates with peppermint’s cooling spice.
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Ingredients
- 12 ounces semi-sweet chocolate OR name brand dark chocolate
- 1 teaspoon vegetable oil
- 1/2 teaspoon peppermint extract not mint
- 12 ounces white chocolate HIGH QUALITY *
- 1 teaspoon vegetable oil
- 3 candy canes finely crushed, to stir into white chocolate
- 5-8 candy canes coarsely crushed, to top bark
Instructions
- Start by getting everything prepped and ready to go. Line a baking sheet with parchment paper or wax paper.
- Finely crush 3 candy canes. You can do this in the food processor or in a ziplock with a rolling pin. These candy canes are going to be stirred into the white chocolate, so you want to crush them pretty well.
- Coarsely crush 5-8 candy canes in a ziplock (a food processor will crush them too much). These ones are going to be sprinkled on top of the bark. Set aside.
- A word about chocolate. Be sure to buy high quality chocolate. Dark or semisweet is fine; I prefer dark. I like to use Ghirardelli, Guittard, or Nestle. If you are using chocolate chips, use 12 ounces. This is 2 cups of chocolate chips. If you are using a bar of chocolate, roughly chop it.
- Melt your chocolate. In a medium bowl, add 12 ounces dark or semi sweet chocolate. Add 1 teaspoon vegetable oil. Heat for 30 seconds on high in the microwave and stir. Heat for another 30 seconds and stir. Continue after this in 15 second increments, stirring each time. When the chocolate is glossy and mostly smooth, but still has lumps, do not microwave again. Just keep stirring until the final hard pieces melt.
- Add 1/2 teaspoon peppermint extract and stir well.
- Pour the chocolate onto the prepared pan. Use an offset spatula to spread the chocolate into a large rectangle. Mine was about 11x15 inches. The larger your rectangle, the thinner your bark will be. I don't like super thick bark, I like it to be nice and thin (the easier to bite into). Drop the pan on the counter a few times to get out all the air bubbles.
- Set the pan of chocolate aside to set. You can put it in the fridge if you are in a hurry. Do not add the white chocolate layer until this layer has set.
- A word about white chocolate. Check the ingredients. If it does not list "cocoa butter" then it is not white chocolate. Most white chocolate chips do not have cocoa butter. It's best to buy a bar. I like the Ghirardelli white chocolate bars.
- Chop 12 ounces of high quality white chocolate.
- In a new bowl (or clean and dry the other one very well), add the white chocolate. Add 1 teaspoon vegetable oil.
- Microwave for 30 seconds and stir. Microwave another 30 seconds and stir. After that, heat in 15 second increments until there are still a few lumps. Then stir until the lumps are gone. White chocolate seizes even easier than regular chocolate, so be careful!
- Stir the finely crushed candy canes into the white chocolate. Pour the white chocolate over the top of the cooled dark chocolate. Use an offset spatula to spread almost all the way to the edge. The heat from the white chocolate might slightly melt the bottom layer, so be careful you don't smear them together.
- Immediately sprinkle the coarse candy canes on top. Let the bark cool at room temperature or stick it in the fridge. It takes about 30 minutes in the fridge.
- Once hardened, use a sharp chef's knife to slice the bark into pieces. I don't like to break the pieces apart by hand. As satisfying as it is, the white chocolate tends to separate from the dark chocolate that way.
- Enjoy! Keep in a sealed container at room temperature.
- You can freeze the bark for up to 3 months if it is well sealed. You do run the risk of white spots ("bloom") showing up on your chocolate. Thaw in the refrigerator to avoid this (there will be less condensation that way.)
Notes
- Use high-quality white chocolate that lists cocoa butter high on the ingredients for best texture and flavor.
- Crush the candy canes finely for mixing in and coarser for topping to create textural contrast.
- Line your baking sheet with parchment or wax paper to easily remove the bark when set.
Nutrition Information
Show Details
Serving
1serving
Calories
107kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
2mg
(1%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
7IU
(0%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 107kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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