Peppermint Bark Recipe
User Reviews
5
Peppermint Bark Recipe
Description
This Peppermint Bark recipe begins by melting semisweet chocolate and spreading it evenly in a rectangular shape on parchment paper. The chocolate is chilled briefly until partially set to ensure the white chocolate layer will adhere properly. White chocolate is then melted, mixed with peppermint extract, and spread over the semi-set chocolate layer. Crushed candy canes are sprinkled on top before the bark is chilled again until fully solid.
The bark features a smooth, firm base of semisweet chocolate topped with a creamy white chocolate layer infused with refreshing peppermint flavor. The crushed candy canes add crunch and a cool, festive note. Once set, the bark is cut into pieces using a knife for clean edges.
Choosing quality chocolate with real cocoa butter enhances the flavor and texture of the bark. Proper chilling and tempering help the bark hold together well and maximize the contrast between layers.
Ingredients
- 12 ounces semisweet chocolate chips or chopped semi sweet chocolate
- 16 ounces white chocolate chips or chopped white chocolate
- 1/2 teaspoon peppermint extract
- 3/4 cup candy canes crushed
Instructions
- Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.
- Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 10 minutes to partially set. Do NOT go past 10 minutes in the fridge. The chocolate should be just set around the edges but still partially melted in the middle. If you let the semisweet layer harden completely, the white chocolate may not stick to it.
- Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
- Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes or until the chocolate is completely set.
- Remove from the fridge and let the bark sit at room temperature for about 20 minutes. Use a straight edge chef's knife to cut the bark into pieces by cutting straight down through the layers of the bark. Serve and enjoy.
Notes
- Crush candy canes by placing them in a resealable bag and using a mallet or rolling pin for even pieces.
- Use high-quality chocolate, preferably those containing real cocoa butter rather than palm oil, for best taste and texture.
- After chilling fully, allow the bark to return to room temperature before cutting to achieve clean pieces.
- Cutting with a knife yields neater pieces than breaking the bark by hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 27mg | 1% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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