Peppermint Bark Recipe
User Reviews
5
Peppermint Bark Recipe
Description
The Peppermint Bark Recipe begins by melting semisweet chocolate in a heat-proof bowl using a double boiler or careful microwave heating. This chocolate is spread evenly in a lined pan and chilled until set but still tacky. Meanwhile, white chocolate is melted similarly and mixed with peppermint extract and a portion of crushed candy canes. This mixture is poured over the semisweet layer and smoothed out. Additional crushed candy cane pieces are sprinkled on top for garnish and texture.
After assembling, the bark is chilled until fully firm, usually about an hour, before being removed from the pan and broken into pieces or cut. The contrast between the slightly bitter semisweet chocolate and sweet, creamy white chocolate combined with refreshing peppermint makes a classic festive treat. The crushed candy cane pieces add a crunchy texture and bright flavor.
Slow melting prevents the chocolate from seizing or burning, ensuring a smooth texture. Using quality white chocolate containing real cocoa butter is recommended. Crushing candy canes by hand allows control over the size of pieces. Alternative toppings can be used for variation, such as nuts or toffee.
Ingredients
- 12 ounces semisweet chocolate chopped (375g)
- 16 ounces white chocolate chopped (450g)
- ½ teaspoon peppermint extract
- 7 candy canes crushed
Instructions
- Line an 8x8-inch baking dish with parchment paper or wax paper. (For thinner bark, use a large baking sheet.)
- Place the semisweet chocolate in a medium heat-proof bowl. You can melt the chocolate by setting it over pot of shallow simmering water or using a double boiler, stirring until smooth. Or, microwave the chocolate in 30-second intervals at 50% power, stirring between each, until smooth and fully melted.
- Pour the melted chocolate into the pan and spread it into an even layerwith a spatula. Chill until partially set or firm to the touch on top, about 20 minutes.
- Place the white chocolate in a separate bowl, and melt it as you did the semisweet chocolate, then stir in the peppermint extract. Sprinkle in about ⅓ cup of crushed candy cane and fold into the white chocolate.
- Pour the white chocolate onto the set semisweet chocolate layer and smooth out with a spatula. Sprinkle the remaining crushed candy cane on top. Regrierate until completely set, about 1 hour.
- Remove the bark form the pan using the parchment paper, and cut or break it into pieces. Store leftover peppermint bark in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks.
Notes
- Melt chocolate slowly over simmering water or in microwave at 50% power in short intervals, stirring often.
- Adding coconut oil to chocolate chips helps them melt smoothly and remain spreadable.
- Use white chocolate with real cocoa butter rather than baking morsels for best texture.
- Crush candy canes by hand using a bag and rolling pin to control piece size.
- Aluminum foil can create a custom pan size if needed to control bark thickness.
- Try alternative toppings like chopped nuts, toffee, or crushed pretzels if candy canes aren’t available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 18mg | 1% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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