Easy Peppermint Bark
Easy peppermint bark is made using semi-sweet chocolate, white chocolate, crushed candy canes, and optional peppermint extract! It's a delicious combination of chocolate and peppermint .
Servings 14 -15 oz
Equipment
- 8-inch square pan
- heat safe bowls
- rolling pin or meat tenderizer
Ingredients
- 6 oz white chocolate
- 6 oz semi-sweet or dark chocolate
- 2-3 candy canes, crushed
- 1 tsp vegetable oil, divided optional
- ½ tsp peppermint extract, divided optional
Instructions
- Line an 8-inch square pan with parchment paper so that it overhangs on the sides. Set aside.
- To crush candy canes, place unwrapped candy canes into a ziploc bag. Use a meat tenderizer or a rolling pin to crush the candy canes into small pieces.
- There’s two ways to melt chocolate. In a double boiler, boil an inch or two of water until it starts to simmer. Put your other pot on top and add the semi-sweet chocolate. Stir until melted. Way #2 is in the microwave. Put your semi-sweet chocolate in a heatproof bowl. Microwave for 30 second increments on half power (we don’t want to burn the chocolate). Stir the chocolate in-between increments.
- Once melted, add in optional 1/2 tsp vegetable oil and ¼ tsp of peppermint extract and stir. Pour the semi-sweet chocolate into the prepared baking pan. Smooth it with a knife or offset spatula. Place it in the refrigerator for 10 minutes. More than 10 minutes and the white chocolate may not stick to the semi-sweet chocolate layer.
- In the meantime, melt the white chocolate in a double boiler or microwave using the instructions in step #2. Once melted, stir in the optional vegetable oil and the remaining ¼ tsp peppermint extract.
- Pour the melted white chocolate onto the cooled semi-sweet chocolate and sprinkle on crushed candy canes. Refrigerate for 1 hour until set. If you refrigerate it for longer than 3 hours, let the bark sit at room temperature for 10 minutes before breaking into pieces.
- Use the parchment overhang to lift out the bark. Use a knife to cut the peppermint bark into pieces or break it with your hands. Store in the refrigerator for up to 2 weeks. You can freeze it for up to 2 months.
Notes
- Use chocolate baking bars for the best taste, I recommend Ghirardelli (my favorite), Baker’s Brand, or Guittard!
- Don’t add mint extract, this can taste like toothpaste.
- Make sure to refrigerate your semi-sweet chocolate layer for only 10 minutes or the white chocolate layer may separate when you cut the bark.
- If using peppermint oil, only use 1/4 tsp, divided.
- Tools that will help you make easy peppermint bark: 8-inch square baking pan | offset spatula | peppermint extract