Peppermint bark is the quintessential holiday treat, a perfect combination of rich chocolate, refreshing peppermint, and a delightful crunch of candy canes. This recipe is straightforward, making it ideal for gift-giving, party snacks, or a sweet indulgence to enjoy at home. With its festive layers of white and semi-sweet chocolate topped with crushed candy canes, this dessert is as visually stunning as it is delicious. Whether you’re a seasoned baker or a kitchen newbie, this recipe is foolproof and endlessly satisfying.
Why You Will Love Peppermint Bark
- Easy to Make: Only a few steps are needed, and there’s no baking involved.
- Minimal Ingredients: Uses simple, high-quality ingredients for a gourmet treat.
- Versatile: Customize the layers or toppings to your liking.
- Perfect for Gifting: Beautifully festive and easy to package for loved ones.
- Kid-Friendly: A fun and safe recipe for little hands to help with.
Ingredients Notes for Peppermint Bark
This recipe uses a combination of white and semi-sweet chocolate, flavored with peppermint extract and topped with crushed candy canes for a classic holiday flavor.
Ingredients
- 12 ounces (339g) white chocolate, coarsely chopped and divided: Choose high-quality bars for the best flavor and texture. Brands like Ghirardelli or Guittard work well.
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped: Opt for the same high-quality chocolate for smooth melting.
- 1 and 1/2 teaspoons vegetable or coconut oil, divided: Helps the chocolate melt evenly and stay smooth.
- 1/2 teaspoon peppermint extract, divided: Adds the signature holiday flavor.
- 2–3 regular-size candy canes (24–36g total), crushed: Provides a festive and crunchy topping.
Kitchen Equipment Needed
- 8-inch or 9-inch square baking pan or lined baking sheet
- Parchment paper or aluminum foil
- Silicone spatula or offset spatula
- Heatproof bowls or liquid measuring cups
- Rolling pin or meat mallet (for crushing candy canes)
How to Make Peppermint Bark
1. Prepare the Baking Pan
Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Alternatively, use a lined baking sheet for thinner bark. Set aside.
2. Make the Bottom Layer
Melt 6 ounces of white chocolate with 1/2 teaspoon of oil in a heatproof bowl, microwaving in 20-second intervals. Stir after each interval to prevent overheating. Once melted, stir in 1/4 teaspoon peppermint extract. Spread the melted chocolate evenly in the prepared pan. Refrigerate for 10–15 minutes until almost set.
3. Add the Middle Layer
Melt the semi-sweet chocolate with 1/2 teaspoon of oil using the same method. Stir in the remaining 1/4 teaspoon peppermint extract. Pour this layer over the partially set white chocolate, spreading it evenly. Refrigerate again for 10–15 minutes.
4. Create the Top Layer
Melt the remaining 6 ounces of white chocolate with the last 1/2 teaspoon of oil. Spread it evenly over the semi-sweet chocolate layer. Sprinkle crushed candy canes on top while the chocolate is still wet. Refrigerate for about 1 hour, or until fully set.
5. Break or Cut
Once hardened, remove the bark from the pan and peel off the parchment or foil. Break or slice into pieces of your desired size.
Serving and Storage Tips
- Serving: Peppermint bark is best served slightly chilled or at room temperature. Pair it with a warm cup of cocoa for the ultimate holiday treat.
- Storage: Store in an airtight container in the refrigerator for up to 3 weeks. In cooler months, it can stay at room temperature for a few days.
Variations and Substitutions
- Milk Chocolate Version: Replace semi-sweet chocolate with milk chocolate for a sweeter flavor.
- Dark Chocolate Lovers: Use 70% dark chocolate for a more intense cocoa flavor.
- Nutty Twist: Sprinkle chopped nuts, such as almonds or hazelnuts, along with the candy canes.
Helpful Notes
- Melting Chocolate Tips: Always melt chocolate in short intervals and stir often to avoid burning.
- Layer Separation: Ensure each layer is only almost set before adding the next to prevent layers from separating.
- Crushing Candy Canes: Place them in a zip-top bag and use a rolling pin for easy cleanup.
Tips from Well-Known Chefs
- Ina Garten: “Always use the best chocolate you can afford; it makes all the difference in recipes with few ingredients.”
- Jacques Torres: “Adding a touch of oil helps the chocolate spread evenly and gives it a beautiful sheen.”
- Martha Stewart: “Line your pan with parchment paper to make removing and cutting the bark effortless.”
Frequently Asked Questions (FAQ)
1. Can I use chocolate chips instead of bars?
Chocolate chips aren’t ideal as they’re designed to hold their shape when baked. High-quality chocolate bars melt better and have a smoother texture.
2. Can I skip the peppermint extract?
Yes, but the bark will lack its signature flavor. You can substitute vanilla extract for a different twist.
3. Why did my layers separate?
This happens if the bottom layers set completely before adding the next. Aim for a “tacky” texture before adding new layers.
4. Can I freeze peppermint bark?
Yes, but wrap it tightly to prevent moisture from affecting the texture. Let it thaw at room temperature before serving.
5. How can I make this bark vegan?
Use dairy-free chocolates and replace peppermint extract with a plant-based version. Ensure the candy canes are also vegan-friendly.
With its irresistible combination of flavors and textures, this peppermint bark recipe is a must-have for your holiday repertoire. Happy baking!
