Are you in search of a festive dessert that will make your holiday season even more magical? Look no further! Our recipe for Peppermint Bark combines the rich flavors of dark and white chocolate with a refreshing hint of peppermint, resulting in a treat that's as delightful to make as it is to eat. Read on to discover how to create this amazing dessert that's perfect for sharing with loved ones.
Peppermint Bark is a beloved treat often associated with winter holidays, especially Christmas. Its blend of chocolate and peppermint is synonymous with festive cheer. Speaking of delicious barks, if you're a fan of sweet and salty combinations, you'll also love our Slated Caramel Chocolate Bark recipe. A perfect counterpart to the refreshing taste of peppermint, this indulgent treat is sure to satisfy your cravings.
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Ingredients
- Dark Chocolate
- White Chocolate
- Peppermint extract
- Candy Canes
See recipe card for quantities.
Instructions
Preparing
Grease a baking sheet, line it with parchment paper.
Chop Dark Chocolate and Melt
Chop the dark chocolate and melt over a water bath.
Add Peppermint Extract and Pour
Add peppermint extract to the dark chocolate, mix, pour into the pan, and spread evenly. Refrigerate.
Crush candy canes
Crush candy canes, chop white chocolate, and melt.
Second Layer and Topping
Pour melted white chocolate over dark chocolate, spread evenly, and sprinkle candy cane pieces. Refrigerate.
Cut and Enjoy
Take it out of the fridge, cut into pieces, and enjoy!
Hint: Always ensure that the dark chocolate layer is completely set before pouring the white chocolate on top. This will prevent the layers from mixing and will give your Peppermint Bark a beautiful, distinct contrast that looks as good as it tastes.
Substitutions
- For a dairy-free option, use dairy-free dark and white chocolate.
- For a less intense mint flavor, reduce peppermint extract to taste.
Variations
- Add crushed nuts or dried fruits for a crunchy texture.
- Use milk chocolate for a sweeter base layer.
🍴 Equipment
First Layer
- Baking Sheet: For laying down your chocolate mixture.
- Parchment Paper: Helps to easily remove the chocolate later.
- Knife: For chopping dark chocolate.
- Mixing Bowls: To melt the dark chocolate.
Second Layer and Topping
- Rolling Pin: For crushing candy canes.
- Spatula: For spreading the white chocolate and adding candy canes.
Most Useful Equipment: Mixing Bowls - Needed twice for melting both types of chocolate.
Storage
Store in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Top tip
Chop the chocolate finely to ensure even melting, and avoid over-stirring as it might cause the chocolate to seize.
FAQ
Yes, you can substitute dark chocolate with milk chocolate for a sweeter flavor.
It can be stored at room temperature or in the refrigerator for up to 2 weeks.
Yes, you can use crushed nuts or dried fruits for variations.
Check the chocolate and candy canes for specific allergen information.
Yes, wrap it tightly and freeze for up to 3 months.
Let it soften slightly at room temperature before cutting.
Yes, use dairy-free chocolates.
Use cellophane bags or festive tins.
Over-stirring or moisture can cause this; ensure dry utensils and gentle mixing.
Related
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How to Make Peppermint Bark: Easy Homemade Recipe
Create the perfect festive treat with our easy Peppermint Bark recipe, combining rich dark and white chocolate with a refreshing hint of peppermint.
- Total Time: 40 minutes (including chilling)
- Yield: 12 servings 1x
Ingredients
1 ¾ cups (340g) Dark Chocolate
1 ¾ cups (340g) White Chocolate
⅓ cup (75g) Candy Canes
Instructions
First layer
- Grease a baking sheet with butter
- Line with parchment paper
- Set aside
- Chop the dark chocolate
- Melt dark chocolate over a water bath
- Add in your Peppermint extract
- Mix it in
- Pour the dark chocolate into your pan
- Spread it out evenly
- Refrigerate until hardened ( 15min )
Second Layer and Topping
- Crush your candy canes into small pieces
- Set aside
- Chop your white chocolate
- Melt the white chocolate over a water bath
- Pour it over the dark chocolate layer
- Spread it out evenly
- Immediately sprinkle the candy canes pieces all over your chocolate
- Refrigerate until hardened ( 15min )
- Take it out of the fridge
- Cut into pieces
- Enjoy
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Keywords: Chocolate Peppermint Bark, Holiday Treats, Candy Cane Bark, Dark and White Chocolate Recipe, Easy Christmas Sweets, Festive Chocolate, Peppermint Extract Recipe, No-Bake Holiday Dessert
Food safety
- Ensure that all utensils are completely dry when melting chocolate, as water can cause the chocolate to seize.
- Store Peppermint Bark in a cool, dry place to prevent spoilage.
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