This homemade Peppermint Bark recipe is a delicious mix of semi-sweet in addition to white chocolate, amongst a kicking of minty season and crushed candy canes on peak. It’second so tardily to make alongside simply v ingredients and quick prep. Make a batch of this peppermint chocolate bark for Christmas gifts, parties, in addition to vacation celebrations!
Why We Love This Peppermint Bark Recipe
Peppermint-flavored chocolate and white chocolate are layered together and sprinkled amongst crushed candy canes to make a visually stunning together with oh-and then-delicious holiday process.
- Easy. With merely v ingredients– all pantry staples!– this recipe is super easy to throw together.
- Flavorful. The creamy, sweet white chocolate contrasts beautifully amongst the slightly bitter semisweet chocolate and the refreshing peppermint extract.
- Impressive. The layered chocolate together with chopped candy canes make a beautiful presentation.
Variations on Chocolate Peppermint Bark
This peppermint and chocolate bark recipe has a semisweet chocolate layer sandwiched between two layers of creamy, crunchy white chocolate. You can switch it upwards past reversing the layers, or become for a unproblematic ii-layer bark.
Feel gratuitous to add more or less colorful sprinkles or festive candies to your bark to make it fifty-fifty more than delightful!
How to Store
Store leftover peppermint bark inwards an airtight container inwards a cool, dry out home for up to two weeks or inwards the refrigerator for up to 3 months.
How to Freeze
Freeze white chocolate peppermint bark inward an airtight container or Ziplock bag amongst wax newspaper between the layers for upwardly to 6 months. Let thaw at room temperature earlier enjoying.
Serving Suggestions
Serve this delicious candy bark as office of a holiday treat spread amongst other classics, such every bit Christmas cleft, caramel pretzels, fantasy fudge, reindeer nutrient, buckeye candies, cream cheese mints, or Oreo balls.
The term bark comes from the thin layers of chocolate that make this treat. It resembles thin layers of tree bark!
This candy bark is made from layers of mint-flavored chocolate too white chocolate. The bark is topped with crushed candy canes for a flake of compaction!
If your bark layers didn’t stick together, it’second likely that you lot chilled the layers for as well long. Take aid to solely chill the bottom in addition to centre layers for ten-xv minutes.
While this bark doesn’t have to live refrigerated, chilling it does extend its shelf life. It also prevents the chocolate from melting if your family is warm.
Crushed candy canes tin turn gummy when they are refrigerated or frozen. This is normal and aught to worry well-nigh!
Yes, this bark will eventually become bad. I would recommend discarding it later three months at the nearly.
More Chocolate Bark Recipes We Love
Recipe
Peppermint Bark Recipe
Ingredients
- 12 ounces white chocolate 340 grams
- ¾ teaspoon kokosnoot oil 4 grams, divided
- ½ teaspoon peppermint extract two grams, divided
- 6 ounces semisweet chocolate 170 grams
- iii candy canes 84 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Line a pocket-sized baking canvas alongside parchment paper. Set aside.
- Place the white chocolate as well as ½ teaspoon of coconut fossil oil inward a microwave-rubber bowl and heat, stirring every 30 seconds until melted. Stir inwards ¼ teaspoon peppermint extract.12 ounces white chocolate, ¾ teaspoon kokosnoot petroleum, ½ teaspoon peppermint extract
- Pour ½ of the white chocolate mixture into the prepared baking dish, in addition to smooth into an even layer alongside a spatula.
- Place in the fridge for x-fifteen minutes or until about completely gear up.
- Place the semi-sugariness chocolate and remaining ¼ teaspoon coconut oil inwards a rut-proof bowl, too oestrus, stirring every xxx seconds until melted. Stir in ¼ teaspoon of peppermint extract.vi ounces semisweet chocolate
- Pour the semi-sweetness chocolate over the white chocolate together with shine into an fifty-fifty sparse layer.
- Refrigerate for some other x-fifteen minutes or until most set up.
- While the chocolate is setting upwards, crush the candy canes past placing them inward a Ziplock handbag in addition to using a rolling pivot to pause them up.iii candy canes
- Re-melt the remaining white chocolate if needed. Pour over the semi-sweet chocolate and polish into an fifty-fifty layer. Top amongst a generous sprinkle of the crushed candy canes.
- Refrigerate for at to the lowest degree some other xxx minutes or until the bark is completely prepare.
- Once gear up, take from the pan together with peel off the parchment paper. Slice or pause into pieces every bit modest or as large every bit you'd like.
Last step! Don’t forget to demo me a moving picture of what you lot
made!
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Becky’s tips
- Gently argument the baking sail to assistance spread the chocolate about more evenly.
- Take attention to solely chill the bottom as well as centre layers for ten-fifteen minutes; otherwise, the layers will non adhere.
- Use cookie cutters to cutting your bark into fun shapes!
Storage: Store peppermint bark in an airtight container or Ziplock pocketbook at room temperature for up to ii weeks, inward the fridge for upwards to iii months, or inward the freezer for up to i yr..
Nutrition Information
How to Make Peppermint Bark Step by Step
Prep: Line a minor baking sail alongside parchment paper. Set aside for directly.
Melt the White Chocolate: Place 12 ounces of white chocolate together with ½ teaspoon of coconut rock oil in a microwave-safe bowl in addition to estrus, stirring every xxx seconds until melted. Stir inward ¼ teaspoon peppermint extract.
Set the White Chocolate: Pour half of the white chocolate mixture into the prepared baking dish, too smooth it into an fifty-fifty layer with a spatula. Place inward the refrigerator for 10-15 minutes or until well-nigh completely prepare.
Melt the Semisweet Chocolate: Place six ounces of semisweet chocolate in addition to the remaining ¼ teaspoon of kokosnoot rock oil inwards a rut-proof bowl, as well as heat, stirring every 30 seconds until melted. Stir inward ¼ teaspoon of peppermint extract.
Layer the Chocolate: Pour the semi-sugariness chocolate over the white chocolate too smoothen it into an fifty-fifty thin layer. Refrigerate for some other x-xv minutes or until nearly set up.
Make the Candy Cane Layer: While the chocolate is setting upwardly, shell 3 candy canes past placing them inwards a Ziplock handbag too using a rolling pin to intermission them upwardly. Re-melt the remaining white chocolate if needed. Pour over the semisweet chocolate in addition to smoothen into an even layer. Top alongside a generous sprinkle of the crushed candy canes.
Break into Pieces: Refrigerate for at least another xxx minutes or until the bark is completely set. Once ready, withdraw from the pan as well as peel off the parchment newspaper. Slice or suspension into pieces every bit pocket-sized or every bit big equally yous’d similar.
