Easy Peppermint Bark
This easy Peppermint Bark recipe is a great no bake treat to make for Christmas. Great to give away as a homemade gift!
Servings: 16 pieces
Ingredients
- 8 oz dark chocolate chopped
- 8 oz white chocolate chopped
- ½ teaspoon neutral oil ¼ teaspoon per layer; skip if using high-quality chocolate
- ¼ teaspoon peppermint extract not mint, not essential oil
- 1 cup crushed candy canes sifted - fine “peppermint dust” and larger pieces kept separate
- small pinch of fine sea salt for the dark chocolate layer
Instructions
- Prep: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting later. Lightly (!) spray with nonstick cooking spray.Get your ingredients ready.
- Melt dark chocolate: Melt the dark chocolate (see notes). Stir in ¼ teaspoon oil, half of the peppermint extract (⅛ teaspoon), peppermint dust (1–2 tablespoons), and a small pinch of sea salt.8 oz dark chocolate
- Assemble dark chocolate layer:Spread the dark chocolate evenly in the prepared pan. Chill 10-15 minutes in the fridge — just until set but still slightly tacky.
- Melt white chocolate: Melt the white chocolate and let it cool until just warm (around 85–90°F). Stir in the remaining ¼ teaspoon oil, ⅛ teaspoon extract, and, if desired, 1–2 tablespoons of medium peppermint pieces for a “confetti” look (fold the peppermint pieces in last, and do it quickly, or else your white chocolate may turn pink.)8 oz white chocolate
- Assemble white chocolate layer:Gently spread the white chocolate over the first layer.(If the dark layer got too cold, rest it 5 minutes at room temperature first to make sure the layers won't separate later. Spread the white chocolate quickly and try not to disturb the dark layer, or they will get mixed.)
- Decorate & chill:Sprinkle the remaining larger peppermint pieces over the top and press lightly so they stick. Chill 30–60 minutes, or until firm.
- Finish:Lift the bark from the pan. Let stand 10 minutes at room temperature, then cut into squares with a warm, dry knife (wipe after each cut for extra-clean slices.) Store in an airtight container for up to 2 weeks - best kept chilled.
Video
Notes
How to melt chocolate
- Microwave: Heat on low power in 15-second bursts, stirring well between each.
- Stovetop: Use a double boiler over barely simmering water; don’t let water touch the bowl or the chocolate.