Peppermint Bark

Peppermint Bark is easy to make with layers of semi-sweet chocolate and white chocolate flavored with peppermint all topped with crushed candy canes.

Prep Time 10

Cook Time 5

Chill Time 30

Total Time 45

Yields servings

12 oz (340 g) high quality semi-sweet chocolate chips, (or chopped semi-sweet chocolate)
16 oz (454 g) high quality white chocolate chips, (or chopped white chocolate)
½ tsp peppermint extract
⅔ cup (100 g) crushed candy canes, (about 8 regular size candy canes)

Line a sheet tray with parchment paper. Set aside. Unwrap candy canes and crush them inside of a zip-top bag with a meat mallet or rolling pin. Set aside.
Place the semi-sweet chocolate chips in a medium bowl and microwave for 30 second bursts until melted, stirring in-between each interval. Do not over-heat.
Use an offset spatula to spread the chocolate into a large rectangle (approximately 9x13-inches) on the parchment lined sheet tray. Place pan in fridge for 10-15 minutes until chocolate is set.
Place white chocolate chips in a medium bowl and microwave for 30 second bursts until melted, stirring in-between each interval. Do not over-heat. Add peppermint extract and stir until smooth.
Spread the white chocolate evenly over the semi-sweet chocolate layer. Immediately top with crushed candy cane pieces, gently pressing the candy into the white chocolate while it’s still soft. Let harden in the fridge for another 15-20 minutes.
Break or cut into pieces and serve. Store in an airtight container at room temperature up to 2 weeks.

*Can melt chocolate with a double boiler instead of the microwave.

*I highly recommend Guittard chocolate chips.

If you can’t find good quality chocolate chips, buy the same amount of ounces in chocolate baking bars. Look for these brands: Ghirardelli, Lindt, or Baker’s.
Use white chocolate that contains real cocoa butter and not just palm oil. Fats like palm oil and coconut oil are incompatible with the cocoa butter that’s in the dark chocolate, so the two won’t bond together.