Peppermint Bark
Make this easy, homemade Peppermint Bark recipe by layering dark chocolate and peppermint-infused white chocolate. Then top it with candy canes for a festive Christmas treat!
Servings 12 servings
Calories 249kcal
Ingredients
- 12 oz. chocolate chips
- 20 oz. white chocolate
- 1 tsp. peppermint extract divided
- 5 candy canes
- 1 Tbsp. vegetable or coconut oil optional
Instructions
- Place 5 candy canes in a bag. Smash them with a rolling pin until they are small chunks.
- Line a baking sheet with parchment paper.
- Melt chocolate chips in double boiler or in microwave for 3 minutes at 50% power. Heat until fully melted, stopping to stir every 30 seconds.
- Pour melted chocolate onto baking sheet and spread with offset spatula to create an even layer. Place in fridge.
- Melt white chocolate chips in double boiler or microwave for 3 minutes at 50% power. Heat until fully melted, stopping to stir every 30 seconds. Add 1 tablespoon oil if chocolate begins to seize.
- Stir peppermint extract into melted white chocolate. Add more peppermint extract to taste, ¼ teaspoon at a time.
- Pour white chocolate on top of dark chocolate. Use offset spatula to spread the chocolate and create an even layer.
- Top chocolate with crushed candy canes. Place in fridge until set.
- Break into pieces with your hands or a sharp knife.
Notes
- Store Peppermint Bark in an airtight container in the fridge. If you temper the dark or milk chocolate, store it at room temperature. Do not store in freezer.
Nutrition
Serving: 1serving | Calories: 249kcal