Description
This Easy Christmas Peppermint Bark is a festive holiday treat featuring layers of smooth white and semi-sweet chocolate infused with refreshing peppermint, topped with crushed candy canes for a delightful crunch and vibrant holiday color. Perfect as a gift or a sweet snack throughout the season.
Ingredients
Scale
Chocolate Layers
- 12 ounces (339g) white chocolate, coarsely chopped and divided
- 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped
- 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
- 1/2 teaspoon peppermint extract, divided
Topping
- 2–3 regular-size candy canes (24–36g total), crushed
Instructions
- Melt Semi-Sweet Chocolate: In a microwave-safe bowl, combine the chopped semi-sweet chocolate with 1 teaspoon of vegetable or coconut oil. Microwave in 20-second intervals, stirring after each, until smooth and fully melted. Stir in 1/4 teaspoon peppermint extract to infuse flavor.
- Spread Semi-Sweet Chocolate Layer: Pour the melted semi-sweet chocolate onto a parchment-lined baking sheet and spread evenly into a thin layer with a spatula. Place in the refrigerator to set for about 15 minutes until firm.
- Melt White Chocolate: In a clean microwave-safe bowl, melt half of the chopped white chocolate (6 ounces) with the remaining 1/2 teaspoon of oil in 20-second intervals, stirring until smooth. Add the remaining 1/4 teaspoon peppermint extract and mix well.
- Add Remaining White Chocolate: Add the remaining 6 ounces of white chocolate to the melted mixture and stir until completely melted and smooth.
- Spread White Chocolate Layer: Pour the melted white chocolate over the set semi-sweet chocolate layer, spreading evenly with a spatula.
- Top with Crushed Candy Canes: Immediately sprinkle the crushed candy canes evenly over the white chocolate layer, pressing lightly to ensure they stick.
- Chill to Set: Place the baking sheet in the refrigerator for at least 1 hour or until the bark is completely firm.
- Break into Pieces and Serve: Once set, remove from fridge and break the peppermint bark into irregular pieces. Store in an airtight container in a cool place or refrigerator.
Notes
- Using high-quality chocolate greatly enhances the flavor and texture of the bark.
- Crushing candy canes finely helps them adhere better and prevents large chunks overpowering the bark.
- Store the peppermint bark in a cool, dry place or refrigerator to prevent melting.
- Can be made ahead and stored for up to 2 weeks.
- For a dairy-free version, use vegan chocolate and coconut oil.
Keywords: Christmas peppermint bark, holiday chocolate bark, peppermint candy bark, easy Christmas dessert, festive treats