This homemade Peppermint Bark recipe is a delicious mix of semi-sugariness as well as white chocolate, with a kicking of minty season in addition to crushed candy canes on height. It’second then slow to brand with but v ingredients as well as 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 together with white chocolate are layered together in addition to sprinkled with crushed candy canes to make a visually stunning as well as oh-so-delicious vacation process.
- Easy. With only v ingredients– all pantry staples!– this recipe is super slowly to throw together.
- Flavorful. The creamy, sugariness white chocolate contrasts beautifully with the slightly bitter semisweet chocolate together with the refreshing peppermint extract.
- Impressive. The layered chocolate and chopped candy canes make a beautiful presentation.
Variations on Chocolate Peppermint Bark
This peppermint as well as chocolate bark recipe has a semisweet chocolate layer sandwiched between two layers of creamy, crunchy white chocolate. You can switch it upward past reversing the layers, or get for a elementary 2-layer bark.
Feel free to add around colorful sprinkles or festive candies to your bark to arrive even more than delightful!
How to Store
Store leftover peppermint bark in an airtight container in a cool, dry home for upwards to 2 weeks or inward the refrigerator for upward to three months.
How to Freeze
Freeze white chocolate peppermint bark inward an airtight container or Ziplock pocketbook alongside wax newspaper betwixt the layers for up to 6 months. Let thaw at room temperature before enjoying.
Serving Suggestions
Serve this delicious candy bark as office of a holiday treat spread with other classics, such equally Christmas crack, 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 sparse layers of tree bark!
This candy bark is made from layers of mint-flavored chocolate in addition to white chocolate. The bark is topped alongside crushed candy canes for a flake of compaction!
If your bark layers didn’t stick together, it’s likely that y'all chilled the layers for also long. Take tending to solely chill the bottom in addition to eye layers for 10-fifteen minutes.
While this bark doesn’t have to live refrigerated, chilling it does extend its shelf life. It besides prevents the chocolate from melting if your house is warm.
Crushed candy canes can turn viscous when they are refrigerated or frozen. This is normal and cypher to worry most!
Yes, this bark volition eventually get bad. I would recommend discarding it later on 3 months at the near.
More Chocolate Bark Recipes We Love
Recipe
Peppermint Bark Recipe
Ingredients
- 12 ounces white chocolate 340 grams
- ¾ teaspoon coconut rock oil four grams, divided
- ½ teaspoon peppermint extract 2 grams, divided
- six ounces semisweet chocolate 170 grams
- 3 candy canes 84 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Line a pocket-size baking canvas with parchment paper. Set aside.
- Place the white chocolate together with ½ teaspoon of coconut crude inwards a microwave-rubber bowl in addition to rut, stirring every thirty seconds until melted. Stir in ¼ teaspoon peppermint extract.12 ounces white chocolate, ¾ teaspoon kokosnoot rock oil, ½ teaspoon peppermint extract
- Pour ½ of the white chocolate mixture into the prepared baking dish, too shine into an fifty-fifty layer alongside a spatula.
- Place in the refrigerator for x-15 minutes or until nearly completely ready.
- Place the semi-sweet chocolate together with remaining ¼ teaspoon kokosnoot oil in a heat-proof bowl, in addition to heat, stirring every 30 seconds until melted. Stir inwards ¼ teaspoon of peppermint extract.6 ounces semisweet chocolate
- Pour the semi-sweetness chocolate over the white chocolate as well as smooth into an fifty-fifty thin layer.
- Refrigerate for some other 10-xv minutes or until near prepare.
- While the chocolate is setting upwardly, beat out the candy canes by placing them in a Ziplock pocketbook as well as using a rolling pivot to pause them up.iii candy canes
- Re-melt the remaining white chocolate if needed. Pour over the semi-sugariness chocolate in addition to smooth into an fifty-fifty layer. Top with a generous sprinkle of the crushed candy canes.
- Refrigerate for at least some other thirty minutes or until the bark is completely set.
- Once set up, take away from the pan in addition to peel off the parchment newspaper. Slice or break into pieces every bit small or as large as y'all'd similar.
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Becky’s tips
- Gently controversy the baking canvass to assist spread the chocolate around more evenly.
- Take tending to only chill the bottom together with eye layers for 10-fifteen minutes; otherwise, the layers volition non adhere.
- Use cookie cutters to cut your bark into fun shapes!
Storage: Store peppermint bark inwards an airtight container or Ziplock handbag at room temperature for upward to ii weeks, inwards the fridge for upwardly to iii months, or inward the freezer for upwardly to i year..
Nutrition Information
How to Make Peppermint Bark Step past Step
Prep: Line a modest baking sail amongst parchment newspaper. Set aside for like a shot.
Melt the White Chocolate: Place 12 ounces of white chocolate and ½ teaspoon of kokosnoot oil inwards a microwave-rubber bowl in addition to estrus, stirring every 30 seconds until melted. Stir in ¼ teaspoon peppermint extract.
Set the White Chocolate: Pour half of the white chocolate mixture into the prepared baking dish, as well as smooth it into an fifty-fifty layer alongside a spatula. Place inward the fridge for ten-15 minutes or until most completely ready.
Melt the Semisweet Chocolate: Place half dozen ounces of semisweet chocolate as well as the remaining ¼ teaspoon of coconut petroleum inwards a oestrus-proof bowl, together with oestrus, stirring every thirty seconds until melted. Stir in ¼ teaspoon of peppermint extract.
Layer the Chocolate: Pour the semi-sweet chocolate over the white chocolate in addition to smoothen it into an even thin layer. Refrigerate for another x-fifteen minutes or until well-nigh set.
Make the Candy Cane Layer: While the chocolate is setting up, shell iii candy canes past placing them inwards a Ziplock handbag as well as using a rolling pivot to break them upwardly. Re-melt the remaining white chocolate if needed. Pour over the semisweet chocolate too smoothen into an even layer. Top with a generous sprinkle of the crushed candy canes.
Break into Pieces: Refrigerate for at least some other 30 minutes or until the bark is completely set. Once set, remove from the pan together with pare off the parchment newspaper. Slice or suspension into pieces every bit pocket-size or as big equally you lot’d like.
