Peppermint Bark Recipe
This peppermint bark is easy to make with delicious layers of peppermint infused white chocolate, dark chocolate and crushed candy canes. A classic holiday treat for gifting!
Equipment
Ingredients
- 5 candy canes (or 12 hard peppermint candies)
- 10 ounces dark chocolate melting wafers (or high quality bakers chocolate)
- 10 ounces white melting wafers (or high quality bakers chocolate)
- ½ teaspoon peppermint extract
Instructions
- Prep. Line a 9x9" baking sheet with foil. Press smooth. Place 5 candy canes in a zip top bag and crush with a rolling pin, or place in a food processor or blender to crush.
- Melt 10 ounces dark chocolate in a microwave safe bowl or over a double broiler. Stir until smooth and then pour into pan. Tap dish against the counter to remove any air bubbles. Set aside. Let sit for 5-10 minutes to set (not harden).
- Melt 10 ounces white chocolate. Then add 1/2 teaspoon peppermint extract and mix together. Pour white chocolate mixture over the dark chocolate. Tap the dish against the counter to remove any bubbles.
- Immediately sprinkle the crushed candy canes over top. Gently press them into the white chocolate.
- Set aside until chocolate has firmed up (about 30 minutes - 1 hour). Then lift bark out of pan and break into pieces. Store in an airtight container.
Notes
Melting chocolate:
- If you are using the Ghirardelli melting wafers, you can melt them in a microwave safe bowl. I always microwave the bowl for one minute at 50% power. Then stir and microwave (at 50% power) in 15 second increments, stirring until smooth.
- You can also melt them in a double broiler if you have one. Simply boil the water, place the double broiler over top and stir the chocolate occasionally until melted.
Nutrition
Calories: 121kcal, Carbohydrates: 20g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Sodium: 115mg, Potassium: 33mg, Sugar: 12g, Calcium: 5mg, Iron: 0.6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
