Dark and White Chocolate topped with crushed candy canes, coming together for the ultimate make ahead holiday treat!
Peppermint Bark is a traditional holiday candy that is sold everywhere at this time of year, but it’s easy and delicious to make yourself. I’ve tried several ways to heat the chocolate, and stand by the old school double boiler to be the best method.
I like the bark to have a slightly wider edge of dark chocolate as pictured, but you can take your white chocolate all the way if you prefer.
One thing to be careful with is making sure you allow the dark chocolate to only start to set – you want it slightly cooled, but not completely, so the layers will adhere properly. For this reason I also recommend not using the refrigerator to cool the chocolate at any stage. Room temp is definitely best here.
Peppermint Bark
Ingredients
- 24 oz dark chocolate chopped into small pieces (or good quality chocolate chips)
- 24 oz good quality white chocolate chopped into small pieces (or chips)
- 1/2 tsp peppermint extract (divided)
- 1/3 cup crushed candy canes - about one 5.3 oz box
Instructions
- Line a baking sheet (1/2 sheet size) with parchment paper - I like to anchor it by putting a tiny bit of butter on the pan. Set aside.
- Place chopped dark chocolate in a glass bowl, set over a pot with simmering water to create a double boiler. Heat the chocolate, stirring frequently, until smooth and fully melted. Add 1/4 tsp of peppermint extract at this point, and then pour it over the parchment paper on the baking sheet. Using a spatula, spread the chocolate into a relatively even layer not quite reaching the edges of the pan (see photos). Set aside at room temperature (do not refrigerate) while you start melting the white chocolate.
- Place your chopped white chocolate in another glass bowl over a double boiler situation - you can re-use the same bowl and pot if needed, just make sure to clean it before using for the white chocolate. As it melts, be careful not to overcook it - white chocolate tends to get sticky if overheated. If needed you can thin it to a pourable consistency by adding a tsp or two of coconut oil (melted) or canola oil. Add the remaining 1/4 tsp of peppermint extract once smooth.
- When the dark chocolate has started to set, but isn't fully cooled, spread the white chocolate evenly, and gently, over the dark chocolate layer.
- Immediately sprinkle white chocolate layer with the candy cane pieces.
- Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying. This will keep for at least a week at room temperature in a tight lidded container.
Notes
