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Peppermint bark pieces stacked on white marble with a linen napkin and scattered candy cane
Sarah

Peppermint Bark

This easy peppermint bark recipe layers dark and white chocolate with crushed candy canes for a festive, giftable holiday treat.
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Prep Time 15 minutes
Chill Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 12 oz semi-sweet or dark chocolate chopped
  • 12 oz white chocolate chopped
  • 1 tsp vegetable or coconut oil divided
  • 1/2 tsp peppermint extract divided
  • 3-4 candy canes crushed

Method
 

  1. Crush the candy canes and set aside.
  2. Line a pan with parchment paper.
  3. Melt the dark chocolate with half the oil, stir in 1/4 tsp peppermint extract, spread in the pan, and chill 10-15 minutes until almost set.
  4. Melt the white chocolate with the remaining oil and 1/4 tsp peppermint extract.
  5. Pour the white chocolate over the dark layer, spread gently, and sprinkle with crushed candy canes.
  6. Chill about 1 hour until fully set, then lift out, peel off the parchment, and break into pieces.

Notes

  • Chill each layer only until almost set, not fully hard, so the layers stick together instead of separating.
  • Store in the fridge for up to 3 weeks; let sit a minute before breaking if it's gone very cold and brittle.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.