I love peppermint bark. I made 8 batches filling my holiday tins, and probably lost at least half a batch due to my “quality control testing.
This recipe is so, so easy. Spread a layer of melted chocolate in a 9×13 pan . Then top it with a layer of melted white chocolate that’s had a teaspoon of peppermint extract mixed in. Sprinkle with crushed candy canes. Boom, Christmas.
The only trick to peppermint bark is making sure the chocolate on the bottom sticks to the white chocolate on top.
Pastry nerd alert! Chocolate’s arch enemy is water. If you have chocolate to spare, add a drop of water to melting chocolate. The chocolate will have a full on conniption. This is called seizing, but I think conniption is a more accurate description. Simply put, water messes with chocolate’s delicate structure, so it’s something you want to avoid at all costs.
After you spread the bottom layer of chocolate, you may be tempted to throw it in the fridge or freezer to help it set faster. This is a real time safer, but you run the risk that tiny drops of condensation will form of the top of your chocolate. If you schmear melted white chocolate on top of even a minuscule amount of condensation, that top layer won’t adhere to the bottom. Instead it’ll have a tantrum and pop off the dark chocolate layer when you start cutting it.
So here’s what I do. I throw the bottom layer in the freezer (gasp!), but I frequently check on it. I want it to be allllllmost set. When I touch the chocolate, I want a tiny bit of chocolate to stick to my finger. At this stage, it’s set enough to spread the white chocolate on top but not so set that any condensation had time to form. It’s fool proof and results in perfect peppermint bark.
I love nibbling on peppermint bark throughout the holiday season. If you’re in a giving mood though, this makes an awesome gift. Fill several clear plastic bags you get at a craft store, tie a pretty ribbon on it, and you have a beautiful homemade gift. Orrrrrrr just eat it alone while watching Love Actually.
- 12 oz semi-sweet chocolate, melted
- 12 oz white chocolate, melted
- 1 tsp. peppermint extract
- 2 oz candy canes, crushed
- Line a 9x13 pan with parchment, making sure the paper comes up over the sides.
- Spread semi-sweet chocolate in an even layer on the bottom of the pan.
- Place pan in the freezer until the chocolate is almost set or when a small amount of chocolate sticks to your finger when it’s touched.
- Stir peppermint extract into white chocolate and spread over the semi-sweet chocolate.
- Place in freezer until completely set about 10-15 minutes.
- Remove from pan and cut into bite size pieces.
- You don't need exactly 12 ounces of each chocolate. Chocolate morsels usually come in bags of 10 to 14 ounces. Just grab a bag of semi-sweet and white and get to bark making.