Description
A festive and delicious peppermint chocolate bark, perfect for the holidays or any special occasion.
Ingredients
Scale
- 12 oz high-quality dark chocolate (60-70% cacao), chopped into small pieces
- 1 teaspoon vanilla extract
- 12 oz white chocolate, chopped into small pieces
- ½ teaspoon peppermint extract (adjust to taste)
- 6–8 candy canes or peppermint candies, crushed into various-sized pieces
- Dairy-free option: Use dairy-free chocolate chips for both layers
- Sugar-free version: Replace with sugar-free chocolate alternatives
- Flavor variation: Try adding ½ teaspoon of orange or almond extract instead of peppermint
- Crunchy addition: Mix in crushed toffee pieces or chopped nuts for extra texture
Instructions
- Prepare Your Workspace: Line a 9×13-inch baking sheet with parchment paper, allowing some overhang on the sides for easy removal later. This overhang acts as handles and prevents any sticking issues. Make sure your workspace is clean and dry—chocolate can be temperamental around moisture.
- Melt the Dark Chocolate Base: Place your chopped dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each session. This gentle heating prevents burning and keeps the chocolate smooth. Once almost completely melted, stir continuously until the residual heat melts any remaining chunks. Add the vanilla extract and stir until glossy and uniform.
- Spread the First Layer: Pour the melted dark chocolate onto your prepared baking sheet and use an offset spatula or the back of a spoon to spread it into an even layer about ¼-inch thick. You don’t need to fill the entire pan—aim for a roughly 9×11-inch rectangle. Smooth the top as evenly as possible for the best presentation. Place the pan in the refrigerator for 20-25 minutes until firm to the touch but not completely set.
- Prepare the Peppermint Topping: While your base layer chills, place your candy canes in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy glass. Create a variety of sizes—some fine powder and some larger chunks—for visual interest and different textural experiences in each bite.
- Melt and Flavor the White Chocolate: Using the same method as the dark chocolate, melt your white chocolate in 30-second microwave intervals, stirring frequently. Once smooth, stir in the peppermint extract. Taste a tiny bit (with a clean spoon) and adjust the extract if you prefer a stronger mint flavor.
- Create the Top Layer: Remove your chilled dark chocolate from the refrigerator and immediately pour the white chocolate over it. Work quickly but carefully to spread it evenly across the entire dark chocolate surface.
- Add the Finishing Touch: Immediately sprinkle the crushed candy canes over the wet white chocolate, gently pressing the larger pieces down so they adhere properly.
- Set and Break Into Pieces: Return the pan to the refrigerator for 30-40 minutes until completely firm. Once set, lift the bark out using the parchment paper overhang and place it on a cutting board. Break it into irregular pieces by hand for a rustic appearance, or use a large knife to cut clean squares for a more refined presentation.
Notes
- Don’t rush the melting process; overheated chocolate can seize up and become grainy. If it feels too thick, add a tiny amount of coconut oil (about ½ teaspoon) to smooth it out.
- For an artisanal look, break the bark into irregular pieces instead of cutting it into squares.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 200
- Sugar: 20g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg