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Easy Homemade Peppermint Bark with Dark & White Chocolate

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This quick and easy peppermint bark is made with just four ingredients and 15 minutes of active work. It’s the perfect holiday treat for gifting or enjoying at home, with a beautiful contrast of dark and white chocolate and a crunchy peppermint topping.

Ingredients

Scale
  • 12 oz (340g) dark chocolate (60-70% cocoa), chopped
  • 12 oz (340g) white chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • 6–8 candy canes (about 1/2 cup crushed)
  • 1 teaspoon coconut oil or vegetable shortening (optional, for smoother melting)

Instructions

  1. Line a baking sheet with parchment paper or aluminum foil, letting it come up the sides. Set aside.
  2. Place candy canes in a sturdy zip-top bag, wrap in a kitchen towel, and crush with a rolling pin or heavy skillet into small pieces (mix of fine dust and small chunks). Reserve 2 tablespoons for garnish.
  3. Fill a saucepan with about 1 inch of water and bring to a gentle simmer. Place dark chocolate in a heatproof bowl and set over the saucepan (bowl should not touch water). Stir occasionally until completely smooth and glossy, about 3-5 minutes. Alternatively, microwave in 30-second bursts, stirring between each.
  4. Remove bowl from heat and stir in 1/4 teaspoon peppermint extract. Taste and adjust if desired.
  5. Pour melted dark chocolate onto prepared baking sheet and spread into an even layer about 1/4 inch thick. Refrigerate for 10-15 minutes until firm to the touch but not completely hard.
  6. While dark chocolate sets, melt white chocolate using the same double boiler method (or microwave). Keep heat low and stir frequently until smooth. Remove from heat and stir in remaining 1/4 teaspoon peppermint extract.
  7. Remove pan from refrigerator. Pour melted white chocolate over set dark chocolate and gently spread into an even layer, being careful not to mix the layers.
  8. Optional: Use a toothpick or skewer to gently swirl through the white chocolate, barely touching the dark layer, for a marbled effect. Do not over-swirl.
  9. Immediately sprinkle crushed candy canes over the top, pressing in gently. Use reserved 2 tablespoons for final sprinkle.
  10. Refrigerate for at least 1 hour (or freeze for 30 minutes) until completely firm.
  11. Lift bark out of pan using parchment paper. Peel off paper and break into irregular pieces with hands or cut into squares with a sharp knife.

Notes

For best results, use good-quality chocolate. Dark chocolate with 60-70% cocoa balances sweetness. White chocolate should contain cocoa butter. Crush candy canes just before using for maximum crunch. Work in a cool, dry kitchen to prevent chocolate from blooming. If chocolate seizes, stir in a teaspoon of coconut oil or vegetable shortening. Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 3 weeks, or freeze for up to 3 months.

Nutrition

Keywords: peppermint bark, holiday treat, chocolate bark, easy dessert, homemade gift, dark chocolate, white chocolate, candy cane

Find it online: https://evabake.com/easy-homemade-peppermint-bark-with-dark-and-white-chocolate/