Peppermint Bark Recipe
Make glossy, snappy peppermint bark with real chocolate, candy canes, and pro tips to prevent separating. Easy, no-bake, gluten-free holiday treat.
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Servings: 20 pieces
Equipment
- Baking sheet
- Parchment paper
- Microwave-safe bowls
- Rubber spatula
- Zip-top bag and rolling pin (for crushing candy)
- Knife (optional, for cutting pieces)
Ingredients
Ingredients
- 12 ounces semisweet chocolate chips
- 20 ounces white chocolate melting wafers or chips
- 1/2 tsp peppermint extract
- 1 cup crushed candy canes
Instructions
- Line a rimmed baking sheet with parchment paper. Place the candy canes in a zip-top bag and crush into small pieces.
- Add the semisweet chocolate chips to a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and fully melted.
- Pour the melted semisweet chocolate onto the prepared baking sheet and spread into an even layer about 1/4-inch thick. Tap the pan gently on the counter to level. Refrigerate for about 10 minutes, just until the surface is set but not rock hard.
- In a clean bowl, melt the white chocolate in 20–30 second intervals, stirring frequently, until smooth. Stir in the peppermint extract. Let the white chocolate sit 1–2 minutes so it’s warm but not hot.
- Pour the white chocolate over the set semisweet layer and spread gently to cover without disturbing the bottom layer. Immediately sprinkle the crushed candy canes evenly over the top and press lightly so they adhere.
- Refrigerate until completely firm, 20–30 minutes. Break or cut into pieces to serve.
Notes
For clean layers that don’t separate, let the dark chocolate set until just firm, and allow the white chocolate to cool slightly before spreading. Use good-quality chocolate for the best snap and flavor. Store airtight at cool room temperature for up to 2 weeks, or refrigerate if your kitchen is warm. For neat edges, score with a knife before fully breaking into pieces.
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