Peppermint Bark with two layers of chocolate and candy cane pieces is a classic holiday candy. Easier than baking and better than store-bought bark, this treat will add cheer to your holiday season. Great for gifting too!
Line an 8x8-inch baking dish with parchment paper or wax paper. (For thinner bark, use a large baking sheet.)
Place the semisweet chocolate in a medium heat-proof bowl. You can melt the chocolate by setting it over pot of shallow simmering water or using a double boiler, stirring until smooth. Or, microwave the chocolate in 30-second intervals at 50% power, stirring between each, until smooth and fully melted.
Pour the melted chocolate into the pan and spread it into an even layerwith a spatula. Chill until partially set or firm to the touch on top, about 20 minutes.
Place the white chocolate in a separate bowl, and melt it as you did the semisweet chocolate, then stir in the peppermint extract. Sprinkle in about ⅓ cup of crushed candy cane and fold into the white chocolate.
Pour the white chocolate onto the set semisweet chocolate layer and smooth out with a spatula. Sprinkle the remaining crushed candy cane on top. Regrierate until completely set, about 1 hour.
Remove the bark form the pan using the parchment paper, and cut or break it into pieces. Store leftover peppermint bark in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks.
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Notes
Melt the chocolate slowly. Don’t rush this step! I prefer to set my glass bowl on a pot of gently simmering water on low heat and stir the chocolate often for the best peppermint bark. The chocolate is less likely to seize up if melted this way. If using the microwave method, heat on 50% power for short 30-second intervals.
Crush the candy by hand. Crush unwrapped candy canes by placing them in a zip-top bag, folding a dish towel on top, and lightly rolling or banging it with a rolling pin or meat mallet until crushed. Using a rolling pin gives you more control over the size of the pieces than a food processor.
Use a larger pan for thinner chocolate bark. For a thinner bark, use a 9x9” or 9x13” pan or cookie sheet instead of an 8x8 dish.
Make a custom-sized pan. If you only have a large pan, you can use aluminum foil to create a custom-sized pan by folding the edges to make a wall to stop the chocolate from spreading further.
Other chocolate combinations. Make this recipe with the chocolate you have on hand or with your favorite chocolate bar varieties. Try milk chocolate over a dark chocolate layer or milk chocolate with white chocolate.
Topping and Mix-In Options. If candy canes aren’t your favorite or if they are out of season, try topping the white chocolate layer with crushed pretzels, toasted pecans, cereal, sea salt, toffee pieces, chocolate candies, or chopped candy bars.