Classic Peppermint Bark
To me, Peppermint Bark is the quintessential Christmas candy. It’s melty chocolate, it’s cool peppermint, it’s a classic candy cane crunch… it’s wonderful, and it’s awfully pretty to boot. But making it myself has never been a tradition of mine – I’ve always just relied on the hope of someone giving me a shiny silver tin of it as a gift. And while that usually works out, no one needs that kind of stress or uncertainty in their life so I decided it was time to go ahead and make my own. It turns out it’s easy (like the kind of easy that makes you shout I’ve been paying HOW much for this stuff?!”) and every bit as delicious as the kind that comes in a shiny silver, red, and white tin.
Peppermint Bark makes such a great gift. It’s lovely, it’s easy to make a big batch, it’s delicious, and it’s reasonably allergy-friendly. In other words, it appeals to a wide audience, but be forewarned, that includes your own family so don’t leave it sitting out on the counter too long or it might not ever make it out the front door. Luckily, it’s easy to make multiple batches at once, or even whip up a new batch if the first one goes too fast.
Why You’ll Love This Recipe
This Classic Peppermint Bark is not only a feast for the eyes but also a delight for the taste buds. It’s the perfect blend of rich dark chocolate, creamy white chocolate, and refreshing peppermint. Plus, it’s an easy recipe, ideal for gift-giving and sharing during the holiday season.
Kitchen Equipment You’ll Need
- 9×12 rimmed sheet pan
- Aluminum foil or parchment paper
- Microwave-safe bowls
- Spatula or spoon for stirring
Ingredients
- 12 oz dark chocolate, chopped
- 12 oz white chocolate, chopped
- 1/2 teaspoon peppermint extract
- 3/4 cup crushed candy cane pieces
Step-by-Step Instructions
- Line a 9×12 rimmed sheet pan with aluminum foil or parchment paper.
- In a microwave-safe bowl, melt the dark chocolate in the microwave in 30-second intervals, stirring in between.
- Mix in 1/2 of the peppermint extract, then pour into the prepared pan. Place in refrigerator to chill.
- In a separate microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between. Stir in remaining peppermint extract.
- Remove pan from refrigerator and pour the white chocolate over the dark chocolate. Before it sets, sprinkle crushed candy canes over the top, gently pressing into the chocolate.
- Chill until hard, about 30 minutes. Break into pieces and serve. Enjoy!
Tips for Success
Ensure the chocolates are fully melted and smooth before layering. Quick chilling helps create a perfect bark texture. Also, make sure to press the candy cane pieces gently so they adhere well to the chocolate.
Additional Tips or Variations
If you prefer, you can use milk chocolate instead of dark chocolate for a sweeter taste. You can also try adding a sprinkle of sea salt for a salty-sweet combination.
Nutritional Highlights (Per Serving)
- Calories: Approximately 200
- Fat: 12g
- Carbohydrates: 25g
- Protein: 2g
Frequently Asked Questions (FAQ)
Can I use chocolate chips instead of chopped chocolate? Yes, you can use chocolate chips, but chopped chocolate tends to melt more evenly.
How long can I store Peppermint Bark? Store it in an airtight container in a cool, dry place for up to two weeks.
Can I freeze Peppermint Bark? Yes, you can freeze it for up to three months. Just make sure it’s in an airtight container to prevent moisture from getting in.
Conclusion
This Classic Peppermint Bark is a must-try for anyone who loves the combination of chocolate and peppermint. It’s simple, delicious, and perfect for sharing with friends and family. Give it a try and let us know how it turned out by sharing your experiences in the comments below!
