Description

This Peppermint Bark recipe combines the rich depth of bittersweet chocolate with creamy white chocolate, infused with refreshing peppermint extract, and topped with crushed candy canes for a festive crunch. Perfect as a holiday treat or gift, this easy no-bake confection requires just a few simple steps to create layers of decadent flavors and textures with a hint of mint and a touch of sea salt for balance.

Ingredients

Scale

Bittersweet Chocolate Layer

12 ounces bittersweet or semisweet chocolate bars, finely chopped
1/4 teaspoon peppermint extract

White Chocolate Layer

12 ounces white chocolate bars, finely chopped
1/4 teaspoon peppermint extract

Topping

3/4 cup crushed candy canes (about 5 regular-size canes)
Flaky sea salt (optional)

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Instructions

Prepare Pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting of the bark once set.
Melt Bittersweet Chocolate: Place the chopped bittersweet chocolate in a heatproof bowl. Microwave in 20–30 second intervals, stirring between each, until the chocolate is just melted, smooth, and glossy. Stir in 1/4 teaspoon peppermint extract. Allow to cool slightly if hot, as the chocolate should be pourable but not hot.
Spread Bittersweet Layer: Pour the melted bittersweet chocolate into the prepared pan, spreading it evenly into a 1/4-inch thick layer.
Set Bittersweet Layer: Let the chocolate set until the edges are firm and the center appears matte but still soft—not liquid. This can be done by resting at room temperature for 10–15 minutes followed by refrigeration for 3–5 minutes, or simply refrigerating for 12–15 minutes. Avoid adding the next layer if the center remains glossy.
Melt White Chocolate: In a clean bowl, microwave the chopped white chocolate in 20–30 second bursts, stirring after each, until smooth. Stir in the remaining 1/4 teaspoon peppermint extract. Let the white chocolate cool to just slightly warm (body temperature) by stirring every 30 seconds for 3–5 minutes.
Top with White Chocolate: Slowly pour the white chocolate over the center of the set bittersweet layer. Gently spread outward using an offset spatula, being careful not to disturb the bottom layer. If the spatula picks up dark chocolate, stop spreading and just pour to even out.
Add Candy Cane Topping: Immediately sprinkle crushed candy canes evenly over the white chocolate. Press lightly to adhere. Optionally, sprinkle a light dusting of flaky sea salt on top to enhance flavors.
Chill Until Firm: Refrigerate the layered bark for 20–25 minutes or until completely firm to the touch.
Slice and Serve: Lift the bark from the pan using the parchment paper overhang and allow it to rest at room temperature for 15–20 minutes. Using a chef’s knife, cut into about 20 pieces by pressing straight down to avoid cracking.
Store Properly: Store the peppermint bark at a cool room temperature for 1–2 weeks or refrigerate it for up to 3 weeks to maintain freshness and texture.

Notes

Use high-quality chocolate bars for the best flavor and smooth texture.
Ensure the bittersweet chocolate layer is set and matte before adding the white chocolate to prevent mixing of layers.
Crushed candy canes add crunch and festive flavor; substitute with peppermint candy pieces if desired.
Flaky sea salt is optional but balances the sweetness and enhances flavor complexity.
Cut the bark carefully with a sharp knife pressed straight down to avoid crumbling.
Store in an airtight container to prevent moisture and odors from affecting the bark.