Peppermint Bark is soooooo yummy. You don’t need to fork over a fortune at Williams-Sonoma to get yourself some. Follow this easy recipe and you will have a delightful batch in no time.
Please note that I crush my candy canes using my food processor, and I melt the chocolate in my microwave rather than messing with a double boiler.
This bark is three layers. The dark chocolate is a bit of a ganache. It’s so soothing.
Store your peppermint bark in a cool place or the refrigerator. My family loves this recipe. I hope yours does, too!
Layered Peppermint Bark
Course: DessertCuisine: AmericanDifficulty: Medium25-30
servings15
minutes15
minutes2
hoursIngredients
20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies (I used 12 candy canes), crushed, divided
10 ounces dark chocolate (I used bittersweet), coarsely chopped
6 Tbsp. heavy cream
1 tsp. peppermint extract
Directions
- In a food processor, crush your candy canes with a few pulses.
- Line a 9×12 inch baking pan with aluminum, parchment or wax paper. (I used wax paper.)
- Melt half the white chocolate in a double-boiler, or the microwave in a glass bowl in 30 second increments. If microwaving, stir and return to microwave for another 30 seconds until fully melted. (I used the microwave..) Spread the white chocolate in the prepared pan. Sprinkle half of the peppermint pieces all over the chocolate. Chill in the refrigerator until firm. (I did so for about 20 minutes.)
- In a double boiler, bring water to a simmer. Place a heat-resistant bowl over the double boiler. Gently melt the dark chocolate with the cream and peppermint extract in the bowl. Stir until smooth and shiny. Be sure the bottom of your bowl DOES NOT touch the simmering water. (Again, you may also melt the dark chocolate, cream and peppermint extract in the microwave in a glass bowl. Check every 30 seconds and stir until fully melted.)
- Remove tray from refrigerator.
- Once dark chocolate is melted, remove from heat. Quickly spread chocolate onto the prepared baking sheet.
- Place in the refrigerator. Chill for 30 minutes.
- Melt the remaining white chocolate in microwave or using a double boiler.
- Remove tray from refrigerator.
- Pour melted white chocolate over cooled dark chocolate. Spread with a spatula. Sprinkle with remaining peppermint pieces.
- Place tray back in refrigerator for at least 20 more minutes. (I let it set for at least an hour.)
- Break into pieces and serve.
