Peppermint Bark is so festive and so EASY! This recipe uses both peppermint extract and crushed candy canes to make it a very special holiday treat. It’s a great Christmas gift for teachers, neighbors and friends!
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Peppermint bark is such a traditional and essential Christmas treat. It’s also ridiculously easy to make in just minutes!
Ready for the big instructions? Ok, here you have it:
melt chocolate. Pour onto the baking sheet. Sprinkle with crushed candy canes. Chill until firm.
That’s it! I told you it was easy.
If you’re keen on tempering your chocolate, check out this tutorial by David Lebovitz. Tempering will make your chocolate look shiny and beautiful snap! if you break it apart or bite into it.
White or dark chocolate?
Peppermint bark goes great with white or dark chocolate. Choose your favorite or make batches of both!
In any case, use a chocolate that you enjoy eating. After all, it is the main ingredient!
Do you really want to go crazy? Attempt layering the white chocolate and dark chocolate!
If you decide to layer, make sure your white chocolate is made with cocoa butter. When made with palm oil or some other fat, it tends to separate from the dark chocolate layer once the chocolate has set.
It also helps if you add the top layer while the bottom layer isn’t completely cold and solid when you pour on the top layer.
The secret ingredient
Plain melted chocolate with crushed candy canes is wonderful, of course, but I also like to add a dash of peppermint extract to the melted chocolate before pouring it out. The extra kick of peppermint flavor makes this treat really special for the holidays.
How to break your bark into pieces
Once hardened, simply lift the rind off the baking sheet and break into pieces with your hands.
If you want a more consistent look, do the following: Wait until the chocolate is just beginning to set (it will hold your fingerprint if you press down but won’t get your finger wet). Use a paring knife or chef’s knife to gently score the top of the rind into even squares or rectangles. Let the chocolate cool completely, then break it apart along the score line.
How to store peppermint bark
Peppermint bark will keep for weeks when stored in an airtight container at room temperature. This makes it a great gift idea around the holidays – make a big batch in early December and grab what you need for easy gifts for teachers, neighbors and friends.
In case you get tired of eating peppermint bark straight out of the cookie jar, try slicing it up and making these peppermint bark cookies or sprinkle over a batch of brownies!
Looking for more holiday treats?
- Christmas firecracker
- English toffee
- chocolate truffle
- candied walnuts
- peanut brittle
peppermint bark
ingredients
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5 regular sized candy canes or about 15 mini candy canes
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12 ounces white chocolate or dark chocolate (crisps, waffles, or shredded candy bars)
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1/2 teaspoon peppermint extract
method
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Prepare a tray for the bark
Line a baking sheet with a silicone baking mat or with wax paper and set aside.
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Break mints into small pieces
Break open the candy canes with your hands first, then place in a ziplock bag. Place this ziplock bag inside a second ziplock bag (the first one tends to rip when you start crushing the candy).
Place the bag on a cutting board and pound the candy canes with a kitchen mallet, meat mallet, or mallet. You want chunky chunks for sprinkling on the chocolate, about the size of peas or slightly larger; Don’t grind them into too fine a powder.
Transfer the mashed candy canes to a bowl.
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melt chocolate
Place the chocolate in a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir occasionally with a heatproof spatula until chocolate is completely melted.
Alternatively, you can melt the chocolate in the microwave in 30-second batches. Stop the microwave when you only see a few small pieces of chocolate. Stir until these lumps are completely melted.
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Stir the peppermint extract into the chocolate
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Distribute the chocolate
Pour the chocolate onto the baking sheet and spread it as thin or thick as you like using a spatula (an offset spatula works particularly well).
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Sprinkle with candy canes
Scatter the mints over the chocolate and press down lightly with your hands.
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Freeze until set
Place in the freezer for 5 minutes or until set. Break into pieces and serve, or refrigerate in an airtight container for up to 1 month.
