Homemade Peppermint Bark

Peppermint bark is the quintessential chocolate treat at Christmas time and homemade peppermint bark is among the easiest confections on earth to make. All it needs is to melt dark and semi-sweet chocolate on a baking sheet, let it set in the refrigerator, and then top it with melted white chocolate and crushed candy canes. The contrast of the dark and white chocolate and the pop of peppermint are the perfect combination of flavors and a festive contrast of colors!

Not all peppermint barks are created equal. Store bought ones are fine, but homemade peppermint barks are the best. A good quality chocolate, like Ghirardelli, Lindt, Valrhona or Callebaut will make a huge difference. This is very important especially for the white chocolate. Chocolate chips and white chocolate baking morsels contain stabilizers which prevent them from melting properly. So, you should splurge and get the best quality chocolate you can find for this recipe.

As my children continue to have free baking reign in the kitchen this whole week leading to Christmas, they are turning out trays of delicious cookies and confections each day. This chocolate bark is my youngest son’s favorite, so he took the lead in making it.  I am grateful they are so involved with baking (and thankfully cleanup as well), as this frees some time for me, which I am happy to spend styling and photographing their creations!

Homemade Peppermint Bark

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Dark and white chocolate layered bark flavored with peppermint and crushed candy canes.

Author: Marilena Leavitt

Recipe type: Holiday Candy

Serves: Makes 2.5 lbs. bark

Ingredients

• 16 oz. bittersweet chocolate, chopped
• 8 oz. semisweet chocolate, chopped
• 8 oz. white chocolate, chopped
• ½ tsp. peppermint extract
• 1½ cups peppermint candy canes, broken into chunks

Instructions

1. Preheat oven to 250°F.
2. Place the bittersweet and semisweet chocolate in a zip-top plastic bag and with a rolling pin or mallet lightly break it up in smaller pieces.
3. Line a large baking sheet with parchment paper.
4. Spread the chopped bittersweet and semisweet chocolate chips in an even layer on the parchment paper. Place in the oven until almost melted, 5 minutes. Remove from oven. With an offset spatula or a knife smooth the melted chocolate and spread it evenly, leaving 1” clear around it. Place the pan in the refrigerator.
5. Place a small heatproof bowl (glass or metal) over a saucepan, so there are no gaps between the bowl and the rim of the pan. Add some water to the saucepan, making sure it doesn’t touch the bottom of the bowl. Bring the water to a gentle and constant simmer. Add the chopped white chocolate to the bowl and stir with a spatula until it is smooth and melted. Remove bowl from the pot, add peppermint extract and stir until chocolate is smooth and completely melted.
6. Remove the now hardened chocolate from the refrigerator and pour melted white chocolate over it. Working quickly, spread evenly to cover. Sprinkle the crushed candy canes over the top. With your hands press it gently into the white chocolate.
7. Place the pan back in the refrigerator until the bark is firm. Lift the parchment paper with the bark out of the pan. Place on a cutting board. With the help of a chef’s knife, break the bark into pieces and enjoy!

Notes

You can wrap pieces of the bark in cellophane bags, tie them with some ribbon, add a handwritten label and you have the perfect homemade gift.

Storage: Place the bark in an airtight container and store at room temperature for 10 days or in the refrigerator for a month.

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