Peppermint Bark is one of the easiest and most delicious holiday treats around. Layers of white and dark chocolate sprinkled with crushed candy canes.
I am obsessed with peppermint bark. Like truly obsessed. It haunts my dreams and I crave it year-round. It’s so creamy and indulgent and heralds the start of the holiday baking season. If you need an easy and speedy (sweet) appetizer, dessert for holiday parties or gifting, look no further. This is delicious and simple.
When the bark is fully finished and you’re ready to break it up, beware of projectile candy cane chunks. They fly through the air (with the greatest of ease) and attach themselves to most surfaces. I walked around with two small chunks of candy cane on the front of my shirt like peppermint dingleberries for an hour.
Peppermint bark will keep in an air-tight container at room temperature (as long as the room isn’t too warm) for weeks and weeks. I have to keep mine behind a 14-foot barbed wire fence because I will destroy it in a heartbeat. Since it stores well, you can make it now and be ready to roll once the holiday season starts hitting full stride. Keep a few servings of peppermint bark in mason jars for easy grab and go gifts. Slap a bow on that jar and you’re out the door in 30 seconds with the perfect hostess or thank you gift.
- 16 oz dark dark, or milk chocolate (I use the one-pound plus bar from Trader Joes)
- 1 tsp peppermint extract
- 15 oz white chocolate chips
- 3 regular-sized candy canes
In a double boiler over lowish heat, melt chocolate. Once it has melted, add a splash of peppermint extract, stir, and pour over a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 15 minutes.
Place candy canes in a Ziploc bag, and crush with a heavy cutting board, rolling pin, or another heavy object.
While the chocolate is in the freezer, clean the double boiler and add white chocolate chips. White chocolate is a notoriously finicky item to melt. You don't want to stir it constantly, or it becomes a pasty lump. Wait until the chocolate is super shiny, and then give it a few gentle stirs.
Pour the white chocolate over the chocolate that has been frozen. You may need to spread it a bit with a silicone spatula.
Sprinkle with crushed candy canes, and pop it back in the freezer for 30 minutes.
Remove from the freezer, and with clean dry hands, start to break it into chunks. The crushed candy canes can be rough on your hands, so take it easy and beware.