Peppermint Bark
A festive delight featuring rich layers of semisweet and white chocolate topped with crunchy peppermint bits.
Ingredients
Chocolate Layers
- 12 oz semisweet chocolate, chopped This rich, dark chocolate serves as the base.
- 12 oz white chocolate, chopped Creamy and sweet, this layer offers a smooth texture.
Flavoring and Toppings
- 1/2 tsp peppermint extract Infuses the bark with refreshing flavor.
- 8 pieces candy canes, crushed Adds a delightful crunch and peppermint flavor.
Instructions
Preparation
- Line a 13" x 18" baking sheet with parchment paper.
- Fill a large pot with about 3 inches of water and bring to a gentle simmer over medium heat.
- Reduce heat to low, place a large heatproof bowl on top, ensuring it doesn't touch the water.
- Add the semisweet chocolate to the bowl and stir occasionally until melted.
- Stir in the peppermint extract.
- Pour the melted semisweet chocolate into the prepared baking sheet and spread evenly.
- Refrigerate until the semisweet layer is set, about 20 minutes.
- In the same pot, add white chocolate to another bowl and stir until smooth.
- Pour the white chocolate over the semisweet layer and top with crushed candy canes.
- Press the candy cane bits gently into the white chocolate.
- Refrigerate again until completely set for another 20 minutes.
- Remove from fridge and cut into pieces.
Notes
Use high-quality chocolate and ensure bowls are dry to avoid chocolate seizing. Don't rush the cooling time to ensure clean cuts.