The Best Peppermint Bark
Equipment
- Double boiler
- 8×8 or 9×9 baking pan
- Rolling pin or meat tenderizer
- small offset spatula
Ingredients
- 10-12 ounces dark chocolate, coarsely chopped. ***Chips not recommended…see note
- 6-8 ounces white chocolate, , coarsely chopped ***chips not recommended
- 1 tsp vegetable oil, divided
- 1/2 tsp peppermint extract, divided
- 3-4 regular sized candy canes, unwrapped and crushed
Instructions
Prepare the pan:
- Cut 2 strips of 8×16 inches of either parchment paper or aluminum foil and line the bottom and sides of an 8-inch square baking pan, allowing for overhang. This will help to lift the peppermint bark out easily when it's done.
Bottom dark chocolate layer:
- Lightly simmer a pot of water and in a heatproof bowl sitting over the simmering water, add the dark chocolate, 1/2 tsp vegetable oil and 1/4 tsp peppermint extract.
- Melt the chocolate and stir until glossy and smooth. Don't overheat it. As soon as it's melted and glossy, remove from heat.
- Pour the dark chocolate into the prepared baking pan and spread into a smooth layer with an offset spatula or spoon. Gently shake the pan on the counter top to get it smooth..
- Place the baking pan in the refrigerator for 10-15 minutes to cool down. Don't let it completely harden because this will cause the layers to separate.
Top white chocolate layer:
- In a clean, heatproof bowl, add the white chocolate, 1/2 tsp vegetable oil and 1/4 tsp of peppermint extract. Place the bowl over lightly simmering water and stir until melted, smooth and glossy. Remove from heat as soon as the white chocolate is melted and smooth. Don't overheat it.
- Remove the baking pan with the cooled dark chocolate from the refrigerator and pour the white chocolate over the dark chocolate layer.
- Smooth out the white chocolate with an offset spatula or spoon, taking care to not mix in the white chocolate with the dark chocolate.
Crush candy canes:
- Place candy canes in a large ziplock bag and smash the candy canes with a rolling pin or a meat tenderizer until crushed.
- Sprinkle the crushed candy canes over the still warm white chocolate layer evenly, then return the baking pan to the refrigerator.
- Allow the peppermint bark to completely cool until set – about 1 hour.
- When the peppermint bark is set, cut the peppermint bark into 16, 2-inch squares. Store the peppermint bark in an airtight container in the refrigerator for up to 3 weeks.
Notes
Please use the best quality dark chocolate and white chocolate that you can. Excellent chocolate makes excellent peppermint bark.
Note ***Chocolate chips (both dark chocolate and white chocolate) are not recommended because chips contain emulsifying agents that won’t allow the peppermint bark to set up properly.
Nutrition
Calories: 206kcalCarbohydrates: 18gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 4mgSodium: 17mgPotassium: 193mgFiber: 2gSugar: 13gVitamin A: 13IUVitamin C: 0.1mgCalcium: 44mgIron: 3mg
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