Peppermint Bark Recipe
Make peppermint bark with dark chocolate, white chocolate and alcohol-free peppermint candy. Learn how to melt, bond and set the layers.
Servings 32 pieces
Calories 88kcal
Equipment
- 8x8-inch square baking pan
- Parchment paper
- Microwave-safe glass bowl
- Rubber spatula
- Offset spatula
Ingredients
Chocolate
- 8 ounces dark chocolate 60% cacao
- 8 ounces white chocolate containing cocoa butter
- 1/2 teaspoon alcohol-free peppermint extract
- 1/3 cup candy canes crushed
Instructions
- Line an 8x8-inch square baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
- Place the chopped dark chocolate in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring thoroughly with a rubber spatula between each heat cycle, until the chocolate is completely smooth and melted.
- Pour the melted dark chocolate into the prepared pan. Use an offset spatula to spread it into an even layer, reaching all the corners.
- Let the dark chocolate layer sit at room temperature for approximately 15 to 20 minutes. It should be 'tacky' to the touch—firm enough to support the next layer but not completely hardened—to ensure the layers bond together.
- Place the chopped white chocolate in a separate microwave-safe bowl. Microwave in 20-second intervals, stirring frequently, as white chocolate is more prone to scorching than dark chocolate. Stop as soon as it is smooth.
- Stir the alcohol-free peppermint extract and 2 tablespoons of the crushed candy canes into the melted white chocolate until well combined.
- Carefully pour the white chocolate mixture over the tacky dark chocolate layer. Spread it gently with a clean spatula to avoid swirling the two layers together.
- Immediately sprinkle the remaining crushed candy canes over the top, pressing them very lightly with your fingertips to ensure they adhere to the chocolate.
- Allow the bark to set completely at room temperature in a cool, dry place for at least 3 hours. Avoid refrigerating, as the moisture can cause the chocolate to bloom or the layers to separate.
- Once fully hardened, lift the bark out of the pan using the parchment paper. Break by hand or cut with a sharp knife into approximately 32 pieces.
Notes
Nutritional information:
- Calories: 88
- Protein: 1g
- Carbohydrates: 9g
- Fat: 6g
- Saturated fat: 4g
- Cholesterol: 0mg
- Sodium: 6mg
- Potassium: 32mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 0 IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 0.5mg