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Diagonal view of peppermint bark, made with a layer of semisweet chocolate, white chocolate and crushed candy cane on a round light colored wooden cutting board with a sprig of fresh rosemary in soft focus in the background, all resting on a white stone surface.

Peppermint Bark

Becky
Decadent layers of chocolate with a minty crunch, this simple no bake dessert is visually stunning on your holiday table and packages up beautifully as a gourmet gift item.
5 from 1 vote
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Prep Time 15 minutes
Additional Time 25 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 15
Calories 279 kcal

Equipment

Double boiler
Double boiler
Sheet pan
Sheet pan

Ingredients
  

  • 12 ounces of semisweet chocolate chips or baking bars
  • 14 ounces of white chocolate chips or baking bars
  • 3 ounces of candy canes
  • 2 teaspoons avocado oil if melting chocolate on stovetop

Instructions
 

Step one: Melt semisweet chocolate to make the bottom layer.

  • On the Stovetop: Heat a double boiler over medium heat on the stove top. Once heated, add one teaspoon of avocado oil to the pan of a double boiler and remove from heat. Add 12 ounces of semisweet chocolate to heated pan and stir, folding and mixing gently until chocolate is melted. Place back onto low heat as needed until chocolate is melted and smooth. Do not overheat chocolate. Heat low and slow to avoid scorching
  • In the Microwave: Add 12 ounces semisweet chocolate chips to a microwave safe bowl and heat at 500 watts for 30 seconds. Stir and heat for another 25 seconds. Remove before all of the chocolate chips are fully melted to avoid scorching chocolate. Once removed continue to stir until chocolate is smooth. 
  • Spread the Chocolate. Pour melted semisweet chocolate onto a sheet pan or into a baking dish lined with parchment paper or aluminum foil. Using a rubber spatula spread evenly forming a 9” x 14” rectangle that is approximately ⅛ of an inch or 0.3 cm thick.
  • Place in the freezer to chill for 10-15 minutes until almost set, or chill in the refrigerator for 25 minutes or until almost set. 

Step Two: Make the top layer

  • If your bottom layer of semisweet is fully chilled allow it to sit at room temperature for approximately 5 minutes before layering on melted white chocolate. This will allow the two layers to bind. 
  • Melt White Chocolate: 
  • Repeat the above stovetop and microwave instructions. When microwaving your white chocolate use 20 second bursts, checking and stirring every 20 seconds, as white chocolate can scorch easily.
  • Allow the white chocolate to cool for a moment, stirring to release heat, then pour onto the semisweet chocolate layer and spread evenly with a spatula to cover the bottom layer.
  • Immediately sprinkle crunched candy cane pieces evenly over the white chocolate layer, gently pressing them into the chocolate with the back of a spoon. 
  • Place into refrigerator or freezer until chilled. Break into pieces and arrange on a plate or platter. Garnish with sprigs of fresh green herbs or as desired.

Notes

Remove full size candy canes from their wrappers before crushing. To contain the pieces, place the unwrapped candy canes into a Ziploc bag and crush using a kitchen mallet or rolling pin.
Heat low and slow to avoid scorching your chocolate. Remove your chocolate from microwave before all of the pieces are fully melted and stir until smooth.
If fully chilled, allow your semisweet layer to soften for 5-7 minutes at room temperature before spreading on your melted white chocolate. to allow the layers to "bind." Timing is key in this step.
Use good quality chocolate. Good quality ingredients will melt and spread evenly, resulting in an easy to make and visually appealing chocolate bark. You can use chocolate bars (broken into pieces), chocolate chips, or chocolate wafers for this recipe. We like Ghirardelli chocolate and Trader Joe's also has good quality semisweet chocolate.
How to break Peppermint Bark into pieces: If your chocolate bark is fully chilled, hold a chef's knife or paring knife perpendicular to your Peppermint Bark slab. Place the tip on the surface of the chocolate and press firmly to "split" the chocolate, creating a piece. Continue this process, with the knife held vertically and pressing the tip firmly into the slab, moving along the slab, creating pieces approximately 2-3 inches in size.

Nutrition

Serving: 1Calories: 279kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 6mgSodium: 28mgFiber: 1gSugar: 32g
Tried this recipe?Let us know how it was!