Peppermint Bark
Two-layer dark-and-white chocolate peppermint bark with crushed candy canes—no-bake Christmas candy tin favorite. Melt gently so chocolate stays smooth; set until firm.
🛒Ingredients
- 12 ounces semisweet or dark chocolate, chopped
- 12 ounces white chocolate, chopped
- 1/2 teaspoon peppermint extract (optional, for dark layer)
- 6–8 candy canes, crushed (about 3/4 cup)
- Pinch flaky salt (optional)
🔧Kitchen Tools Needed
- Baking sheet
- Parchment
- Microwave-safe bowls
- Spatula
📝Instructions
- 1
Line a baking sheet with parchment.
- 2
Melt dark chocolate in a microwave in 20–30 second bursts, stirring until smooth (or use a double boiler). Stir in peppermint extract if using. Spread into a 1/4-inch rectangle on parchment. Chill 10–15 minutes until just set but not rock hard.
- 3
Melt white chocolate the same way until smooth. Spread evenly over the dark layer. Immediately sprinkle crushed candy canes and a pinch of flaky salt.
- 4
Chill 30–45 minutes until fully firm. Break into shards.
- 5
Store airtight in a cool place up to 2 weeks (refrigerate if kitchen is warm).
🥗Nutrition Information
⚡Calories per serving: 160
🏷️Recipe Tags
❓Frequently Asked Questions
White chocolate seized?
Keep water away; melt low and slow. Stir in a teaspoon of neutral oil to loosen if needed.
Layers separate?
Spread white chocolate before dark is fully hardened so they bond.
Gift packaging?
Layer shards between parchment in tins; keep cool.
Food safety?
Use clean utensils; store cool and dry; discard if chocolate smells off or blooms heavily after long storage.
