I’ve really been loving the peppermint and chocolate combination this holiday season after I made these cookies for Hadley’s Christmas pageant at preschool. I’m kind of in denial that Christmas is over so I’m still making a couple straggler holiday recipes that I really wanted to do, including this peppermint bark recipe.
I really like bark recipes. They’re simple, but still have a big impact. This recipe would make a great hostess gift for a new year’s party or just to that friend that you really don’t know what to get them for Christmas (and time really has run out!).
We had Trevor’s brother Spencer and his wife, Kelly, over for dinner the other night. We did the easy make-your-own fajita bar, and this bark was an easy holiday dessert. Plus, you don’t really need a lot to get the sweetness after dinner that I seem to be craving from now until eternity.
Read on for the recipe.
- 12 oz. high quality white chocolate, broken into pieces and divided*
- 6 oz. high quality semi-sweet chocolate, broken into pieces*
- 1 and 1/2 tsp. vegetable or canola oil
- 1/2 tsp. peppermint extract, divided
- 3 candy canes, crushed (I used 9 mini ones instead)
- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.
- Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small glass bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl with the spatula to avoid scorching. Once melted, stir in 1/4 tsp. peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 20 minutes or the freezer for 15 minutes; or until completely set.
- Place the semi-sweet chocolate and 1/2 teaspoon of oil into a smaller glass bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl with the spatula to avoid scorching. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the hardened white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 20 minutes or the freezer for 15 minutes; or until completely set. Once hardened, remove from the refrigerator.
- Place the remaining white chocolate and 1/2 tsp. oil in a small glass bowl and melt according to the previous directions. Pour over the hardened bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes. I crushed the candy canes by placing them in a plastic bag and smashing them with a rolling pin. You want them pretty fine in texture.
- Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the foil or parchment. Break into pieces as large or as small as you want. Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.