Peppermint Bark

Peppermint bark is an easy, four ingredient recipe to make for the holiday season. Layers of white and dark chocolate are topped with crushed candy canes. Have a batch ready in less than an hour!

Prep Time 10

Chilling time 20

Total Time 30

Servings pieces

Author Heather

Ingredients

10 ounces dark chocolate melting wafers
10 ounces white chocolate melting wafers
½ teaspoon peppermint extract or peppermint oil
3 candy canes crushed

Instructions

Line a 13x18 baking sheet with parchment paper and set aside.
In a microwave safe bowl, add dark chocolate melting wafers. Microwave in 30 second increments, stirring each time, until melted.
Spread dark chocolate onto your parchment lined baking sheet in a 12-14 inch oval. Allow chocolate to mostly set while you melt the white chocolate.
In a separate microwave safe bowl, add white chocolate melting wafers. Microwave in 30 second increments, stirring each time, until melted.
Add peppermint extract to white chocolate and stir to combine.
Pour white chocolate over solidified dark chocolate and spread into an even layer. Immediately top with crushed candy cane pieces.
Transfer to the refrigerator to harden for 10-15 minutes.
Slice into pieces with a sharp knife and store at room temperature.

Notes

Storage: Candy bark will keep for up to 2 weeks at room temperature in a tightly sealed container, or up to 6 months in the freezer.
Why melting wafers? Melting wafers are meant for melting and easy home candy making. They solidify with a shiny finish and candy bar 'snap'. You can also add extract without concern of the chocolate seizing.
Can I use chocolate chips? Chocolate chip bark will taste just as good, but will have a softer texture and dull finish. Peppermint extract (any flavoring with water or alcohol) will cause chocolate chips to seize up. If you decide to use chocolate chips, omit the extract or use an oil-based flavoring instead.

Nutrition