Peppermint Bark
This elegant two-layered peppermint bark with a dark chocolate base and creamy white chocolate top is the quintessential Christmas candy that everyone looks forward to every year. It makes a wonderful homemade gift when packaged in a festive tin or cellophane bag.
A stunning two-layer peppermint bark made with dark and white chocolate and crushed candy canes.
Nutrition per serving
Ingredients
Base Layer
Top Layer
Flavoring
Topping
Finishing
Instructions
Melt and Spread Dark Chocolate
Line a large rimmed baking sheet with parchment paper. Melt dark chocolate chips with the coconut oil in a heatproof bowl set over barely simmering water, stirring until completely smooth. Pour onto the parchment and spread into an even thin layer.
Chill the Base Layer
Place the baking sheet in the refrigerator for 15 to 20 minutes until the dark chocolate layer is completely firm and set. Do not rush this step as the top layer will mix with the base if it is not fully hardened.
Add the White Chocolate Layer
Melt white chocolate chips in a clean heatproof bowl using the same double boiler method. Stir in the peppermint extract. Pour over the set dark chocolate layer and gently spread to cover evenly without disturbing the base.
Top and Set
Immediately scatter the crushed candy canes all over the white chocolate surface and sprinkle with flaky sea salt. Gently press the pieces in slightly. Refrigerate for at least 30 minutes until fully set, then break into irregular pieces.
Substitutions
Common mistakes
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