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Peppermint Bark

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A festive treat that combines silky chocolate with bright peppermint crunch, perfect for holiday gifting and cookie exchanges.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 75 minutes
  • Yield: 24 pieces 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 12 ounces white chocolate, coarsely chopped and divided
  • 6 ounces semi-sweet or bittersweet chocolate, coarsely chopped
  • 1 and 1/2 teaspoons vegetable oil or coconut oil, divided
  • 1/2 teaspoon peppermint extract, divided
  • 2–3 regular-size candy canes, crushed

Instructions

  1. Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil. Set aside.
  2. Melt 6 ounces of white chocolate with 1/2 teaspoon of oil in a microwave in 20-second increments, stirring until smooth. Stir in 1/4 teaspoon peppermint extract, pour into the pan, and spread evenly. Refrigerate for 10 to 15 minutes until almost set.
  3. Melt the semi-sweet chocolate with the remaining 1/2 teaspoon of oil, then stir in the remaining 1/4 teaspoon peppermint extract. Pour over the white chocolate layer and spread evenly. Refrigerate for another 10 to 15 minutes.
  4. Melt the remaining 6 ounces of white chocolate with the last 1/2 teaspoon of oil. Pour over the previous layers and spread evenly. Sprinkle with crushed candy canes.
  5. Refrigerate until completely set, about 1 hour. Cut or break into pieces. Store in an airtight container in the refrigerator for up to 3 weeks.

Notes

For neat pieces, use a warm knife wiped dry before cutting. For rustic pieces, break by hand.

Nutrition

Find it online: https://daytasty.com/peppermint-bark/