Easy Peppermint Bark with White Chocolate
This classic holiday confection combines a decadent layer of rich semi-sweet chocolate with a smooth, creamy layer of white chocolate, both infused with the refreshing essence of peppermint. Topped with a festive crunch of crushed candy canes, this elegant treat is perfect for gifting or serving on a holiday platter. Using high-quality cocoa butter ensures a superior melt-in-your-mouth texture that is far better than store-bought alternatives.
- Prep Time: 15
- Cook Time: 10
- Total Time: 145
- Yield: 16 servings 1x
- Category: breakfast
- Method: Double Boiler
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 ounces high-quality semi-sweet chocolate chips
12 ounces high-quality white chocolate chips
1 teaspoon pure peppermint extract
6 candy canes, crushed into medium-sized chunks
Instructions
Line a 9×9 inch baking pan with parchment paper with an overhang on the sides.
Melt the semi-sweet chocolate chips in a double boiler over medium-low heat until smooth.
Stir 1/2 teaspoon of peppermint extract into the melted dark chocolate.
Spread the dark chocolate evenly in the prepared pan and refrigerate for 20 minutes until firm.
Melt the white chocolate chips in a double boiler until smooth.
Stir the remaining 1/2 teaspoon of peppermint extract into the melted white chocolate.
Pour the white chocolate over the set dark layer and spread evenly with a spatula.
Immediately sprinkle the crushed candy canes over the top of the wet white chocolate.
Refrigerate for at least 2 hours until completely set.
Remove from the pan using the parchment handles and break into shards before serving.
Notes
Ensure all moisture is kept away from the melting chocolate to prevent seizing. Use pure peppermint extract for the best flavor. Store in an airtight container in a cool place or the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 22g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg