Tips for making peppermint bark
- Use good quality chocolates. The chocolate and white chocolate are the main ingredients here, so you want them to be top notch flavor! I always use Ghirardelli, and sometimes I even use a mix of semisweet and dark chocolates for the base layer.
- Chill the base chocolate layer. If you try to pour the white chocolate layer on top of the still not set chocolate layer, it’s going to be a mess.
- Crush your candy canes on top of a cutting board you don’t mind denting a little. If you’re brave enough to do it right on a counter top, power to you – but I like to do it on top of a cutting board that has some dents and dings over the years that I don’t mind adding to.
- Keep a close eye on your white chocolate, and stir constantly. White chocolate is more temperamental than other chocolates, and can seize up more easily if something goes awry. Stir constantly and make sure to remove from heat as soon as you see all the chocolate is almost completely melted. Give it a few stirs off heat and the rest will meld together nicely without beginning to get grainy.
- Add the candy canes, quick! You need to add the crushed candy canes before the white chocolate sets, so just be sure to have them ready to go once the white chocolate comes off the stove.
- Don’t stress about how you cut them. Seriously. Let all the pieces be different shapes and sizes. No one will care, I promise.
- Store in an airtight container. The fridge or the countertop is fine, but just be sure it’s covered.
A delectable combination of chocolate and white chocolate topped with peppermint and drizzled with dark chocolate.
- 16 ounces chocolate chips, dark or semisweet (divided)
- 1/4 teaspoon peppermint extract
- 20 ounces white chocolate chips
- 5 candy canes, crushed (about 1/2 cup)
- Line a baking sheet with parchment or wax paper and set it aside.
- Melt chocolate in a microwave safe bowl, stirring every 30 seconds until melted. Alternatively, you can melt using a double broiler, heating over low heat, stirring frequently until melted. Add peppermint extract and stir to combine.
- Pour onto prepared baking sheet, spreading using a spatula. You can have this layer be thick or thin – totally up to you. Just keep in mind that the thicker the bark ends up being, the harder it will be to cut apart. Place baking sheet in fridge to set and harden for at least 20 minutes, or in the freezer for 10 minutes.
- While the chocolate sets, place unwrapped candy canes in a plastic food storage bag. Place the bag of candy canes on a cutting board and use a rolling pin or mallet to crush them as much as possible. You’ll have a mix of chunks and peppermint dust, and that’s okay!
- Now melt the white chocolate the same way you did the chocolate (but I strongly recommend the double broiler method, stirring constantly). As soon as it’s completely melted, remove from heat.
- Take the baking sheet out of the fridge and pour the white chocolate on top of the chilled chocolate layer, spreading with a spatula.
- Sprinkle your crushed peppermint over the still-warm white chocolate layer, trying to distribute as evenly as possible.
- Place back into the fridge or freezer to set (about 30 more minutes). Once hard, take it out and cut or crack into pieces. You can break it into as many pieces as you want. Keep chilled until ready to serve, and enjoy!
Note: Number of servings depends on how it’s broken apart.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: peppermint bark, chocolate peppermint bark, christmas bark, williams sonoma peppermint bark