Peppermint Bark

5 from 1 vote

This homemade peppermint bark is so simple but seriously divine. A layer of dark chocolate topped with white chocolate and flavored with peppermint and plenty of crushed candy canes!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 289kcal

Author: Alison

Ingredients

For the Dark Chocolate Layer

12 ounces Dark Chocolate (340g)
1 teaspoon Coconut Oil
½ teaspoon Peppermint Extract

For the White Chocolate Layer

12 ounces White Chocolate (340g)
2 teaspoons Coconut Oil
½ teaspoon Peppermint Extract
6 Candy Canes Crushed

For the Topping

6 Candy Canes Crushed

Instructions

Break up the dark chocolate and place it into a microwave safe bowl along with the coconut oil and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted. Then add in the peppermint extract and stir in. Pour the chocolate out over a parchment lined baking tray and spread out evenly. Leave it to start to set* (see notes).
Break up the white chocolate and place it into a microwave safe bowl along with the coconut oil. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted. Stir in the peppermint extract and then fold in the crushed candy canes. Gently spread this over the layer of dark chocolate and use the back of a spoon to smooth it out.
Add remaining crushed candy canes to the top of the white chocolate layer. Place into the fridge to set completely.
When it's set, press the tip of a knife into the chocolate to break it up into about 16 pieces and enjoy!

Video

Notes

The dark chocolate layer should be just starting to set but still wet on top when you add the white chocolate layer. If the dark chocolate has started to set on the top then the white layer won't stick to it properly and the layers will break apart. Rather err on the side of too soon rather than too late. If the white chocolate layer goes on too soon, then the worst that will happen is a bit of swirl, but as long as you're careful and very gentle in spreading the white chocolate on top, it should still be okay.
Use good quality chocolate for both layers. Melting chocolate chips isn't the best idea as the stabilizers in them can tend to make them grainy, or they may just not set properly. A brand like Lindt is a good one to use.
For the white chocolate, if you can't get something like Lindt, then just look for a white chocolate that has cocoa butter as one of the ingredients.
This will keep for up to 3 weeks in the fridge or 2 weeks at a cool room temperature. It will tend to get soft at room temperature so it's preferable to keep it in the fridge.

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