Homemade Peppermint Bark
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Homemade Peppermint Bark is a dessert recipe on Avoteb. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 12 ounces bittersweet or semisweet chocolate bars, finely chopped
- 12 ounces white chocolate bars, finely chopped
- 1/2 teaspoon peppermint extract, divided
- 3/4 cup crushed candy canes (about 5 regular-size canes)
- flaky sea salt (optional)
Method
Prepare the pan. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for straightforward lifting.
Melt the bittersweet chocolate. Tip in the chopped bittersweet chocolate to a heatproof bowl. Microwave in 20–30 second intervals, stirring between each, until just melted and smooth. Stir in ¼ teaspoon peppermint extract. (Chocolate should be smooth, glossy, and pourable — not hot. If it feels hot to the touch, let it cool for 2–3 minutes.)
Spread the bittersweet layer. Tip the chocolate into the prepared pan and spread it into an even ¼-inch layer.
Let the layer set. Allow the chocolate to set until the edges are firm and the center looks matte (no longer shiny) and soft but not liquid. For best results, rest at room temperature for 10–15 minutes, then refrigerate 3–5 minutes. Or refrigerate 12–15 minutes straight. Do not add the next layer if the center is still glossy.
Melt the white chocolate. Tip in the chopped white chocolate to a clean bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Stir in the remaining ¼ teaspoon peppermint extract. Let cool to “body temperature” (just slightly warm) for 3–5 minutes, stirring every 30 seconds.
Tip in the white chocolate layer. Slowly pour the white chocolate over the center of the bittersweet layer. Gently spread outward with an offset spatula without disturbing the layer below. If the spatula begins to pick up dark chocolate, stop spreading and switch to pouring-only.
Tip in the candy canes. Immediately sprinkle the crushed candy canes evenly over the white chocolate and press lightly to adhere. Follow with a light sprinkling of sea salt if desired.
Chill to set. Refrigerate for 20–25 minutes, or until completely firm.
Slice or break. Lift the bark from the pan and rest at room temperature for 15–20 minutes. Slice into pieces using a chef’s knife (pressing straight down).
Store at cool room temperature for 1–2 weeks or in the refrigerator for up to 3 weeks.
