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Chocolate Peppermint Bark made with layers of melted white chocolate with a touch of peppermint, melted chocolate, and topped with crushed peppermint candy canes. This is the BEST Peppermint Bark Recipe! www.modernhoney.com

Chocolate Peppermint Bark

Chocolate Peppermint Bark made with layers of melted white chocolate with a touch of peppermint, melted chocolate, and topped with crushed peppermint candy canes.
Course Candy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24
Author Melissa Stadler, Modern Honey

Ingredients

  • 2 cups Semi-Sweet or Dark Chocolate high-quality*
  • 2 1/2 cups White Chocolate high-quality*
  • 1/4 teaspoon Peppermint Extract
  • 1/2 cup Crushed Candy Canes

  • *Notes:
  • High-quality makes a difference. I used Ghirardelli white melting wafers but you can use any high-quality white chocolate bar or chips. If using chips I would suggest Guittard or Ghirardelli. I used Callebaut semi-sweet chocolate but you can use Guittard, Ghirardelli, Trader Joe's Pound Plus Bars, or any high-quality chocolate bar.

Instructions

  1. To slowly melt the chocolate, use double-boiler method or microwave.
  2. If using a microwave, start with a heatproof bowl. Cook at only 50% power or use defrost setting. This ensures that it doesn't burn. Also, cook the semi-sweet chocolate in only 30-second increments, stirring well after each cooking interval. After chocolate is melted, stir in peppermint extract.
  3. Once chocolate is melted, pour on waxed paper or parchment paper lined baking sheet or pan. I use a small quarter baking sheet but you can use any type of baking pan, such as a 9-inch square pan.
  4. Chill the chocolate before pouring on white chocolate. Place in freezer for 10 minutes or refrigerator for about 15-20 minutes or until mostly set.
  5. Repeat with white chocolate. It is especially important to reduce the microwave power to reduce the heat with white chocolate as it can burn easily. Cook in 30-second increments, remove the bowl and vigorously stir the chocolate until it is completely melted. Repeat
  6. Pour melted white chocolate over top of chocolate and evenly spread. Top with crushed candy canes while the white chocolate is still melted. Place in freezer or refrigerator to set.
  7. Store completely covered in refrigerator or at room temperature. I prefer to keep mine in the refrigerator and take out just before serving or giving as a gift.
  8. Cut into squares or triangles with sharp knife ensuring to cut completely through all layers.