Peppermint bark is a great holiday gift that you can make at home. This recipe layers smooth semisweet and white chocolate with crushed peppermint candies for a delicious contrast in texture and minty flavor in every bite!
Ingredients
- 8 ounces high-quality semisweet chocolate , broken into pieces
- 2 teaspoons canola oil , divided
- 0.5 teaspoons peppermint extract , divided
- 8 ounces high-quality white chocolate , broken into pieces
- 25 peppermints candies , crushed, divided
Instructions
-
1
Lightly grease a 9-inch square pan. Line the pan with waxed paper, smoothing out any wrinkles.
-
2
Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
-
3
Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
-
4
Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
-
5
Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
-
6
Remove from the pan and break into small pieces to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Sukiyaki
Serve this simple Japanese beef sukiyakistir-fry recipe over thin Japanese noodles or rice, if desired.
Hawaiian Chicken Pineapple Kabobs
This Hawaiian chicken pineapple kabobs recipe makes tender, sweet, and delicious kabobs. They're easy to make and require only a few ingredients.
Christmas Cheesecake Bars
These Christmas cheesecake bars feature a sprinkle-filled shortbread crust and crumb topping with a luscious creamy cheesecake filling between, and will surely be a hit at your next holiday get-together. Make sure to give the bars at least 4 hours in the fridge before serving. To serve them for another holiday, consider changing the color of sprinkles you use.