Peppermint Bark

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Peppermint bark is a yummy holiday treat that’s easy to make at home. You only need five simple ingredients to create this festive candy: white chocolate, coconut oil, peppermint extract, semisweet chocolate, and candy canes. It’s a fun project you can do with kids or friends to get into the holiday spirit.

The recipe involves layering melted white and dark chocolate with a sprinkle of crushed candy canes on top. You’ll love how the sweet chocolate flavors mix with the cool peppermint taste. Plus, the red and white colors look so pretty on a holiday dessert tray or packaged up as a homemade gift.

Exact Ingredients List

Here’s what you’ll need to make this yummy peppermint bark:

• 12 ounces (340 grams) white chocolate
• 6 ounces (170 grams) semisweet chocolate
• 3/4 teaspoon (4 grams) coconut oil
• 1/2 teaspoon (2 grams) peppermint extract
• 3 candy canes (84 grams)

The recipe is easy to double or triple if you want to make more. Just multiply each ingredient amount by 2 or 3.

You’ll also need a few tools:

• Small baking sheet
• Parchment paper
• Microwave-safe bowl
• Spatula
• Refrigerator
• Ziplock bag
• Rolling pin (for crushing candy canes)

With these simple ingredients and tools, you’ll be ready to create a delicious holiday treat!

Instructions

Prep: Line a small baking sheet with parchment paper. Set aside for now.

Melt the White Chocolate: Place 12 ounces of white chocolate and ½ teaspoon of coconut oil in a microwave-safe bowl and heat, stirring every 30 seconds until melted. Stir in ¼ teaspoon peppermint extract.

Set the White Chocolate: Pour half of the white chocolate mixture into the prepared baking dish, and smooth it into an even layer with a spatula. Place in the refrigerator for 10-15 minutes or until almost completely set.

Melt the Semisweet Chocolate: Place 6 ounces of semisweet chocolate and the remaining ¼ teaspoon of coconut oil in a heat-proof bowl, and heat, stirring every 30 seconds until melted. Stir in ¼ teaspoon of peppermint extract.

Layer the Chocolate: Pour the semi-sweet chocolate over the white chocolate and smooth it into an even thin layer. Refrigerate for another 10-15 minutes or until almost set.

Make the Candy Cane Layer: While the chocolate is setting up, crush 3 candy canes by placing them in a Ziplock bag and using a rolling pin to break them up. Re-melt the remaining white chocolate if needed. Pour over the semisweet chocolate and smooth into an even layer. Top with a generous sprinkle of the crushed candy canes.

Break into Pieces: Refrigerate for at least another 30 minutes or until the bark is completely set. Once set, remove from the pan and peel off the parchment paper. Slice or break into pieces as small or as large as you’d like.

Possible Substitutes List & Recipe Variations

You can easily change up this peppermint bark recipe to suit your taste or what you have on hand. Here are some tasty options:

Chocolate Swaps:

• Use milk chocolate instead of semisweet
• Try dark chocolate for a richer flavor
• Swap white chocolate for almond bark

Oil Alternatives:

• Replace coconut oil with vegetable oil
• Use shortening as a substitute

Peppermint Variations:

• Skip the extract and rely on candy canes for flavor
• Use crushed starlight mints instead of candy canes
• Try spearmint extract for a different minty taste

Fun Add-ins:

• Sprinkle in some crushed Oreos
• Mix in chopped nuts like almonds or pecans
• Add colorful sprinkles for a festive touch

Want to make it extra special? Drizzle some melted chocolate over the top in fun patterns. You can also try different pan sizes to change the thickness of your bark.

Remember, you can easily double or triple the recipe if you’re making treats for a crowd. Just adjust the ingredient amounts using the handy 1x, 2x, 3x buttons in the recipe card.

Tips, Tricks & Storing

To make perfect peppermint bark, use good quality chocolate. It melts better and tastes richer. Break your candy canes into small pieces for easier eating.

When melting chocolate, be careful not to overheat it. Stir often and remove from heat as soon as it’s smooth. This prevents burning.

For clean cuts, use a sharp knife dipped in hot water between slices. You can also break the bark into rustic pieces with your hands.

Here are some storage tips:

• Keep in an airtight container
• Store at room temperature for up to 2 weeks
• Refrigerate for up to 3 weeks
• Avoid heat sources to prevent melting

Try adding crushed nuts or different flavored extracts for variety. Peppermint bark makes a great gift – wrap pieces in cellophane bags with pretty ribbons.

Remember to let each layer set before adding the next. This creates distinct layers and prevents mixing. Have fun making your festive treat!