Peppermint Bark Recipe

Kick the holidays up a notch with a quick homemade Peppermint Bark made easy in the microwave with just four ingredients.

Course Dessert

Cuisine American

Keyword homemade peppermint bark, how to make peppermint bark, peppermint bark candy

Prep Time 10

Cook Time 10

Servings servings

Calories 279kcal

Author Beth Pierce

Ingredients

18 ounces quality white chocolate chips
12 ounces quality semi-sweet chocolate chips
¾ teaspoon peppermint extract
5 candy canes crushed 6 inches long ¼ inch thick

Instructions

Cover an 8x11-inch baking sheet with parchment paper or aluminum foil.
Add 9 ounces of white chocolate to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm. Stir in 1/4 teaspoon of peppermint extract. Pour the melted white chocolate onto the parchment paper and quickly spread it evenly using an offset spatula. Place the baking sheet in the fridge for 10 minutes.
Melt the semisweet chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm. Stir in 1/4 teaspoon of peppermint extract. Pour the melted semisweet chocolate over the white chocolate and quickly spread it evenly using an offset spatula. Do not overwork the chocolate. Place the baking sheet in the fridge for 10 minutes.
Add the remaining 9 ounces of white chocolate to a microwave-safe bowl. Melt the white chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl no longer feels warm. Stir in 1/4 teaspoon of peppermint extract. Pour the melted white chocolate on top of the semisweet chocolate and quickly spread it evenly using an offset spatula. Do not overwork it. Quickly sprinkle the top with the crushed candy canes. Chill for 10 minutes or until set.
Break the candy into small pieces or lift it out of the baking sheet using the parchment paper and place it on a cutting board and cut with a sharp knife.

Notes

Chocolate is the star of the show here. Use good quality chocolate like Ghirardelli or Guittard.
This recipe moves very quickly so have everything set out and ready to go.
Melt the chocolate in the microwave at 50% power for 30-second intervals stirring between each interval until the bowl is no longer feels warm.
Everything must be completely dry. Even one drop of water can cause the chocolate to seize.
Work quickly when spreading the chocolate and don't overwork it as you don't want the chocolate layers to run together.
Refrigerate each layer for 10 minutes or just until set. Don't refrigerate any more than is necessary to set it.
Store the candy in an airtight container at room temperate for up to 2 weeks.
I do not recommend freezing it as I find that chocolate does not do well with extreme temperature changes.

Nutrition