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Easy Homemade Peppermint Bark with Dark and White Chocolate

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Thin layers of dark and white chocolate with crunchy candy cane pieces and a cool peppermint tingle. This easy recipe recreates the unforgettable flavor of a beloved chocolate shop’s signature treat.

Ingredients

Scale
  • 12 ounces dark chocolate (60-70% cocoa), chopped
  • 12 ounces white chocolate, chopped
  • 1/2 teaspoon peppermint extract, divided
  • 6–8 large candy canes (about 1 cup crushed)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Line a 13×18-inch baking sheet with parchment paper, letting it hang over the edges. Crush candy canes in a Ziploc bag with a rolling pin until you have a mix of small pieces and some powder. Set aside.
  2. Melt dark chocolate in a heatproof bowl over simmering water (or microwave in 30-second intervals), stirring until almost melted. Remove from heat and stir until smooth. Add 1/4 teaspoon peppermint extract and stir well.
  3. Pour melted dark chocolate onto prepared baking sheet and spread evenly into a 1/4-inch thick rectangle. Tap pan gently to smooth out bubbles. Refrigerate for 10-15 minutes until firm to the touch but not rock hard.
  4. While dark layer sets, melt white chocolate the same way, being careful not to overheat. Stir frequently and remove from heat as soon as mostly melted. Add remaining 1/4 teaspoon peppermint extract and stir until smooth.
  5. Remove pan from fridge. Pour white chocolate over set dark layer and spread gently and evenly, working quickly to avoid seizing.
  6. Immediately sprinkle crushed candy canes over white chocolate layer and press in gently. Add a pinch of flaky sea salt if using.
  7. Return pan to refrigerator for at least 30 minutes (or 1 hour to be safe) until completely firm. Bark should lift easily off parchment.
  8. Lift bark out of pan using parchment edges. Break into rustic pieces with your hands or cut into clean squares with a serrated knife.

Notes

Use good-quality chocolate (Ghirardelli or Lindt recommended) for best results. Avoid chocolate chips as they contain stabilizers. For clean layers, ensure dark layer is set but not ice-cold before adding white chocolate. Crush candy canes to a mix of sizes for best texture. Bark tastes even better the next day as flavors meld.

Nutrition

Keywords: peppermint bark, dark chocolate, white chocolate, candy cane, holiday treat, easy dessert, homemade candy

Find it online: https://cooksyla.com/easy-homemade-peppermint-bark-with-dark-and-white-chocolate/