Peppermint Bark
Ingredients
- 3/4 cups peppermint candies (or candy canes) – crushed, candy dust shaken off
- 12 ounces dark chocolate (60–70% cacao), chopped
- 16 ounces white chocolate, chopped
- 1/4 tsp peppermint oil (or use 0.75 tsp peppermint extract)
Instructions
1. Line a quarter sheet pan (9×13 inches) or similar rimmed pan with parchment; set aside. Place the peppermint candies in a zip-top bag and crush with a rolling pin to lentil-size pieces; shake the bag to separate out most of the fine dust and discard the dust so the bark stays crisp.
2. Melt the dark chocolate in a heatproof bowl set over barely simmering water (do not let the bowl touch the water), stirring until smooth, 3–5 minutes; remove from heat and keep the bowl dry. Alternatively, microwave in 20–30 second bursts, stirring between each, until just melted.
3. Pour the melted dark chocolate onto the lined pan and spread into an even 1/8–1/4 inch layer with an offset spatula. Rap the pan on the counter to release air bubbles. Let stand until the surface turns matte and is just set but still slightly tacky, 10–15 minutes (do not let it fully harden, which can cause the layers to separate).
4. Melt the white chocolate the same way until smooth and fluid, 2–4 minutes, then stir in the peppermint oil (or extract) until evenly flavored.
5. Pour the white chocolate over the dark layer and spread gently to cover without disturbing the base. Immediately sprinkle the crushed candy evenly over the surface and press very lightly so it adheres.
6. Let the bark set until completely firm, 30–45 minutes at cool room temperature or 15–25 minutes in the refrigerator, until it has a hard snap and the top is matte.
7. Lift the slab out by the parchment and break into irregular pieces. Store airtight in a cool, dry place up to 2 weeks; avoid humid conditions to prevent candy weeping.
Peppermint Bark is a festive chocolate confection with a satisfying snap and a bright, bracing peppermint aroma. It typically features a dark chocolate base topped with a creamy white chocolate layer, finished with flecks of crushed peppermint candy for color and crunch. The contrast of bittersweet and sweet, smooth and crunchy, makes it a crowd-pleaser on holiday trays and a simple homemade gift.
Although flavored chocolate barks have been made for decades in the United States, Peppermint Bark became widely recognized as a seasonal specialty in the late 20th century. Upscale retailers helped popularize the two-layer format, and home bakers quickly adopted it for its straightforward technique and striking look. Today it’s a modern American holiday classic, often prepared in large slabs and broken into pieces much like traditional nut barks.