Peppermint Bark White Chocolate (Print Version)
Velvety white and dark chocolate layers combined with crunchy peppermint make a festive treat.
# What You'll Need:
→ Chocolate Layers
01 - 8 oz dark or semisweet chocolate, chopped
02 - 8 oz white chocolate, chopped
→ Peppermint
03 - 6 standard-size peppermint candy canes or 3.5 oz peppermint hard candies, crushed
→ Flavoring
04 - 1/2 tsp pure peppermint extract (optional)
# Step-by-Step Guide:
01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Melt the dark or semisweet chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.
03 - Mix in half the peppermint extract if using. Pour the melted chocolate onto the prepared baking sheet and spread evenly to about 1/4 inch thickness. Chill until firm, approximately 20 minutes.
04 - Using the same melting technique, melt the white chocolate.
05 - Stir in remaining peppermint extract if desired. Pour the melted white chocolate over the set dark chocolate layer, spreading gently to cover uniformly.
06 - Immediately sprinkle crushed peppermint candies evenly over the white chocolate, pressing lightly to adhere.
07 - Refrigerate until completely firm, about 30 minutes.
08 - Break into pieces or cut into squares and serve.
# Expert Suggestions:
01 -
- It tastes like the holidays smell—minty, chocolatey, and somehow both fancy and effortless.
- You can make it in under an hour, which means last-minute gifts actually become possible.
- Breaking it apart feels almost as satisfying as eating it, making it perfect for sharing or hoarding.
02 -
- Temperature matters more than technique—if your white chocolate layer goes on while the dark chocolate is still soft, they'll merge instead of creating those distinct layers everyone loves.
- Peppermint extract is powerful; I learned this the hard way by accidentally doubling the amount and creating something that tasted like toothpaste. Start with half a teaspoon and taste-test before adding more.
03 -
- If your dark chocolate layer cracks when you're spreading the white chocolate, don't panic—swirling the layers together actually looks intentional and tastes just as good.
- Tempered chocolate isn't necessary here, but if your bark looks dull instead of shiny after setting, it's likely due to cocoa butter crystallizing; it still tastes fine, just chill it again until glossy.